摘要
以颜色、气味和代表性营养物质含量为指标,采用对桑叶分别进行冷冻、微波和蒸汽杀青方法;以气味、形态为指标,对桑叶进行抗氧化研究.然后分别以桑叶粉和桑叶浆为原料,按不同比例制备桑叶粉面和桑叶浆面,确定其最佳配比.最后,测定两种面的黄酮类、多酚类物质,确定其功能性.实验结果表明:微波和蒸汽杀青较冷冻杀青好;将维生素C与桑叶浆(100g鲜桑叶400mL水)按0.4g/mL均匀混合,抗氧化效果最佳.桑叶粉面中,桑叶粉与优质面粉的最佳质量比为3%;桑叶浆面中,鲜桑叶与优质面粉的最佳质量比为6%.其中,前者的黄酮类、多酚类物质含量分别为:66.81mg/g,37.95mg/g;后者的黄酮、多酚分别为34.90mg/g,22.37mg/g.
The methods of freezing, microwaving and steaming were compared for enzyme deactivation of mulberry leaves with color, smell and the contents of representative nutrients as indicators, and research of antoxidation of the mulberry leaves was made according to the smell and form. First, mulberry leaf powder or pulp-based noodle was prepared and the best ratios of the raw materials were determined. Then, the contents of flavonoids and polyphenols in the two kinds of noodle were determined to evaluate their functionality. The experimental results showed that the methods of microwaving and stearning worked better for enzyme deactivation and the best antioxidant effect was achieved when vitamin C and mulberry leaf pulp （100 g fresh mulberry leaves per 400 mL water） were mixed uniformly at the rate of 0. 4g/mL. The best ratio of mulberry leaf powder to high quality flour was 3% for mulbcrryleaf powder noodle and 6% for mulberry leaf pulp noodle. The contents of flavonoidsand polyphenols were 66.81 mg/ g and 37.95 mg/g for the former, and 34.90 mg/g and 22.37 mg/g for the latter, respectively.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2014年第2期36-40,共5页
Journal of Southwest University(Natural Science Edition)
基金
西南大学基本科研业务费专项资金项目(XDJK2013D009)
关键词
桑叶
挂面
测定
研制
mulberry leaf
dried noodle （Chinese vermicelli）
determination
develop
