摘要
目的探究炮制过程中蜜炙工艺对蜜炙桑叶品质的影响。方法采用单因素试验和多指标正交试验,考察烘制温度、烘制时间和加蜜量对蜜炙桑叶中总酚、总黄酮、体外抗氧化活性和美拉德反应副产物丙烯酰胺、5-羟甲基糠醛(5-HMF)生成等指标的影响。结果综合上述指标,发现烘制温度175℃、烘制时间55 min、加蜜量30%为最佳工艺,且该工艺下未检出丙烯酰胺和5-HMF。然而,蜜炙工艺造成生桑叶中原本的酚酸和黄酮类物质降解,并产生新的未知物质,这些物质也可能具有抗氧化活性。结论蜜炙工艺在考察条件下未生成有害美拉德反应产物,较为安全,新生成物质可作为蜜炙桑叶潜在的活性成分进一步研究。
Objective To investigate the effect of processing conditions on the quality of honey-roasted mulberry leaves(Mori Folium).Methods Single factor test and multi-index orthogonal test were used to evaluate the effects of baking temperature,baking time and honey concentration on several indexes including total phenolics,total flavonoids,anti-oxidant activity and the by-products of Maillard reaction:acrylamide and 5-hydroxymethylfurfural(5-HMF)on honey-roasted mulberry leaves.Results Baking temperature at 175℃,baking for 55 min and honey concentration at 30%were the best parameters in this study.Both acrylamide and 5-HMF were not detected under this processing condition.However,the phenolic acids and flavonoids in raw mulberry leaves were sharply degraded after honey-roasted,and some new substances which may have antioxidant activities were produced in large quantities.Conclusion The processing conditions in this study is safe for producing honey-roasted mulberry leaves.The new compounds generated during baking can be further studied as potential bioactive components in honey-roasted mulberry leaves.
作者
王润丰
俞燕芳
王军文
黄金枝
闵艳艳
陈紫梅
陈宇欢
WANG Runfeng;YU Yanfang;WANG Junwen;HUANG Jinzhi;MIN Yanyan;CHEN Zimei;CHEN Yuhuan(School of Pharmacy,Jiangxi University of Chinese Medicine,Nanchang 330004,China;Jiangxi Cash Crops Research Institute,Nanchang 330046,China)
出处
《现代中药研究与实践》
2024年第6期54-60,共7页
Research and Practice on Chinese Medicines
基金
国家现代农业产业技术体系建设专项(CARS-18)
江西省自然科学基金(20212BAB215023)
关键词
蜜炙桑叶
总酚
黄酮
抗氧化活性
美拉德反应
Honey-roasted mulberry leaves
phenolics
flavonoids
anti-oxidant activity
maillard reaction
