降糖桑叶保健茶的研究  

Study on the Hypoglycemic Healthy Effect of Mulberry Leaf Tea

作　　者：何晋浙[1] 蒋天佑[1] 周碧莹[1] 

机构地区：[1]浙江工业大学食品系,浙江杭州310014

出　　处：《现代食品科技》2005年第2期100-102,共3页Modern Food Science and Technology

摘　　要：以水为提取剂,采用不同的工艺条件浓缩提取桑叶中的功效成分,并添加至桑叶和茶叶中进行配比研制桑叶茶。所制桑叶茶对α—葡萄糖苷酶的能达到较好的抑制效果。The effective component of mulberry leaf was concentrate by water with different technological conditions. The healthy tea was processed by mixing mulberry leaf and tea and adding concentrated extract in different proportion, which have good inhibitory effect on α-glycosidase.

关 键 词：桑叶 茶 Α-葡萄糖苷酶 抑制率 

分 类 号：TS272[农业科学—茶叶生产加工]