桑叶及桑叶茶中脱氧野尻霉素及其影响因素的研究进展  

Study on deoxynojirimycin and influencing factors in the mulberry leaf and mulberry tea

作　　者：肖洪[1] 罗金凤[1] 黄先智[2] 丁晓雯[1] 任美燕[1] 曾艺涛[1] 秦樱瑞[1] 杨娟[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工重点实验室,重庆400715 [2]西南大学生物技术学院,重庆400715

出　　处：《食品工业科技》2013年第10期352-356,共5页Science and Technology of Food Industry

基　　金：国家蚕桑产业技术体系(CARS-22-ZJ0503)

摘　　要：介绍了桑叶茶及其原料桑叶的重要功能成分脱氧野尻霉素(DNJ)及其优点,影响桑叶茶保健成分脱氧野尻霉素含量的因素,DNJ的保健作用,以及桑叶中DNJ的分离、纯化、测定方法,对桑叶以及DNJ以后的开发前景进行了展望。Main functional components of deoxynojirimycin （DNJ） and its benefits of mulberry leaf and its tea were introduced. The functional role of DNJ and factors affected the content of DNJ,many methods of DNJ extraction,isolation,purification and detection were exploited,the future development in mulberry leaf and DNJ were proviewed.

关 键 词：桑叶 脱氧野尻霉素 保健功能 影响因素 

分 类 号：TS201.4[轻工技术与工程—食品科学]