桑叶杀青与烘干工艺条件优化  

Process Optimization for Fixation and Drying of Mulberry Leaf

作　　者：梁贵秋 吴婧婧 黄正勇 李全 陆春霞 董桂清 周晓玲 吴军 谭汪英 

机构地区：[1]广西壮族自治区蚕业科学研究院,南宁530007

出　　处：《蚕业科学》2016年第5期892-896,共5页ACTA SERICOLOGICA SINICA

基　　金：公益性行业(农业)科研专项(No.201403604)

摘　　要：桑叶粉是桑叶食品和药品加工的常用原料,桑叶的杀青与烘干工艺对桑叶粉的品质有重要影响。以桑叶中过氧化物酶和多酚氧化酶失活以及桑叶的外观、气味和质地等感官审评评分为考核依据,通过单因素试验优化桑叶杀青主要工艺条件为杀青温度180~250℃、投叶量2.5 kg、杀青时间5 min。以桑叶粉中总生物碱、多糖、总黄酮和多酚的含量为考核依据,通过正交试验并采用多指标综合评分方法优化桑叶烘干工艺条件为烘干温度60℃、投叶量2 kg、烘干时间2 h。采用以上杀青、烘干工艺加工的桑叶粉,外观色泽淡绿,质地均匀,香气浓郁,生物碱、多糖和多酚的质量分数分别为0.36%、8.91%、2.36%,总黄酮质量比为8.17 mg/g。优化后的桑叶杀青与烘干工艺条件不仅改善了桑叶粉的感官品质,而且提高了生物活性物质的含量。Mulberry leaf powder is a common raw material in food and pharmaceutical processing,and fixation and drying process of mulberry leaves had a significant impact on the quality of mulberry leaf powder. Taking inactivation of peroxidase and polyphenol oxidase in mulbery leaf,and sensory score of mulberry leaf appearance,odor and texture as the evaluation indexes,the technological conditions for mulberry leaf fixation were optimized from single factor experiment： fixation treatment at 180 to 250 ℃ for 5 min with 2. 5 kg mulberry leaf per load. Taking the contents of alkaloids,polysaccharides,total flavonoids and polyphenol as the evaluation indexes,the technological conditions for mulberry leaf drying were optimized through orthogonal test by multi-index comprehensive evaluation method ： drying treatment at 60 ℃for 2 h with 2 kg mulberry leaf per load. After the fixing and drying process,mulberry leaf powder had light green color,uniform texture and rich aroma. Under the optimized conditions,the mass fraction of alkaloids,polysaccharides and polyphenol was 0. 36%,8. 91%,2. 36% respectively,and the mass ratio of total flavonoids was 8. 17 mg / g. The optimized fixing and drying process improves the sensory quality of mulberry leaf powder and the contents of bioactive substances.

关 键 词：桑叶粉 杀青 烘干 感官品质 生物活性物质 

分 类 号：TQ914[化学工程]