桑叶茶活性成分、功效及影响因素研究进展  

Research Progress on Active Components,Efficacy,and Influencing Factors of Mulberry Leaf Tea

作　　者：夏文银 吴劲轩 殷浩[1] 王香君 夏川林 XIA Wenyin;WU Jinxuan;YIN Hao;WANG Xiangjun;XIA Chuanlin(Sericultural Research Institute,Sichuan Academy of Agricultural Sciences,Nanchong 637000,Sichuan,China)

机构地区：[1]四川省农业科学院蚕业研究所,四川南充637000

出　　处：《食品研究与开发》2024年第14期217-224,共8页Food Research and Development

基　　金：四川省科技创新人才项目(2023JDRC0038);四川省财政自主创新专项(2022ZZCX089);国家蚕桑产业技术体系(CARS-18-SYZ19);南充市科技成果转移转化平台项目(21CGZH0001)。

摘　　要：我国的桑叶资源丰富,在食品领域主要为将桑叶加工成桑叶茶。桑叶茶含有丰富的活性成分,具有降血糖、降血压、抗病毒、抗氧化等功效,其黄酮、生物碱、多糖、γ-氨基丁酸等活性成分是功能食品、临床医学等行业的研究热点。但目前桑叶茶加工仍处于探索阶段,其活性成分含量和功效与桑树品种、加工工艺密切相关。该文系统总结了桑叶茶的活性成分、功效及影响因素的最新研究成果,旨在为桑叶茶的高值化开发利用以及桑叶保健茶的研发提供参考。Mulberry leaves are rich in resources in China.In the food field,it is usually used to process mulberry leaf into mulberry leaf tea.Mulberry leaf tea is rich in active components and has efficacy such as blood sugar and blood pressure lowering,anti-virus,and anti-oxidation.Some active components including flavonoids,alkaloids,polysaccharides,and gamma-aminobutyric acid have become research hotspots in the fields of functional food,clinical medicine,and other industries.However,the processing of mulberry leaf tea is still in the research stage,and its active component content and efficacy are closely related to mulberry varieties and processing technology.In this paper,the latest research results on the active components,efficacy,and influencing factors of mulberry leaf tea were systematically summarized,so as to provide references for the high-value development and utilization of mulberry leaf tea and the production of mulberry leaf health tea.

关 键 词：桑叶茶 活性成分 功效 功能性食品 影响因素 

分 类 号：TS272.5[农业科学—茶叶生产加工]