Effects of Eurotium cristatum on chemical constituents andα-glucosidase activity of mulberry leaf tea  

作　　者：Siqi Yang Lingjia Fan Pei Tan Wenzhi Lei Jingjing Liang Zhenpeng Gao 

机构地区：[1]College of Food Science and Engineering,Northwest A&F University,712100,Yangling,Shaanxi,China

出　　处：《Food Bioscience》2023年第3期765-772,共8页食品生物科学（英文）

基　　金：supported by National Key R&D Program of China(2019YFC1606701).

摘　　要：To expand the range of mulberry leaf tea products,the present study used‘Shaansang 707’,‘Yuesang 10’and‘Husang 32’as raw materials to prepare mulberry leaf Fu loose tea by solid-state fermentation,with artificial inoculation of Eurotium cristatum.The nutrients and active components of mulberry leaf tea before and after fermentation were determined.Compared with mulberry leaf raw dark green tea,the contents of tea pigments in Fu tea,especially theabrownin were greatly increased by more than 11%,while those of polyphenols,flavonoids and polysaccharides were significantly decreased(p<0.05).In addition,mulberry leaf Fu tea exhibited betterα-glucosidase inhibitory activity than mulberry leaf raw dark green tea.Multivariate analysis suggested that the enhancement ofα-glucosidase inhibitory ability was most likely related to theabrownin.The results of this study will provide a theoretical basis for the industrial production of mulberry leaf Fu tea.

关 键 词：Solid-state fermentation Fu tea HYPOGLYCEMIC Biochemical compounds Electronic sense 

分 类 号：TS201.2[轻工技术与工程—食品科学]