摘要：为改善现代人类的亚健康状况，开发绿色天然桑叶保健品，借鉴红茶的制备工艺进行桑红茶的制备，并在此基础上添加外源酶，增加桑叶中一些活性物质的含量。研究发现，不同制备工艺得到的桑红茶，未添加外源酶与添加外源酶得到的茶汤提取液，添加外源酶的桑红茶中，多酚、黄酮、GABA和氨基酸的含量均有所增加。添加外源酶后，桑红茶的感官评分也由5分上升到7分。浸水-高酶处理的样品多酚含量为0.824mg/g，较未添加外源酶的样品增加了0.510mg/g，真空-高酶处理的样品多酚含量为0.775mg/g，较未添加外源酶的样品增加了0.461mg/g；真空-高酶处理得到的桑叶茶，其可溶性糖含量为2.216mg/g，较未添加外源酶的样品下降了61.2%，而浸水-高酶处理得到的样品则下降了57.3%；和未添加外源酶的工艺相比，真空-高酶处理和浸水-高酶处理得到的样品中黄酮含量没有明显差别，前者为0.176mg/g，后者为0.172
mg/g；而真空-高酶处理样品中GABA的含量是未添加外源酶的1.325倍，为0.159
mg/g，而浸水处理则为1.211倍；和未添加外源酶的工艺相比，真空-高酶处理的样品
氨基酸含量增加了0.151mg/g，浸水-高酶处理样品氨基酸含量是未添加外源酶的2.74倍。将制备得到的桑红茶进行感官质量评分，综合生化指标检测结果和感官评分，选出优化样品。对优化样品进一步做抗氧化活性和α-葡萄糖苷酶抑制活性的实验，得到下列结论：浸水处理高酶的工艺得到最佳口感，并且该样品的DPPH清除率的EC50是0.123mg/mL、羟基自由基清除能力的EC50是26.282mg/mL，总还原能力的EC50是32.786mg/mL，α-葡萄糖苷酶抑制活性的IC50是0.926mg/mL。
关键字：桑叶；外源酶；多糖；多酚；抗氧化性
Abstract：In order to improve the sub-health status of modern human beings, the development of green natural mulberry leaf health care products and the preparation of mulberry tea were carried out for the preparation of black tea. On this basis, the exogenous enzymes were added to increase the content of some active substances in mulberry leaves. The results showed that the contents of polyphenols, flavonoids, GABA and amino acids were increased in the mulberry tea with different exogenous enzymes and the addition of exogenous enzymes. After adding the exogenous enzyme, the sensory score of the mulberry tea rose from 5 points to 7 points.The content of polyphenol in the sample treated with immersion - high enzyme was 0.824 mg/g, which was 0.51 mg/g higher than that of the sample without adding exogenous enzyme. The content of polyphenol in vacuum-high enzyme was 0.775 mg/g, The content of soluble sugar was 2.216 mg/g, which was 61.2% lower than that of the untreated enzyme, and the content of soluble sugar was 2.261 mg/g. The content of flavonoids in the samples obtained by vacuum-high enzyme treatment and immersion-high enzyme treatment was not significantly different from that of the untreated enzyme, the former was 0.176 mg/g, The latter is 0.172 mg/g, while the content of GABA in the vacuum- high enzyme treatment sample is 1.325 times that of the exogenous enzyme, 0.159 mg/g, while the immersion treatment is 1.211 times, and the exogenous enzyme Compared with the process, the amino acid content of the sample treated with vacuum - high enzyme was increased by 0.151mg/g, and the amino acid content of the sample treated with immersion - high enzyme was 2.74 times of that of the exogenous enzyme. The sensory quality of the prepared mulberry tea was evaluated, and the results of the biochemical indexes and the sensory score were selected to optimize the samples. In order to further optimize the anti- oxidative activity and α-glucosidase inhibitory activity of the sample, the following conclusions were obtained: the optimum digestion process was achieved by the high enzyme digestion process, and the DP50 clearance of the sample was 0.123 mg/mL, The EC50 of free radical scavenging capacity was 26.282 mg/mL, the overall reduction capacity was 32.786 mg/mL, and the IC50 of α-glucosidase inhibitory activity was 0.926 mg/mL. 外源酶对桑叶红茶品质的影响:http://www.youerw.com/shengwu/lunwen_203691.html