摘 要为开发桑叶保健食品，利用药食两用真菌液体发酵桑叶，然后利用发酵液配制功 能性饮料。研究发现，不同菌种的发酵液中多糖、多酚含量存在显著差异，其中裂褶 发酵液的多糖、多酚的增加量最高，分别增加了 63。21%和 42。48%。取发酵液上清与 杭白菊、山楂、木糖醇和柠檬酸进行复配，采用正交试验法，筛选最优配方，结果显 示，配方为桑叶发酵液上清：山楂提取物=2∶3，木糖醇 7%，柠檬酸 0。4%，桑叶保 健饮料的口感最好，感官评分为 87 分，且多酚含量达到 6。48 mg/mL。进一步在最优 配方中加入黄原胶、羧甲基纤维素钠、海藻酸钠优化稳定性，结果表明，CMC 的添 加量为 0。12% 时，桑叶保健饮料的稳定性较佳，且配方饮料的 DPPH 清除率的 EC50 是 2。184 mg／mL、羟基自由基清除能力的 EC50 是 0。35 mg／mL，α-葡萄糖苷酶抑制 活性的的 IC50 是 3。25 mg／mL。80975

毕业论文关键字：桑叶；药食两用真菌；多糖；多酚；抗氧化性

Abstract For the development of mulberry leaf health food, the use of medicine and edible fungus liquid fermentation of mulberry leaves, and then use the fermentation liquid preparation of functional beverage。 It was found that the content of polysaccharides and polyphenol in different strains fermentation liquid had significant differences, the increasing amount of polysaccharide and polyphenol of schizophyllum commune fermentation liquid was the highest one, increased by 63。21% and 42。48%, respectively。 The fermentation liquid supernate was taken to compound with chrysanthemum morifolium, hawthorn, xylitol and citric acid。orthogonal testing method was used to filterthe best formula。The results showed that the ratio of mulberry leaves fermentation

supernate to hawthorn extract was 2︰3, xylitol 7%,citric acid 0。4% was the best tasting

health drinks with mulberry leaves ,whose sensory scoring was 87 and the content of polyphenols was 6。48 mg/mL。For improving the stability of health drinks with mulberry leaves, xanthan gum, sodium carboxymethyl cellulose(CMC), sodium alginate were added to the optimal formula。The results showed that when the addition level of CMC was 0。12%, the stability of health drinks with mulberry leaves was better and the EC50 of DPPH clearance  was  2。184  mg/mL,  the EC50  of hydroxyl  free radical  scavenging activity was

0。35 mg/mL, the IC50  of α-glucosidase inhibitory activity was 3。25 mg/mL。

Keywords：Mulberry leaves; Medicine and edible fungi; Polysaccharide; Polyphenol; Oxidation resistance

目录

第一章 绪 论 1

1。1  引言 1

1。2  桑叶的功能与作用 2

1。2。1  桑叶的化学成分 2

1。2。2  桑叶的药用价值 3

1。3  药食两用菌的功能与作用 4

1。3。1  五种真菌的特性 4

1。3。2  液体发酵的优点 5

1。4  辅料的特性及功效 5

1。4。1  杭白菊的特性与功效 5

1。4。2  山楂的特性与功效 5

1。5。1  甜味剂——木糖醇 5

1。5  食品添加剂的功用 6

1。5。2  酸味剂——柠檬酸