Study On Determine The Content Of Active Ingredient And Processing Parameters Of Mulberry Oolong Tea

It has been extensively explored of mulberry leaves about food development and health.Among them,mulberry oolong tea is a new type of tea made by mulberry leaves of fermenting or frying.Mulberry oolong tea contains many active ingredients such as mulberry polysaccharide,mulberry phenol,free amino acid,etc.So,it regulates intestinal flora to alleviate diabetic nephropathy and inhibits adipocyte differentiation and liver fat regeneration to improve obesity by inducing apoptosis of fat cells.A variety of curative effects,while mulberry oolong tea extract has an inhibitory mechanism on E.coli activity and is superior to antibiotics.Therefore,this study first explored four kinds of mulberry oolong tea(low temperature of de-enzyming,low temperature of baking;low temperature of de-enzyming,high temperature of baking;high temperature of de-enzyming,low temperature of baking;high temperature of de-enzyming,high temperature of baking)of water extract content,tea polyphenol content,total sugar content and free amino acid content.Secondly,the orthogonal design of four factors and three levels was designed on the basis of single factor method,was carried out on the temperature of de-enzyming,baking temperature and baking time.Last but not lest,the optimal process parameters were selected.The following research results have been obtained:1.Determining the content of active components in the processing of four kinds of mulberry leaf oolong teas,to provide a basis for further research in the future.The dry matter content was determined.The dry matter content of high temperature of de-enzyming was 5.23% higher than that of low temperature of de-enzyming.The content of water extract was determined.The water extract content of high temperature of de-enzyming was2.35% higher than low temperature of de-enzyming.The tea polyphenol content of low temperature of de-enzyming was 64.74% higher than that of high temperature of de-enzyming.The proportion of low temperature of de-enzyming free amino acid contentwas 16.67% higher than high temperature of de-enzyming.The proportion of low temperature of baking free amino acid content was 6.06% higher than high temperature of baking.The total sugar content is determined according to the method of spectrophotometric.The proportion of high temperature of de-enzyming soluble total sugar content was 34.35% higher than low temperature of de-enzyming.The proportion of high temperature of baking soluble total sugar content was 4.23% higher than low temperature of baking.The proportion of low temperature of baking dry matter content was 1.62%higher than high temperature of baking.2.Establishing the optimal processing parameters of mulberry leaf oolong tea.By single factor experiment confirmed for 99? is the best baking temperature,the composite index up to 12.08.The single factor experiment of baking time confirmed that 3.7h was the best baking time,and the comprehensive index was as high as 10.73.3.By the orthogonal design of four factors and three levels,orthogonal statistical analysis the best optimization parameters have been obtained: The de-enzyming temperature is 140?;The baking temperature is 99?;The baking time is 5.7h,and the composite index was as high as 12.36.The factors influencing the mulberry leaves oolong tea comprehensive index have been obtained:(the de-enzyming temperature)> B(the baking temperature)> C(the baking time).It provides a feasible and optimized operation scheme for mulberry leaf oolong tea.