Fermentation Process Optimization of Mulberry Black Tea by RSM

Fermentation Process Optimization of Mulberry Black Tea by RSM

Mulberry leaves contained flavonoids, alkaloids and polysaccharides components, which were a dual-purpose scarce resource with drug and food. Fermentation process factors of mulberry black tea were optimized by response surface methodology (RSM). The results indicated that the optimal parameters of...

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Veröffentlicht in:Advanced Materials Research 2013-01, Vol.634-638, p.1481-1485
Hauptverfasser: Liang, Yao, Sun, Guo Xia, Wu, Fu An, Wang, Jun
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Sprache:eng
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Alkaloids
Amino acids
Black tea
Fermentation
Flavonoids
Optimization
Polyphenols
Polysaccharides
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Wang, Jun
description Mulberry leaves contained flavonoids, alkaloids and polysaccharides components, which were a dual-purpose scarce resource with drug and food. Fermentation process factors of mulberry black tea were optimized by response surface methodology (RSM). The results indicated that the optimal parameters of fermentation process were as follows: fermentation time 5 h, fermentation temperature 30 °C and amounts of spore suspension (SS) 0.16 %. Compared with mulberry fresh leaf, total flavonoids, total polysaccharides, polyphenols, free amino acids, rutin, quercetin, and 1-DNJ of mulberry black tea processed under optimal conditions increased by 3.06 %, 17.13 %, 33.07 %, 86.46 %, 37.5 % and 6.86 %, respectively.
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subjects Alkaloids
Amino acids
Black tea
Fermentation
Flavonoids
Optimization
Polyphenols
Polysaccharides
title Fermentation Process Optimization of Mulberry Black Tea by RSM
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