【作者】 何晋浙； 蒋天佑； 周碧莹；

【Author】 He Jin-zhe JiangTian-you Zhou Bi-ying (The Department offood,Zhejiang Univ.of Tech,Hangzhou 310032,China)

【机构】 浙江工业大学食品系；

【摘要】 以水为提取剂,采用不同的工艺条件浓缩提取桑叶中的功效成分,并添加至桑叶和茶叶中进行配比研制桑叶茶。所制桑叶茶对α-葡萄糖苷酶的能达到较好的抑制效果。更多还原

【Abstract】 The effective component of mulberry leaf was concentrate by water with different technological conditions.The healthy tea was processed by mixing mulberry leaf and tea and adding concentrated extract in different proportion, which have good inhibitory effect on α-glycosidase.更多还原