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桑叶及桑叶茶中脱氧野尻霉素及其影响因素的研究进展[J]. 食品工业科技, 2013, (10): 352-356. DOI: 10.13386/j.issn1002-0306.2013.10.010
引用本文: 桑叶及桑叶茶中脱氧野尻霉素及其影响因素的研究进展[J]. 食品工业科技, 2013, (10): 352-356. DOI: 10.13386/j.issn1002-0306.2013.10.010
shu
Study on deoxynojirimycin and influencing factors in the mulberry leaf and mulberry tea[J]. Science and Technology of Food Industry, 2013, (10): 352-356. DOI: 10.13386/j.issn1002-0306.2013.10.010
Citation: Study on deoxynojirimycin and influencing factors in the mulberry leaf and mulberry tea[J]. Science and Technology of Food Industry, 2013, (10): 352-356. DOI: 10.13386/j.issn1002-0306.2013.10.010
shu

桑叶及桑叶茶中脱氧野尻霉素及其影响因素的研究进展

Study on deoxynojirimycin and influencing factors in the mulberry leaf and mulberry tea

    摘要
  • 摘要: 介绍了桑叶茶及其原料桑叶的重要功能成分脱氧野尻霉素(DNJ)及其优点,影响桑叶茶保健成分脱氧野尻霉素含量的因素,DNJ的保健作用,以及桑叶中DNJ的分离、纯化、测定方法,对桑叶以及DNJ以后的开发前景进行了展望。 

     

    Abstract: Main functional components of deoxynojirimycin (DNJ) and its benefits of mulberry leaf and its tea were introduced.The functional role of DNJ and factors affected the content of DNJ, many methods of DNJ extraction, isolation, purification and detection were exploited, the future development in mulberry leaf and DNJ were proviewed.

     

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