关键词:桑叶粉;加工方法;成分测定
Mulberry leaf powder processing methods and
determination of major components
Abstract:In this paper, with fixation and processing of non-fixation method of mulberry leaf powder, its flavor, color and characters, such as comparisons, and spectrophotometry and Kjeldahl Method of mulberry leaf powder for the determination of crude protein content. After the experiment, about 60 ℃ in 50min mulberry leaf is the best dry conditions,Fixation through the law out of the mulberry leaf powder processing than not fixing the color green is better. Fixing the law in 200 ℃ high temperature is a better method of fixation. After the determination of these mulberry leaf powder, polysaccharide content at about 1.5 percent, the maximum microwave fixation method are processed out of mulberry leaf powder containing 1.87%. Crude protein content at 20%, of which law to use the sun out of mulberry leaf powder processing its crude protein content at 23.28%. The total flavonoids content at about 1.5 percent, the highest temperature are 200 ℃ fixation by the mulberry leaf powder processing. Analysis and Comparison of General concluded that the use of 200 ℃ high temperature fixing is the most suitable processing of mulberry leaf powder.