Fermentation Process Optimization of Mulberry Black Tea by RSM

Guo Xia Sun; Yao Liang; Jun Wang; Fu An Wu

doi:10.4028/www.scientific.net/AMR.634-638.1481

Paper Titles

Effect of High Temperature Pretreatment and Gaseous Ozone on Storage Quality and Microbiological Safety in Fresh Ginger (Zingiber officinale Rosc.)
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Effect of Processing on the Secondary Haze Formation in Clarified Apple Juice
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Effect of Ultrasonic Wave on the Physical Properties of Cassava Starch
p.1469

Effects of Different Cooking Methods on Nutritional Characteristics of Boletus aereus
p.1474

Fermentation Process Optimization of Mulberry Black Tea by RSM
p.1481

HPLC Analysis of Flavonoids Compounds of Purple, Normal Barley Grain
p.1486

Mixed Bacterial and Physico-Chemical Index of Changes in Sausage Fermentation Process
p.1491

Optimization of Ultrasonic Extraction of Total Flavonoids from Litchi (Litchi chinensis Sonn.) Seed by Response Surface Methodology
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Preparative Separation and Purification of Lancifodilactone C from Schisandra Chinensis (Turcz.) Baill by High-Speed Counter-Current Chromatography
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Fermentation Process Optimization of Mulberry...

Fermentation Process Optimization of Mulberry Black Tea by RSM

Abstract:

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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Periodical:

Advanced Materials Research (Volumes 634-638)

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1481-1485

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https://doi.org/10.4028/www.scientific.net/AMR.634-638.1481

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Online since:

January 2013

Authors:

Guo Xia Sun, Yao Liang, Jun Wang, Fu An Wu

Keywords:

Active Component, Fermentation, Mulberry Black Tea, Response Surface Methodology (RSM)

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