Study on the Antioxidant Activity of Water Extracts and Alcohol Extracts of Mulberry Leaves
In this paper,the water extraction preparation process and alcohol extraction preparation process of mulberry leaves were optimized respectively.The DPPH free radical scavenging activity was used as the evaluation index.The effects of extraction time,extraction solid-liquid ratio and extraction temperature on the antioxidant activity of mulberry leaves were discussed.The effects of ethanol concentration,extraction time,extraction solid-liquid ratio and extraction temperature on the antioxidant activity of ethanol extraction preparation process were discussed.The results showed that the optimal conditions for the water extraction process were as follows:the ratio of material to liquid was 1∶15(g∶mL),the temperature was 80 ℃,and the water extraction time was 2 h.The DPPH free radical scavenging rate of mulberry leaves extracted under this extraction condition was 80.88％.The optimum process of ethanol extraction of mulberry leaves was as follows:ethanol concentration was 30％,solid-liquid ratio was 1∶15(g∶mL),temperature was 60 ℃,and extraction time was 3 h.The DPPH free radical scavenging rate of mulberry leaves extracted under this extraction condition was 68.40％.The results suggest that the antioxidant activity of ethanol extraction preparation process may be lower than that of water extraction preparation process.The development prospect of crude polysaccharide of water extraction component of mulberry leaves is broad.The water extraction process and its preparation products need further research and development to make them widely used in food,health care products,cosmetics and other fields.
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