广西蚕业

为提高干制桑芽菜的品质和加工效率，通过灰色关联度分析法和正交试验优化加工工艺。以嫩桑叶为原料，采用正交试验法优化加工工艺，选取漂烫时间、冷却时间、干燥温度为影响因素，以叶绿素、总多酚、1-脱氧野尻霉素（DNJ）、多糖、总黄酮活性成分含量为评价指标，通过灰色关联分析确定各因素对产品质量的影响程度，从而确定最佳工艺参数组合。结果表明，各因素对干制桑芽菜品质的影响顺序为：漂烫时间>干燥温度>冷却时间。最佳工艺参数组合为：漂烫时间30 s、冷却时间2 min、干燥温度80℃。在此条件下，干制桑芽菜的综合品质最佳，叶绿素、总黄酮、总多酚、多糖、DNJ含量分别为1.278、7.974、5.120、34.993、1.262 mg/g。

This study aimed to enhance the quality and processing efficiency of dried mulberry bud vegetables by optimizing the processing technology using grey relational analysis combined with orthogonal experiments. Tender mulberry leaves were used as the raw material,with blanching time,cooling time,and drying temperature as key factors. Evaluation indicators included chlorophyll,total polyphenols,1-deoxynojirimycin(DNJ),polysaccharides,and total flavonoids content. Grey relational analysis was employed to assess the degree of influence of each factor on product quality,thereby identifying the optimal parameter combination. The results showed that blanching time had the most significant effect on quality,followed by drying temperature and cooling time. The optimal conditions were blanching for 30 s,cooling for 2 min,and drying at 80 ° C. Under these conditions,the product achieved optimal comprehensive quality,with chlorophyll,total flavonoids,total polyphenols,polysaccharides,and DNJ contents reaching 1.278 mg/g,7.974 mg/g,5.120 mg/g,34.993 mg/g,1.262 mg/g,respectively.