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.