Abstract: The effects of freeze drying, microwave drying equipment, vacuum drying and hot air drying on the hypoglycemic active ingredients of mulberry leaves were studied. The content of 1-deoxynojirimycin in mulberry leaves was determined by high performance liquid chromatography, the content of polysaccharide in mulberry leaves was determined by phenol-sulfuric acid method, and the content of total flavonoids in mulberry leaves was determined by sodium nitrite method.
Key words: mulberry leaf microwave drying; 1-deoxynojirimycin; flavonoids; polysaccharides
Mulberry leaf is the leaf of mulberry, also known as iron fan. It tastes bitter, sweet and cold. It belongs to the lung and liver meridians. It has the effect of soothing wind, clearing heat and calming the liver. Traditional Chinese medicine books such as “Compendium of Materia Medica” and “Shennong Herbal Classic” all recorded that mulberry leaves can treat diabetes. Modern pharmacological studies also showed that mulberry leaves have many pharmacological activities, such as lowering blood sugar, lowering blood lipid, lowering blood pressure, anti-inflammatory, anti-tumor and preventing coronary heart disease. The Ministry of Health of China listed mulberry leaves as one of the medicinal and food dual-use traditional Chinese medicines.
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