Component changes of mulberry leaf tea processed with honey and its application to
| Autor: | Huixin, Bai, Wei, Jiang, Xufang, Wang, Na, Hu, Linna, Liu, Xi, Li, Yanhua, Xie, Siwang, Wang |
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| Rok vydání: | 2021 |
| Předmět: |
Male
Cell Survival Dietary Sugars Food Handling Plant Extracts Administration Oral Endothelial Cells Apoptosis Honey Diet High-Fat Cell Line Rats Beverages Plant Leaves Rats Sprague-Dawley Random Allocation Tandem Mass Spectrometry Area Under Curve Diabetes Mellitus Animals Morus Chromatography Liquid Half-Life |
| Zdroj: | Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 38(11) |
| ISSN: | 1944-0057 |
| Popis: | Honey is a traditional food additive that can be used to preserve food, increase the flavour of food, and enhance the effect of some functional foods. Mulberry leaf is a popular tea, and it is also an anti-diabetic medicinal material. In the traditional processing of mulberry leaf tea, honey is a commonly used additive. This study used ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to measure the changes in the contents of 11 components of mulberry leaves before and after processing using honey as an additive. We analysed the absorption and elimination characteristics of mulberry leaves before and after processing in diabetes |
| Databáze: | OpenAIRE |
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