| 刊名 | Medicinal Plant |
| 作者 | Xian CHEN, Jing LI, Fujun CHEN, Yongqi YE, Siru XIE, Yuxiang WEI, Yulin HE, Kaimei ZHU |
| 作者单位 | 1.College of Pharmacy，Guilin Medical University, Guilin 541199, China; 2.The Second Affiliated Hospital of Guilin Medical University, Guilin 541199, China |
| DOI | DOI:10.19600/j.cnki.issn2152-3924.2026.02.005 |
| 年份 | 2026 |
| 刊期 | 2 |
| 页码 | 20-24 |
| 关键词 | Mulberry branches, Fresh-cut processing, Active component, Quality evaluation |
| 摘要 | [Objectives] To optimize key fresh-cut technologies for mulberry branches by employing multiple evaluation indicators and to compare their antioxidant capacity with that of traditionally processed slices, thereby providing guidance for the fresh-cut processing of mulberry branch medicinal materials. [Methods] A single-factor test method was employed to examine the effects of the drying degree of mulberry branches prior to cutting, cutting thickness, drying method, and drying temperature on the quality of slices. Evaluation indicators included appearance characteristics, alcohol extract content, total polysaccharide content, and total flavonol content, which were used to determine the optimal fresh-cut processing conditions. Additionally, the in vitro antioxidant activity of the samples was assessed using the DPPH free radical scavenging assay. [Results] The optimal parameters for fresh-cut processing of mulberry branches were identified as follows: a moisture content of (42±5)% prior to cutting, a slicing thickness of 4 mm, and hot air drying at 70 °C. Slices produced under these conditions exhibited a smooth appearance, with relatively high levels of alcohol extract, total polysaccharides, and total flavonoids. Antioxidant activity assessment revealed that the IC50value of the fresh-cut processed slices against DPPH free radicals was 5.61 mg/mL, demonstrating superior efficacy compared to traditionally processed slices, which had an IC50 value of 6.85 mg/mL. [Conclusions] The optimized fresh-cut process for mulberry branches is both reasonable and feasible, demonstrating high repeatability. This process significantly enhances the quality of slices and the retention of active components, and improves antioxidant activity, thereby offering a scientific foundation and practical guidance for the initial processing of mulberry branches at their source. |
