Investigation on Quality Characteristics and Antidiabetic Properties of Mulberry Leaf Fu Brick Tea

Table 1

Chemical composition of SF, F, and S (n = 3).

	SF	F	S
Polyphenols (%)	5.50 ± 0.30^b	8.02 ± 0.52^a	1.06 ± 0.32^c
Flavonoids (%)	0.61 ± 0.02^b	0.65 ± 0.01^a	0.48 ± 0.01^c
Polysaccharides (%)	2.46 ± 0.10^b	2.20 ± 0.08^b	5.26 ± 0.20^a
Theobromine (%)	0.13 ± 0.00^b	0.17 ± 0.00^a	ND
Gallic acid (%)	0.20 ± 0.01^b	0.42 ± 0.02^a	ND
Caffeine (%)	1.79 ± 0.01^b	2.43 ± 0.00^a	0.10 ± 0.00^c
EGC (%)	ND	1.00 ± 0.00	ND
DL-C (%)	0.08 ± 0.00^b	0.19 ± 0.00^a	ND
EC (%)	0.05 ± 0.00^b	0.17 ± 0.00^a	ND
EGCG (%)	0.07 ± 0.00^b	0.37 ± 0.00^a	ND
GCG (%)	0.07 ± 0.00^b	0.21 ± 0.00^a	ND
ECG (%)	ND	0.08 ± 0.00	ND
DNJ (mg/100g)	63.67 ± 0.22^b	ND	249.84 ± 5.57^a
GABA (mg/100g)	62.19 ± 0.66^b	31.03 ± 0.62^c	154.74 ± 0.45^a
Fructose	0.30 ± 0.04^b	0.18 ± 0.00^c	0.83 ± 0.06^a
Glucose	0.23 ± 0.09^b	0.21 ± 0.03^b	1.68 ± 0.15^a
Sucrose	0.40 ± 0.02^b	0.20 ± 0.08^c	1.48 ± 0.11^a
Maltose	0.16 ± 0.03^b	0.13 ± 0.02^b	0.23 ± 0.01^a

Mulberry leaf Fu brick tea, SF; Fu brick tea, F; mulberry leaf brick tea, S. EGC, (−)-epigallocatechin; DL-C, (−)-catechin; EC, (−)-epicatechin; EGCG, (−)-epicatechin-3-O-gallate; GCG, (−)-gallocatechin-3-O-gallate; ECG, (−)-epicatechin-3-O-gallate; DNJ, 1-deoxynojirimycin; GABA, γ-aminobutyric acid. Different letters indicate significant differences (). The same letter indicates that the difference is not significant.