以雪皮莲蓉月饼为代表，比较了桑叶粉的添加量对月饼焙烤前后的外观色泽、营养活性成分、质构和风味成分的影响。结果表明：高温焙烤能明显增加月饼饼皮的亮度、绿色和黄色，引起桑叶皮中的叶绿素损失从203.88 μg/g降到101.70 μg/g，但表皮的绿色进一步加深定型；桑叶粉的添加能明显增加月饼中酚类物质含量，经高温焙烤后还能保留更多的活性成分；质构分析（TPA）确定桑叶粉的添加（特别是在皮料中）有利于增加月饼的硬度、弹性、凝聚性、咀嚼性和回复性，降低其粘着性；采用固相微萃取-气相色谱-质谱（SPME-GC-MS）联用技术分析发现，焙烤导致月饼的挥发性风味物质种类逐渐增加，其中以烷烃类和呋喃类为主，而2,4-二甲基庚烷、3,6-二甲基癸烷很可能为桑叶馅月饼的特征性风味物质。

Effects of mulberry leaf superfine powder on colour, nutritional active ingredients, texture and flavor compositions of snow skin and lotus-paste moon cakes before and after baking were compared. The results showed that high baking temperature significantly increased the luminosity, green, and yellow of the crust. The chlorophyll lost in skins of mulberry leaf from 203.88 μg/g to 101.70 μg/g, but the green deepened further. The addition of mulberry leaf superfine powder significantly increased the phenolics contents in moon cake and retained more active ingredients after baking. Mulberry leaf powder helped to increase the hardness, elasticity, cohesiveness, chewiness, resilience and lower viscosity of the moon cakes, especially for the crust. Head space solid phase microextraction (SPME) technique combined with GC-MS was employed to analyze volatile flavor, showing that the types of volatile flavor increased gradually. The main volatile flavor was alkane and furan after baking. And 2,4 - dimethyl heptane and 3,6 - dimethyl decane may be the two characteristic flavor components of mulberry leaf filling moon cake.

现代农业产业技术体系专项（No.CARS-22）；广东省教育部产学研结合项目（2012B091000127）；广州市科技计划重大专项（2011Y2-00009）