桑叶中的活性成分具有许多重要的生理功能。
In mulberry leaf's active constituent has many important physiological functions.
鲜桑叶中的主要化学成分为水分、蛋白质、总糖、脂肪和灰分，其质量分数分别为76。
The contents of water, protein, carbohydrate, lipid and ash in fresh mulberry leaves were analyzed and they were 76.
介绍了桑叶的主要化学成分及作用，在此基础上，研究了桑叶汁冰淇淋的生产工艺。
The basic chemical components in mulberry leaf and their actions are described. In addition, the technology for the preparation of mulberry leaf ice cream is studied.
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