新疆不同品种桑葚营养品质分析及综合评价

Analysis and comprehensive evaluation of nutritional quality of different varieties of Fructus Mori. in Xinjiang

中文关键词:  桑葚  不同品种  营养品质  主成分分析  聚类分析  综合评价

英文关键词:Fructus Mori.  different varieties  nutritional quality  principal component analysis  cluster analysis  comprehensive evaluation

中文摘要:

      目的 分析评价新疆不同品种桑葚的营养品质。方法 以新疆地区11个桑葚品种为研究对象, 测定其还原糖、有机酸、矿物元素、氨基酸、抗氧化活性等15项品质指标, 并运用主成分分析法和聚类分析法进行综合品质评价。结果 新疆不同桑葚品种各个品质指标之间大多存在显著性差异(P<0.05), 其中富马酸含量差异最大, 变异系数为100.00%, 果糖差异最小, 变异系数为7.46%。黑桑1号中黄酮含量、矿物元素总量较高, 分别为2.86 mg/g、5860.29 mg/kg; 黑桑2号和药桑1号的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picryl-hydrazyl radical, DPPH)自由基清除能力较强, 均为4.18 mmol/L Trolox; 粉桑和白桑1号的糖酸比分别为12.45%和14.64%, 高于其他桑种; 药桑2号中2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS]阳离子自由基清除能力比较强, 为4.27 mmol/L Trolox; 药桑1号的花青素含量最高, 为2.59 mg/g; 药桑5号氨基酸总含量最高, 为1.349%。通过主成分分析可以将15项品质指标简化为3项主要成分, 累计贡献率达到85.432%, 可以反映品质指标的绝大部分信息。根据综合评价得分高低, 将品种排序为药桑3号>黑桑2号>黑桑1号>药桑1号>药桑2号>药桑6号>药桑5号>药桑4号>白桑2号>白桑1号>粉桑。结论 综合评价得出药桑3号综合品质最优, 但其糖酸比在3%左右, 风味品质比较差, 适合作为保健品开发的果桑品种; 粉桑和白桑虽然综合品质较差, 但其口感比较好, 适合鲜食或者制作成桑葚酒、桑葚干。

英文摘要:

      Objective To analyze and evaluate the nutritional quality of different varieties of Fructus Mori. in Xinjiang. Methods Taking 11 varieties Fructus Mori. in Xinjiang as the research objects, the 15 quality indexes such as reducing sugar, organic acid, mineral element, amino acid and antioxidant activity were determined, and the principal component analysis and cluster analysis were used to evaluate the quality. Results There were significant differences among quality indexes of different mulberry varieties in Xinjiang (P<0.05), among which fumaric acid content had the largest difference with a coefficient of variation of 100.00% and fructose had the smallest difference with a coefficient of variation of 7.46%. The flavonoid content and total mineral elements in Black Mulberry No.1 were higher, 2.86 mg/g and 5860.29 mg/kg, respectively. The 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability of Black mulberry No.2 and Medicinal Mulberry No.1 were stronger, both were 4.18 mmol/L Trolox. The sugar-acid ratio were 12.45% and 14.64% in Pink Mulberry and White Mulberry No.1, respectively, which were relatively higher than that in other Fructus Mori.. The radical scavenging capacity of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) was relatively stronger in Medicinal Mulberry No.2, with 4.27 mmol/L Trolox. Anthocyanin content of Medicinal Mulberry No.1 was the highest with 2.59 mg/g. The highest total amino acid content was 1.349% in Medicinal Mulberry No.5. Using principal component analysis, 15 quality indexes could simplified into 3 main components, with a cumulative contribution rate of 85.432%, which could reflect the vast majority of information of quality indexes. Score according to the comprehensive evaluation, the varieties were ranked as Medicine Mulberry No.3>Black Mulberry No.2>Black Mulberry No.1>Medicine Mulberry No.1>Medicine Mulberry No.2>Medicine Mulberry No.6>Medicine Mulberry No.5>Medicine Mulberry No.4>White Mulberry No.2>White Mulberry No.1>Pink Mulberry. Conclusion The comprehensive quality of the Medicine Mulberry No.3 is the best via comprehensive evaluation, but its sugar-acid ratio of about 3%, flavor quality is relatively poor, suitable for health care products as the development of mulberry varieties, Pink Mulberry and White Mulberry although the comprehensive quality of the poorer, but its taste is better, suitable for fresh food or made into mulberry wine and dried Fructus Mori..