摘要
【目的】为了科学、合理利用果桑品种资源,比较不同桑椹品种间营养、香气成分和抗氧化活性的差异,筛选出适宜深度开发的北方果桑品种。【方法】以河北省主栽的9个品种果桑的果实为材料,采用紫外分光光度法、固相微萃取联合气相色谱-质谱联用法、酶标仪法,对每个品种桑椹的营养、香气成分和抗氧化指标进行检测,并运用SPSS 23.0软件对测定结果进行差异分析及主成分分析(Principal Component Analysis,PCA)。【结果】桂花出汁率(76.754%)和含水率(85.105%)最高,蒙桑可溶性固形物含量(w,后同)(20.383%)、总酸含量(21.365 mg·g^(-1))、还原糖含量(68.844%)以及抗坏血酸含量(89.488 mg·g^(-1))最高,安椹的总黄酮含量(26.468 mg·g^(-1))、总多酚含量(25.190 mg·g^(-1))、DPPH清除能力(25.202 mg·g^(-1)Vc当量)和ABTS清除能力(51.778 mg·g^(-1)Vc当量)均显著高于其他品种。9个品种桑椹共检测出59种香气化合物,主要分为酯、醇、酮、醛、酸5大类,相对含量从高到低依次为酯类(35.71%)、醛类(28.57%)、酸类(14.29%)、醇类(7.14%)和酮类(7.14%)。香气物质种类最多的为东光大白(36种),其他依次为桂花(34种)、白玉王(33种)、安椹(28种)、节曲(27种),其余4个品种香气成分种类较少。【结论】9个品种桑椹营养、香气成分与抗氧化能力存在显著差异(p<0.05),PCA结果显示蒙桑的F值最高为1.611,其次是白玉王和安椹,这3个品种的综合品质最佳,适宜作为深度开发的优良果桑品种。
【Objective】Mulberry fruit (Fructus Mori) is one of the first batch of medicinal and edible homologous agricultural products approved by the Ministry of Health.It has high nutritional value and has extremely significant effect on improving memory,reducing blood lipids,regulating intestinal flora,and relieving fatigue.In recent years,the production and consumption of fruit mulberries have increased rapidly,and its processed products have also increased apparentally.Therefore,selection of high-yield and high-quality fruit mulberry varieties is very important for the development of the fruit mulberry industry by accurate evaluating the fruit properties,nutrition,aroma components and antioxidant capacity of the existing fruit mulberry varieties.【Methods】The 9 fruit mulberry varieties named Anshen,Qusang,Mengsang,8632,Wu45,Luyou 7,Guihua,Baiyuwang,and Dongguang Dabai in Hebei Province were used as experimental materials,ultraviolet spectrophotometry,solid-phase microextraction combined with gas chromatography-mass spectrometry and enzyme-labeled method were employed to detect the nutrition,aroma components and antioxidant capacity of the each variety,and SPSS23.0 software was used to perform difference analysis and principal component analysis of the measurement results (principal component analysis,PCA).【Results】The juice yield of the white mulberries was generally higher than that of the black or red mulberries.The juice yield of Guihua was the highest(76.75%),and the juice yield of Anshen was the lowest (49.970%).There was no significant difference in the water content among the 9 varieties (p>0.05).The soluble solid substance (TSS) content of all verieties distributed in 13%-20%,the veriety Mengsang had the highest content in the contents of the soluble solid substance (20.383%).the ascorbic acid (89.488 mg·g^(-1)),the total acid (21.365 mg·g^(-1)) and reducing sugar c (68.844 mg·g^(-1)).The hardness (4.503 N·cm;),the total flavonoid content (26.468 mg·g^(-1)),the total polyphenol content (23.097 mg·g^(-1)),the DPPH removal capacity (25.202 mg·g^(-1)Vc equivalent) and the ABTS removal capacity (51.778 mg·g^(-1)Vc equivalent) of Anshenare were significantly higher than those of the other varieties.The active ingredient content and antioxidant activity of the white varieties Guihua,Baiyuwang and Dongguang Dabai were significantly lower than those of the purple-black varieties.A total of 59 aroma compounds were identified from various mulberry varieties,and the aroma components were basically the same in big category,mainly including esters,ketones,aldehydes,and alcoholsand acids.The types and contents of the components were significantly different(p<0.05).The relative contents of esters,aldehydes,acids,alcohols,and ketones in descending order were 35.71%,28.57%,14.29%,7.14%and 7.14%,respectively.The variety with hiest content of aroma substances was Dongguang Dabai (36 kinds),followed by Guihua (34 kinds),Baiyuwang (33 kinds),Anshen (28 kinds),and Qusang (27 kinds).The contents of aroma substances of the remaining 4 varieties were very low.The PCA results showed that the cumulative variance contribution rate of the 7 principal components reached 97.187%,and the larger contribution rates were PC1 and PC2.The characteristic value of PC1 was 10.976,and its contribution rate was 37.847%.The characteristic value of PC2was 6.592,and its contribution rate was 22.730%.The comprehensive principal component value Fshowed that Mengsang had the highest score,1.611 points,followed by Baiyuwang and Anshen.【Conclusion】There were significant differences in nutrition,aroma components and antioxidant capacity of the different varieties of mulberry (p<0.05).Mengsang,Baiyuwang and Anshen had the best comprehensive quality Baiyuwang had large fruit shape and high yield,low acidity and sweet taste;Mongolian mulberry was sweet and sour,but the fruit shape was small and the yield was low;Anshen was a new variety with significantly higher active substances content and antioxidant capacity than other varieties.These three varieties could be used as excellent germplasm resources for in-depth development for different perspectives.Follow-up research should further explore the related factors affecting mulberry quality,and post-harvest treatment and quality control as well.
作者
贾漫丽
李娜
王彬彬
范伟
夏爱华
李季生
JIA Manli;LI Na;WANG Binbin;FAN Wei;XIA Aihua;LI Jisheng(Hebei Universities R&D Centre for Sericulture and Specialty Enabling Technologies,Chengde 067000,Hebei,China;Institute of Sericulture,Chengde Medical University,Chengde 067000,Hebei,China)
出处
《果树学报》
CAS
CSCD
北大核心
2022年第2期221-231,共11页
Journal of Fruit Science
基金
河北省“三三三”人才工程培养资助项目(30103120001)
河北省教育厅课题(QN2019042)
河北省科技厅“技术创新引导专项—科技工作会商”
河北省科技厅课题(19226373D,20326336D)。
关键词
桑椹
营养成分
香气成分
活性成分
主成分分析
Mulberry
Nutrient components
Aroma components
Active components
Principal component analysis
