摘要
桑果的理化性状及营养活性成分含量等与桑果食品、保健品的加工类型选择和产品品质直接相关。以广东省主栽的6个果桑品种的新鲜桑果为材料,采用常规的果品加工特性分析方法,对供试桑果的加工品质性状进行检测,分析品种之间的差异,筛选桑果适合深加工的果桑品种。结果表明,不同果桑品种桑果的各项品质性状指标差异较大:大10的桑果出汁率最高(69.85%),桑籽也最少;云桑2号的桑果出汁率也较高(68.47%),果实的硬度最大(1 392.00 g),可溶性固形物、灰分及主要营养活性成分的含量均最高,可溶性固形物及灰分的质量分数分别达到14.03%和0.67%,总糖质量浓度为101.03 g/L,蛋白质质量分数为1.84%,总多酚质量浓度为4 628.13 mg/L,总花色苷的质量比为4.57 mg/g,并且对DPPH·的清除作用最强。进一步结合基于桑果主要营养保健品质指标对6个果桑品种的聚类分析结果,初步评价云桑2号的桑果加工品质性状优于其他5个品种,其余5个品种的桑果加工品质性状的优劣依次排列为大10、果桑1号、塘10、粤椹28号和红果2号。云桑2号、大10和果桑1号的桑果适合用于加工桑果汁或桑果酒。
The physicochemical properties and nutritional active ingredient contents of mulberry fruit are directly related to selection of processing methods and quality of the products in making food and health-care products from mulberry fruit.In this study,fresh mulberry fruit of six major mulberry varieties planted in Guangdong Province was used as materials for detecting the processing characteristics by conventional analysis method. The difference between tested mulberry varieties was analyzed to screen suitable mulberry varieties for further processing. The results showed great difference between mulberry fruit quality characters of different mulberry varieties. Mulberry variety Da 10 had the highest juice yield（ 69. 85%） and the lowest number of seeds. Mulberry fruit of Yunsang 2 also had high juice yield（ 68. 47%）. Besides,it had the highest hardness（ 1 392. 00 g） and the highest contents of soluble solids,ash and major nutritional active ingredients. In mulberry fruit of Yunsang 2,the mass fraction of soluble solids and ash was 14. 03% and 0. 67% respectively,the mass concentration of total sugar was 101. 03 g / L,the protein content was 1. 84%,the mass concentration of total polyphenol was 4 628. 13 mg / L,and the mass ratio of total anthocyanins was 4. 57 mg / g. Moreover,its fruit juice had the strongest scavenging effect against DPPH·. After further evaluation in combination with clustering analysis of six mulberry varieties based on majornutritional quality indicators of mulberry fruit,it was preliminarily discovered that fruit processing characteristics of Yunsang 2 were better than those of the other 5 mulberry varieties. The fruit processing characteristics of the other 5 mulberry varieties were in the order of Da 10,Guosang 1,Tang 10,Yueshen 28 and Hongguo 2. Mulberry fruit of Yunsang 2,Da10 and Guosang 1 is suitable for making mulberry fruit juice and wine products.
出处
《蚕业科学》
CAS
CSCD
北大核心
2015年第1期107-111,共5页
ACTA SERICOLOGICA SINICA
基金
国家公益性行业(农业)科研专项(No.201303073-05)
关键词
果桑品种
桑果
理化性状
营养成分
活性物质
Mulberry variety for fruit use
Mulberry fruit
Physical and chemical properties
Nutrition component
Active ingredient
