Department of Food Science and Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, Xinjiang, China.
Department of Food Science and Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830046, Xinjiang, China.
Food Chem. 2015 May 1;174:460-6. doi: 10.1016/j.foodchem.2014.11.083. Epub 2014 Nov 23.
Mulberries are a widely cultivated foodstuff both in China and worldwide. However, there are stark differences in the nutritional values of mulberry species. To better appreciate these differences, we here describe the chemical characteristics of white (Morus alba L.), Russian (M. alba var. tatarica L.), and black (Morus nigra L.) mulberry fruits cultivated in the Xinjiang province of China. The chemical composition analysis was performed by official methods procedures. The amino acids were analysed by the phenyl isothiocyanate method. The 2,6-dichloroindophenol titrimetric method, the aluminium chloride colorimetric method, and the pH differential method were also used in measuring the content of reduced ascorbic acid, total flavonoids, and total monomeric anthocyanins, respectively. The black mulberry fruits had the highest content of reduced ascorbic acid (48.4 mg/100 g fw), titratable acidity (47.1 mg/g fw), and Fe (11.9 mg/100 g fw) of these 3 species. The Russian mulberry fruits had the highest EAA/TAA (essential amino acid/total amino acid) ratio at 44% followed by the white mulberry (42%) and the black mulberry (29%). The black mulberry fruits had found to be richest in terms of total flavonoids and total monomeric anthocyanins. These results are helpful for selecting mulberry species with abundant nutrients and phytochemicals for commercial cultivation.
桑树在中国乃至全球都有广泛的栽培，然而，不同桑树品种的营养价值存在显著差异。为了更好地了解这些差异，我们对中国新疆地区的白桑（Morus alba L.）、俄罗斯桑（M. alba var. tatarica L.）和黑桑（Morus nigra L.）果实的化学特性进行了描述。化学组成分析采用官方方法程序，氨基酸分析采用苯异硫氰酸酯法，采用 2,6-二氯靛酚滴定法、三氯化铝比色法和 pH 差法分别测定还原型抗坏血酸、总黄酮和总单体花青素的含量。黑桑果实的还原型抗坏血酸（48.4 mg/100 g fw）、可滴定酸度（47.1 mg/g fw）和铁含量（11.9 mg/100 g fw）最高。俄罗斯桑果实的必需氨基酸/总氨基酸（EAA/TAA）比例最高，为 44%，其次是白桑（42%）和黑桑（29%）。黑桑果实的总黄酮和总单体花青素含量最高。这些结果有助于选择富含营养物质和植物化学物质的桑树品种进行商业栽培。
