Sun Rui, Sun Lei, Han Chuanming
School of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China.
Economic Forest Institute Shandong Academy of Forestry Sciences Jinan China.
Food Sci Nutr. 2018 Sep 7;6(7):1950-1959. doi: 10.1002/fsn3.753. eCollection 2018 Oct.
To investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits.
Thirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial-least-squares, principle-component and canonical-correlation analyses.
Vitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins. The content of titratable acid content was related to the fruit flavor and maintained the balance of anthocyanins, vitamin C and rutins. Mineral elements, such as Zn and Cu, also played a vital role in these processes. Low contents of sugar, crude protein, crude fat and pectin were significantly correlated with the mineral elements.
Chemical constituents and mineral elements can mutually affect the concentration. It provides a novel method for any changes in the quality of new types of Chinese mulberries, which can identify the sources of new types of natural antioxidants.
研究13种中国桑椹果实的化学成分与活性成分之间的相关性。
采集13种桑椹果实。采用偏最小二乘法、主成分分析法和典型相关分析法评估13种新型中国桑椹的化学成分与活性成分（主要是花青素和芦丁）之间的相关性。
桑椹果实中的维生素C和可滴定酸是影响活性成分的关键成分，尤其是花青素和芦丁。可滴定酸的含量与果实风味有关，并维持花青素、维生素C和芦丁的平衡。锌和铜等矿质元素在这些过程中也起着至关重要的作用。低含量的糖、粗蛋白、粗脂肪和果胶与矿质元素显著相关。
化学成分和矿质元素可相互影响其含量。这为新型中国桑椹品质的任何变化提供了一种新方法，可用于识别新型天然抗氧化剂的来源。
