Meng Yingmei, Lian Yinyin, Li Jiaxin, Suo Huayi, Song Jiajia, Wang Mei, Zhang Yu
School of Food Science, Southwest University, Chongqing 400700, China.
National Teaching Demonstration Center of Food Science and Engineering, Southwest University, Chongqing 400700, China.
Foods. 2024 Dec 17;13(24):4088. doi: 10.3390/foods13244088.
For a deeper understanding of the characteristics exhibited by several novel mulberry varieties, the quality attributes and flavor components of five mulberry varieties (Zhongsang 5801, 2000-3, Jialing 40, Yuesang 10, and White Shahtoot Mulberry) were analyzed and compared. Zhongsang 5801 displayed the highest total phenol and flavone levels. Fructose and glucose were the primary sugars identified in the mulberries, with 2000-3 exhibiting the highest fructose content (39.66 ± 11.31 g/kg), whereas Zhongsang 5801 had the highest glucose content (26.19 ± 6.29 g/kg). The key organic acids found in the five mulberry varieties were oxalic acid, tartaric acid, and malic acid. Of them, 2000-3 had the highest malic acid content (0.66 ± 0.02 g/kg). Furthermore, 21 amino acids and 66 volatile components were detected in the five mulberry varieties. The study findings offer valuable insights for assessing, processing, and utilizing different mulberry varieties.
为了更深入地了解几种新型桑树品种所呈现的特征，对五个桑树品种（中桑5801、2000 - 3、嘉陵40、粤桑10和白桑）的品质属性和风味成分进行了分析和比较。中桑5801的总酚和黄酮含量最高。果糖和葡萄糖是桑椹中鉴定出的主要糖类，2000 - 3的果糖含量最高（39.66±11.31克/千克），而中桑5801的葡萄糖含量最高（26.19±6.29克/千克）。在五个桑树品种中发现的关键有机酸为草酸、酒石酸和苹果酸。其中，2000 - 3的苹果酸含量最高（0.66±0.02克/千克）。此外，在五个桑树品种中检测到了21种氨基酸和66种挥发性成分。研究结果为评估、加工和利用不同桑树品种提供了有价值的见解。
