广东省菜用桑品种资源嫩芽感官品质和营养功能成分分析

通过对国家桑树种质资源华南分圃内的230个桑树品种资源嫩芽进行感官审评,筛选出口感好、风味佳的菜用桑品种资源8个,对其主要营养物质、风味物质以及桑叶总抗氧化活性进行了测定,并对主要营养和风味物质含量与总抗氧化活性的相关性进行分析.结果表明:桑嫩芽营养和风味物质含量丰富,8个菜用桑品种资源的抗坏血酸含量为20.21～25.10 mg/hg FW、类胡萝卜素含量为4.90～5.91 mg/hgFW、可溶性蛋白含量为0.40％ ～0.53％、可溶性总糖含量为0.92％～1.47％、果糖含量为0.37％ ～0.69％、蔗糖含量为0.22％～0.58％;营养风味物质含量在不同桑树品种资源间存在明显差异,其中菜桑10的抗坏血酸、类胡萝卜素、可溶性糖含量最高,而菜桑04-107的总抗氧化活性最强;各营养物质含量与总抗氧化活性表现出不同程度的正相关,其中仅可溶性蛋白与总抗氧化活性呈显著正相关.

Sensory Evaluations and Analyses of Nutritional and Functional Components in Tender Shoot of Different Mulberry Cultivars for Cooking

The tender shoots of 8 mulberry cultivars screened out from 230 mulberry germplasm resources by sensory evaluations were used as the materials to analyse the nutrient substances and flavour components,total antioxidant capacities and their correlations.The results showed that mulberry tender shoots were rich in nutrient and flavor components.In the tender shoots of 8 mulberry cultivars,contents of ascorbic acid,carotenoid,total soluble protein,total soluble sugar,fructose and sucrose were 20.21～25.10 mg/hg FW,4.90～5.91 mg/hg FW,0.40%～0.53%,0.92%～1.47%,0.37%～0.69% and 0.22%～0.58%,respectively.And there were obvious differences of nutrient and flavour components among the different mulberry cultivars.Caisang 10 had the highest contents of ascorbic acid,carotenoid and total soluble sugar,while Caisang No.04-107 had the top value of total antioxidant capacity.Positive correlations between nutrient components and total antioxidant capacity were showed,to some extent,but only total soluble protein had significant and positive correlation with total antioxidant capacity.