热带作物学报2012，Vol.33Issue(8)：1494-1499,6.
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
Sensory Evaluations and Analyses of Nutritional and Functional Components in Tender Shoot of Different Mulberry Cultivars for Cooking
摘要
Abstract
The tender shoots of 8 mulberry cultivars screened out from 230 mulberry germplasm resources by sensory evaluations were used as trie materials to analyse the nutrient substances and flavour components, tola? 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.S8%, respectively. And there were obvious differences pf 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.关键词
桑叶/感官品质/营养功能成分/风味物质/总抗氧化活性Key words
Mulberry tender shoot/ Sensory evaluation/ Nutritional and functional component/ Flavor component/Total antioxidant capacity分类
农业科技引用本文复制引用
李丽,罗国庆,唐翠明,王振江,戴凡炜,吴福泉,杨琼,廖森泰,肖更生..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[J].热带作物学报,2012,33(8):1494-1499,6.基金项目
现代农业产业技术体系专项(No.CARS-22) （No.CARS-22）
广东省科技基础条件建设项目(No.2011B060400030) （No.2011B060400030）
广东省社会发展项目(No.2011B030900001). （No.2011B030900001）
