桑葚品种间质量指标、理化指标和香气成分的比较研究  

Comparative Study on Quality,Physiological Indexes and Aroma Components among Mulberry Varieties

作　　者：张凤璇 唐贵敏[3] 王震 彭勇[2] 赵登超[1] 贾明[1] 姜丽花 ZHANG Fengxuan;TANG Guimin;WANG Zhen;PENG Yong;ZHAO Dengchao;JIA Ming;JIANG Lihua(Shandong Academy of Forestry,Jinan 250014,China;College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Shandong Yingcai University,Jinan 250104,China;Zibo Hepan Trade Co.,Ltd.,Zibo 256300,China)

机构地区：[1]山东省林业科学研究院,山东济南250014 [2]山东农业大学食品科学与工程学院,山东泰安271018 [3]山东英才学院,山东济南250104 [4]淄博河畔贸易有限责任公司,山东淄博256300

出　　处：《食品工业科技》2023年第13期53-62,共10页Science and Technology of Food Industry

基　　金：济南市“高校20条”资助项目(2020GXRC024);山东省自然科学基金(ZR2021MC031,ZR2022MC102)。

摘　　要：以山东地区六个桑葚品种为研究对象,通过感官评价、理化分析、气相色谱-质谱联用技术对其质量指标、生理指标和挥发性香气成分进行了比较分析。结果表明白玉王、大十果实重量和果形指数均较大,黑珍珠和墨玉的硬度(3.32、2.67 kg/cm^(2))、固酸比(92.87、82.76)较高,也有着较高的多聚半乳糖醛酸酶(PG)和脂氧合酶活性(LOX),而出汁率较高的是墨玉和大十,分别为63.32%和61.19%。从花青素和抗氧化能力来看,大十和红果的花青素(0.58、0.53 mg/g)和总酚(2.48、2.59 mg/g)含量较高,有着较强的DPPH和ABTS+自由基清除能力,其次是龙拐、墨玉、黑珍珠,白玉王最低。挥发性香气成分分析表明墨玉香气浓郁、香气种类最多,达到62种,其次是大十和白玉王,其中,黑珍珠和大十的香气成分以醇类物质为主,而墨玉、龙拐、白玉王均以醛酮类、烯烃类为主,六个品种共有的香气成分以2-氨基-6-甲基苯甲酸、己醛为主。本研究为桑葚品种的品质评价和加工利用提供了参考。Six mulberry varieties in Shandong Province were used to investigate their quality,physiological properties and volatile aroma components by sensory evaluation,physicochemical analysis and gas chromatography-mass spectrometry techniques.The results showed that“Baiyuwang”and“Dashi”had the highest weight and shape index.“Heizhenzhu”and“Moyu”appeared the highest hardness(3.32,2.67 kg/cm^(2))and solid-acid ratio(92.87,82.76),as well as higher polygalacturonase(PG)and lipoxygenase(LOX)activity.But the higher juice yield(63.32%,61.19%)was found in“Moyu”and“Dashi”.In addition,“Dashi”and“Hongguo”had higher anthocyanin(0.58,0.53 mg/g),total phenolic content(2.48,2.59 mg/g),strong DPPH and ABTS+free radical scavenging ability,followed by“Longguai”,“Moyu”and“Heizhenzhu”,while“Baiyuwang”was the lowest in anthocyanin and total phenolic.The analysis of volatile aroma components showed that“Moyu”had the most aroma species and reached 62,followed by“Dashi”and“Baiyuwang”.Among them,the aroma components of“Heizhenzhu”and“Dashi”were mainly alcohols,however,“Moyu”,“Longguai”and“Baiyuwang”were mainly aldehydes,ketones and olefins.The common aroma components of the six varieties were mainly 2-amino-6-methylbenzoic acid and hexanal.The study provides a reference for the quality evaluation,processing and utilization of mulberry varieties.

关 键 词：桑葚 品种 质量指标 理化指标 总酚 香气成分 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]