桑树嫩芽营养成分含量及与口感的相关性分析

Contents of Nutritional Components in Mulberry Bud and Their Correlation with Taste

检测20个杂交桑组合桑芽的水分、蛋白质、粗纤维、灰分、可溶性糖、总酸和维生素C等成分含量,并对其嫩度和鲜甜度等食用口感品质进行评价,同时分析口感品质与各营养成分含量的相关性。结果表明,各杂交桑组合桑芽的各营养成分含量和口感评分均存在明显的差异,其中C9、C16和C33 3个杂交组合桑芽口感综合评分最高;桑芽的嫩度与粗纤维含量呈极显著负相关,鲜甜度与可溶性糖含量呈极显著相关,综合评分与粗纤维含量呈极显著负相关而与可溶性糖含量呈显著相关。因此,粗纤维和可溶性糖含量可作为预测桑芽口感的重要指标之一,为后续菜用桑专用品种的选育提供理论依据。

In this study,contents of moisture,protein,crude fiber,ash,soluble sugar,total acids and vitamin C in mulberry buds of 20 hybrid combinations were surveyed. Meanwhile,their taste quality including tenderness and sweetness was evaluated,and the correlation between taste quality and contents of nutritional components was analyzed. The results showed that there were obvious differences in content of nutritional components and taste quality,among which three combinations of C9,C16 and C33 had the highest sensory comprehensive score. The tenderness of mulberry bud had extremely significant negative correlation with crude fiber content,while the sweetness had extremely significant correlation with soluble sugar content. Therefore,the contents of crude fiber and soluble sugar can be used as important indicators to predict the taste quality of mulberry bud. These results will provide theoretical basis for subsequent breeding of vegetable mulberry variety.