不同品种桑椹加工品质比较研究

Comparison of processing quality of different mulberry varieties

该实验对四川地区8种不同品种桑椹的出汁率、pH值、可滴定酸、可溶性总糖、还原糖、糖酸比、密度及原花青素等多种指标进行分析,并对各指标进行主成分分析(PCA)和系统聚类分析(CA)。结果显示,8个品种的品质指标差异较大,桑椹品种无核大十的出汁率最高(75.25%),且原花青素含量最高(0.674g/100g)。主成分分析结果表明对桑椹加工品质影响最大的是糖酸比、可溶性总糖及密度,方差累计贡献率为92.58%。桑椹品种无核大十最适宜深加工,德果1号、台湾四季桑及嘉陵30号等桑椹品种次之。

The indicators about juice yield, p H value, titratable acid, total soluble sugars, reducing sugar, sugar-acid ratio, density and proanthocyanidins of 8 different mulberry varieties in Sichuan region were analyzed by principal component analysis(PCA) and cluster analysis(CA). The results showed there were large differences among the quality indicators of 8 varieties, and the juice yield(75.25%) and proanthocyanidins content(0.674 g/100 g)of Wuhedashi were the highest. The results of PCA showed that sugar-acid ratio, total soluble sugars and density had the most important influences on the processing quality of mulberry, and the cumulative variance contribution rate was 92.58%. The Wuhedashi in mulberry varieties was the most suitable for further processing, and the next mulberry varieties were Deguo No.1, Taiwansijisang and Jialing NO.30.