桑葚品种间质量指标、理化指标和香气成分的比较研究

张凤璇; 唐贵敏; 王震; 彭勇; 赵登超; 贾明; 姜丽花

doi:10.13386/j.issn1002-0306.2022080101

桑葚品种间质量指标、理化指标和香气成分的比较研究

doi: 10.13386/j.issn1002-0306.2022080101

张凤璇^{1, 2,},
唐贵敏³,
王震²,
彭勇^2, ,,
赵登超^1, ,,
贾明¹,
姜丽花⁴

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

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

详细信息

作者简介:
张凤璇（2000−），女，硕士研究生，研究方向：果蔬采后贮藏保鲜，E-mail：756215509@qq.com

通讯作者:
彭勇（1980−），男，博士，副教授，研究方向：果蔬采后贮藏保鲜，E-mail：pengyongxyz@sina.com

赵登超（1980−），男，硕士，研究员，研究方向：特色经济林木育种与栽培技术，E-mail：zdc-1@163.com

中图分类号: TS255.7
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- 文章访问数: 23
- HTML全文浏览量: 10
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- 被引次数: 0
出版历程
- 收稿日期: 2022-08-11
- 网络出版日期: 2023-05-20
- 刊出日期: 2023-07-01

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

Fengxuan ZHANG^{1, 2
,},
Guimin TANG³,
Zhen WANG²,
Yong PENG^{2
, ,},
Dengchao ZHAO^{1
, ,},
Ming JIA¹,
Lihua JIANG⁴

1.
Shandong Academy of Forestry, Jinan 250014, China
2.
College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
3.
Shandong Yingcai University, Jinan 250104, China
4.
Zibo Hepan Trade Co., Ltd., Zibo 256300, China

摘要

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/cm²）、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。
- 桑葚 /
- 品种 /
- 质量指标 /
- 理化指标 /
- 总酚 /
- 香气成分
Abstract: 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/cm²) 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.
- mulberry /
- variety /
- quality indexes /
- physicochemical indexes /
- total phenolic /
- volatile aroma components

HTML全文

图 1 不同品种桑葚果实的花青素（A）、总酚（B）、DPPH自由基清除率（C）、ABTS⁺自由基清除率（D）比较

Figure 1. Comparison in anthocyanins (A), total phenolics (B), DPPH radical scavenging rate (C) and ABTS⁺ radical scavenging rate (D) of different varieties of mulberry fruits

注：不同字母表示差异显著（P<0.05）；图2同。

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图 2 不同品种桑葚果实的PG酶活性（A）和LOX酶活性（B）比较

Figure 2. Comparison in PG enzyme (A) and LOX enzyme activity (B) of different varieties of mulberry fruits

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图 3 墨玉（A）、黑珍珠（B）、龙拐（C）、大十（D）、红果（E）、白玉王（F）的离子图谱比较

Figure 3. Comparison of ion maps of “Moyu” (A), “Heizhenzhu” (B), “Longguai ” (C), “Dashi” (D), “Hongguo” (E) and “Baiyuwang” (F)

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图 4 不同品种桑葚果实的挥发性成分比较

Figure 4. Comparison of volatile components in different varieties of mulberry fruits

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表 1 不同品种桑葚果实的感官性状评价

Table 1. Sensory evaluation of different varieties of mulberry fruits

品种	果形	色泽	风味	口感
墨玉	长筒形、颗粒饱满	紫黑色	香气浓郁	酸甜可口、果肉紧致
黑珍珠	圆筒形、颗粒饱满	紫红色	香气较浓郁	酸甜可口、果肉紧致
大十	长筒形、颗粒饱满	紫红色	香气浓郁	香甜可口、果肉紧致
龙拐	圆筒形、颗粒饱满	紫黑色	香气浓郁	香甜可口、果肉紧致
红果	长筒形、颗粒饱满	紫黑色	香气浓郁	酸甜可口、果肉较紧致
白玉王	长筒形、颗粒饱满	米白色	清香	清甜可口、果肉紧致

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表 2 不同品种桑葚果实的质量指标

Table 2. Quality index of different varieties of mulberry fruits

品种	单果重（g）	纵径（mm）	横径（mm）	果形指数	果梗长度（mm）	L^*	a^*	b^*
墨玉	1.15±0.25^d	20.79±1.92^de	10.75±0.75^c	1.93	1.10±0.19^a	17.88±0.73^b	1.17±0.70^a	2.83±0.39^b
黑珍珠	1.10±0.29^d	21.29±2.20^d	10.62±1.01^c	2.00	1.16±0.14^a	16.41±0.83^c	0.71±0.45^b	2.49±0.28^bc
龙拐	1.82±0.40^c	19.70±3.75^e	11.69±1.04^b	1.69	0.80±0.23^b	16.48±0.67^c	0.81±0.51^b	1.99±0.12^c
大十	2.37±0.59^b	26.60±2.33^b	11.84±0.84^b	2.25	1.07±0.16^a	14.75±0.82^d	1.22±0.80^a	2.43±0.30^bc
红果	1.96±0.49^c	24.48±2.37^c	11.84±0.90^b	2.07	1.06±0.18^a	16.69±0.84^c	0.54±0.31^b	2.18±0.21^bc
白玉王	3.39±0.87^a	31.45±3.83^a	12.69±0.74^a	2.48	0.86±0.16^b	56.63±3.82^a	-2.93±1.47^c	19.99±2.00^a
注：同列不同小写字母表示差异显著（P<0.05）；表3同。

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表 3 不同品种桑葚果实的理化指标

Table 3. Physicochemical properties of different varieties of mulberry fruits

品种	可溶性固形物（%）	总酸（%）	固酸比	pH	出汁率（%）	硬度（kg/cm²）
墨玉	14.07±1.24^b	0.17±0.02^b	82.76	5.00±0.11^c	63.32±0.65^a	2.67±0.53^b
黑珍珠	13.93±0.49^b	0.15±0.01^b	92.87	4.71±0.03^d	57.81±0.42^bc	3.32±0.31^a
龙拐	15.46±0.37^a	0.25±0.02^a	61.84	5.37±0.26^b	55.51±2.77^cd	1.25±0.25^d
大十	13.78±0.45^b	0.26±0.02^a	53.00	4.60±0.12^d	61.19±2.46^ab	1.23±0.26^d
红果	8.18±0.16^d	0.23±0.01^a	35.57	4.67±0.21^d	53.26±2.44^d	1.59±0.51^c
白玉王	11.58±0.40^c	0.14±0.01^c	82.71	5.89±0.07^a	56.16±2.07^cd	1.51±0.26^c

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表 4 不同品种桑葚果实主要挥发性成分（%）

Table 4. Main volatile aroma components of different varieties of mulberry fruits (%)

挥发性成分	墨玉	黑珍珠	大十	龙拐	白玉王	红果
醇类
2,5-单亚甲基-l-鼠李糖醇	0.46	−	−	−	−	−
3-甲基-1-戊醇	0.71	−	−	−	−	−
3,4-二羟基苯甲醇	0.73	−	−	−	−	−
1-己醇	5.07	−	0.50	9.93	1.12	11.60
1,3,5-苯三醇	0.41	−	−	−	−	0.37
环己醇	0.55	−	0.02	−	0.04	−
山梨醇	−	77.87	−	−	−	−
戊基乙烯醇	−	0.30	−	−	−	−
萜品烯-4-醇	−	0.09	0.15	−	−	−
异辛醇	−	−	31.92	−	−	−
1-辛烯-3-醇	−	−	0.06	0.72	0.61	0.62
芳樟醇	−	−	0.04	−	0.05	−
3-甲基环己醇	−	−	−	−	0.75	−
酸类
2-辛烯酸	0.82	−	−	−	−	−
2-氨基-6-甲基苯甲酸	4.96	0.65	1.08	0.64	0.62	1.47
庚酸	0.44	−	−	−	−	−
己酸	0.34	−	0.08	−	0.12	−
膦酰乙酸	0.66	−	−	−	−	0.11
苯乙醛酸	0.30	−	−	−	−	0.15
十二烷二酸	0.25	−	0.02	−	0.01	0.81
丙酸	0.34	−	0.01	−	−	−
十八烷酸	−	−	−	0.15	0.20	−
苯甲酸	−	−	−	0.13	0.01	−
高香草酸	−	−	−	−	−	0.23
2-丁烯二酸	−	−	−	−	−	0.45
柠檬酸	−	−	−	−	−	0.57
2,5-二羟基苯甲酸	−	−	−	−	−	0.55
丙酸	0.82	−	−	−	−	−
醛类
2-己烯醛	35.54	−	26.45	17.75	34.74	5.47
2,4-二羟基苯甲醛	0.77	−	−	0.76	−	0.21
己醛	0.86	0.09	0.17	0.67	1.17	0.38
2-壬烯醛	0.47	−	−	−	−
壬醛	0.23	0.22	−	0.17	−	0.11
庚醛	−	0.57	−	−	0.27	−
2-庚醛	−	0.68	−	−	−	−
β-环柠檬醛	−	0.38	−	−	−	−
苯甲醛	−	−	0.41	0.08	−	−
2,4-己二烯醛	−	−	−	−	0.28	−
2,4-癸二烯醛	−	−	−	−	0.92	−
苯乙醛	−	−	−	−	0.28	−
2-八烯醛	−	−	−	−	0.40	−
2,6,6-三甲基-环己烯-1-甲醛	−	−	−	−	0.64	−
烯烃类
1,3,5,7-环辛四烯	0.42	−	0.30	−	0.25	−
环己烯	0.51	−	0.02	−	−	−
1,4-环己二烯	0.54	−	0.11	−	−	−
4-甲基-3-（1-甲基亚乙基）-1-环己烯	0.37	−	−	−	−	−
2,4-己二烯	−	2.31	−	−	−	−
1,4-甲烷苯并环癸烯	−	−	0.02	−	−	0.16
苯并环丁烯	−	−	−	3.23	−	−
4,5-二甲基-1-己烯	−	−	−	−	0.73	−
6-十二碳烯	−	−	−	−	−	0.36
酮类
3-辛酮	−	−	−	0.54	−	−
2,5-二甲基-4-羟基-3-己酮	−	−	−	−	−	0.37
酯类
十六碳四烯酸甲酯	0.16	−	−	−	−	−
己二酸二甘醇酯	0.48	−	−	−	−	−
3-苯基丙酸环己酯	−	0.10	−	−	−	−
（Z）-3-己烯醇乙酸酯	−	0.16	−	−	−	−
己酸甲酯	−	−	0.09	0.16	0.17	−
乙酸己酯	−	−	0.34	0.07	0.19	−
丁酸丁酯	−	−	−	0.19	−	−
环己基甲基三氟乙酸酯	−	−	−	−	0.22	−
9-癸烯酸乙酯	−	−	−	−	−	0.15
甘油单硬脂酸酯	−	−	−	−	−	0.29
其他
环四硅氧烷	0.05	−	0.04	22.65	18.44	0.43
2-蒽胺	1.76	−	−	0.42	−	−
双环[3.1.0]己烷	0.66	−	−	−	−	−
八甲基环四硅氧烷	14.75	−	17.21	−	−	−
对甲基异丙基苯	0.72	−	−	−	−	−
环己烷	0.39	−	0.07	−	−	−
1,2-二甲基-1-戊基环丙烷	0.47	−	−	−	−	−
环六硅氧烷	0.20	−	0.20	9.56	7.44	15.03
环戊硅氧烷	10.39	−	18.31	0.63	0.08	22.45
十甲基环戊硅氧烷	1.67	5.32	−	24.23	22.56	−
五硅氧烷	0.15	−	−	−	−	20.49
十二甲基环六硅氧烷	5.80	1.06	0.02	1.17	0.05	−
丁二酰胺	0.31	−	−	−	−	−
芴	0.36	0.18	0.01	−	−	0.55
八硅氧烷	0.24	−	0.06	0.38	0.04	−
苯	−	0.02	0.26	−	0.16	−
2-戊基呋喃	−	0.15	0.46	−	−	0.79
八甲基四硅氧烷	−	7.43	−	−	−	−
对伞花烃	−	0.38	−	−	−	−
菲	−	0.02	−	−	−	0.35
3-苯基吲哚	−	−	0.42	−	−	0.56
癸烷	−	−	0.02	−	0.29	−
苯乙胺	−	−	0.08	0.36	−	−
7-甲脒	−	−	0.05	−	−	0.28
N-苄基苯甲酰胺	−	−	−	−	1.60	−
3-壬炔	−	−	−	−	1.68	−
十一烷	−	−	−	−	0.46	−
4-氨基-5-咪唑甲酰胺	−	−	−	−	−	0.61
注：“−”表示未检测到。

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