不同品种桑葚营养品质分析及综合评价

doi:10.6048/j.issn.1001-4330.2023.01.015

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (1): 127-139.DOI: 10.6048/j.issn.1001-4330.2023.01.015

不同品种桑葚营养品质分析及综合评价

窦子微¹(), 杨璐², 程平², 张志刚², 李宏²()

1.新疆农业大学林学与风景林园学院,乌鲁木齐 830052
2.新疆林果树种选育与栽培重点实验室/新疆林木资源与利用国家林业和草原局重点实验室,乌鲁木齐 830052

收稿日期:2022-04-17 出版日期:2023-01-20 发布日期:2023-03-07
通信作者: 李宏(1962-),男,新疆伊宁人,研究员,博士,博士生导师,研究方向为森林培育,(E-mail)hong1962@126.com
作者简介:窦子微(1995-),女,新疆沙湾人,硕士研究生,研究方向为森林培育,(E-mail)dou.z.w@qq.com
基金资助:
自治区林草局林草科技专项“新疆果桑优良品种选育和综合利用研究”(LgXY202108)

Analysis and Comprehensive Evaluation of Nutritional Quality of Different Mulberry Varieties

DOU Ziwei¹(), YANG Lu², CHENG Ping², ZHANG Zhigang², LI Hong²()

1. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi 830052,China
2. Key Laboratory of Fruit Tree Species Breeding and Cultivation in Xinjiang, Key Laboratory of Forest Resources and Utilization in Xinjiang of National Forestry and Grassland Administration, Urumqi 830052, China

Received:2022-04-17 Online:2023-01-20 Published:2023-03-07
Correspondence author: LI Hong (1962 -), male, native place: Yining, Xinjiang. Researcher, doctor, doctoral supervisor, research field: forest cultivation, (E-mail)hong1962@126.com
Supported by:
Special Forestry and Grass Science and Technology Project of the Forestry and Grass Bureau of the Autonomous Region" Basic research of forestry and fruit industry of autonomous region"(LgXY202108)

摘要/Abstract

摘要：

【目的】分析不同品种桑椹的营养成分差异、组成特征,综合评价其品质,筛选出适合在新疆推广的优势品种,为果桑资源的品种优化、新品种培育及多元利用提供参考。【方法】以新疆6个农家品种和2个引进品种为材料,分别测定33个品质指标,运用相关性分析、聚类分析、主成分分析、正交偏最小二乘-判别分析法判别桑葚营养品质差异性和关键性特征指标,根据综合评价得分筛选出品质最优的品种。【结果】不同桑葚间的基础营养成分具有一定的差异性和较强相关性,且存在不同程度的变异;桑葚中均含有较高的芦丁和绿原酸,其中药桑和台湾黑桑的总酚酸含量较高;在8种桑葚中均检出了17个单一氨基酸,Asp、Glu变化最为剧烈且平均含量较高;TAAs含量最高为黑桑,NEAAs是桑葚氨基酸的主要组分,其次是MAAs,最低为CEAAs。不同品种桑葚分为4个类群,OPLS-DA分析筛选得到11个差异性品质指标。主成分分析提取了前5个主成分,构建综合评价数学模型:D_综=0.474 8F₁+0.219 7F₂+0.142 6F₃+0.097 2F₄+0.065 8F₅。【结论】桑葚最终综合评价得分排名前三分别为黑桑、黑珍珠和台湾黑桑,可作为适合在新疆推广的优势果桑品种。

关键词: 桑葚; 营养品质; 正交偏最小二乘-判别分析法; 综合评价; 优良品质筛选

Abstract:

【Objective】 To select the dominant varieties suitable for popularization in Xinjiang by analyzing the differences of nutritional composition, composition characteristics and comprehensive evaluation results based on quality of different varieties of mulberry so as to provide reference for variety optimization, new variety cultivation and multiple utilization of fruit mulberry resources. 【Methods】 6 farm varieties and 2 introduced varieties in Xinjiang were taken as experimental materials to determine 33 quality indexes, respectively.Correlation analysis, cluster analysis, principal component analysis and orthogonal partial least square-discriminant analysis were used to distinguish the differences of nutritional quality and key characteristic indexes of mulberry.Finally, the varieties with the best quality were selected according to the score of comprehensive evaluation. 【Results】 The basic nutritional components of different mulberries had certain differences and strong correlation, and there were variations in different degrees; all mulberries contained higher rutin and chlorogenic acid, among which the total phenolic acid contents of medicinal mulberry and Taiwan black were higher, 17 single amino acids were detected in 8 kinds of mulberries, and the changes of Asp and Glu were the most drastic and the average content was high.The highest content of TAAs was black mulberry, NEAAs was the main component of mulberry amino acid, followed by MAAs, and the lowest was CEAAs.Different mulberry varieties were divided into 4 groups by cluster analysis, and 11 different quality indexes were obtained by OPLS-DA analysis.The first five principal components were extracted by principal component analysis, and a comprehensive evaluation mathematical model was constructed: D_ensemble =0.474,8F₁+0.219,7F₂+0.142,6F₃+0.097,2F₄+0.065,8F₅, and the final comprehensive evaluation score of mulberry could be obtained by calculation. 【Conclusion】 According to the comprehensive evaluation, the top three are black mulberry, black pearl and Taiwan black mulberry, which can be used as the dominant fruit mulberry varieties suitable for popularization in Xinjiang.

Key words: mulberry; nutritional quality; orthogonal partial least square-discriminant analysis; comprehensive evaluation; good quality screening

中图分类号:

S663.9

窦子微, 杨璐, 程平, 张志刚, 李宏. 不同品种桑葚营养品质分析及综合评价[J]. 新疆农业科学, 2023, 60(1): 127-139.

DOU Ziwei, YANG Lu, CHENG Ping, ZHANG Zhigang, LI Hong. Analysis and Comprehensive Evaluation of Nutritional Quality of Different Mulberry Varieties[J]. Xinjiang Agricultural Sciences, 2023, 60(1): 127-139.

图/表 12

参考文献 38

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品种 Variety	水分 Moisture content (g/100g)	灰分 Ash content (g/100g)	总酸 Total acid (g/kg)	总酚 Total phenols (mg/100g)	蛋白质 Protein (g/100g)	总黄酮 Total flavonoids (mg/g)	花青素 Anthocyanin (mg/100g)
药桑 Medicinal mulberry	81.29±0.95^b	1.52±0.12^b	43.13±0.73^a	2.37±0.14^ab	0.72±0.05^g	67.52±3.41^c	359.74±23.17^a
黑桑 Black mulberry	90.34±0.51^a	1.98±0.17^a	10.23±0.33^d	0.44±0.03^c	1.93±0.04^d	37.62±2.79^d	5.67±0.39^e
粉桑 Pink mulberry	80.10±2.19^b	1.37±0.12^bc	7.13±0.61^e	0.42±0.05^c	1.22±0.08^f	10.49±1.15^f	ND
仟格俪桑 Qiange Lisang	82.10±2.57^b	1.24±0.04^cd	6.96±0.12^e	0.57±0.06^c	1.17±0.06^f	19.69±2.95^e	0.30±0.00^e
白桑 White mulberry	83.75±1.32^b	1.38±0.06^bc	4.37±0.27^f	0.47±0.04^c	1.55±0.14^e	18.90±1.79^e	ND
山西黑桑 Shanxi black mulberry	90.24±0.47^a	1.55±0.11^b	7.62±0.75^e	1.98±0.43^b	2.68±0.13^b	111.02±5.39^b	111.22±3.25^c
台湾黑桑 Taiwan black mulberry	81.18±0.33^b	1.19±0.05^d	16.03±0.68^b	2.78±0.52^a	2.38±0.06^c	148.59±7.95^a	307.61±16.85^b
黑珍珠 Black pearl	81.33±0.42^b	0.99±0.09^e	12.01±1.07^c	2.87±0.76^a	2.99±0.09^a	111.34±2.73^b	73.67±4.34^d
Mean	83.79±4.12	1.40±0.29	13.43±11.98	1.49±1.11	1.83±0.77	65.68±51.23	107.28±140.05
CV(%)	4.91	20.95	138.39	74.6	42.06	76.32	130.55

品种 Variety	水分 Moisture content (g/100g)	灰分 Ash content (g/100g)	总酸 Total acid (g/kg)	总酚 Total phenols (mg/100g)	蛋白质 Protein (g/100g)	总黄酮 Total flavonoids (mg/g)	花青素 Anthocyanin (mg/100g)
药桑 Medicinal mulberry	81.29±0.95^b	1.52±0.12^b	43.13±0.73^a	2.37±0.14^ab	0.72±0.05^g	67.52±3.41^c	359.74±23.17^a
黑桑 Black mulberry	90.34±0.51^a	1.98±0.17^a	10.23±0.33^d	0.44±0.03^c	1.93±0.04^d	37.62±2.79^d	5.67±0.39^e
粉桑 Pink mulberry	80.10±2.19^b	1.37±0.12^bc	7.13±0.61^e	0.42±0.05^c	1.22±0.08^f	10.49±1.15^f	ND
仟格俪桑 Qiange Lisang	82.10±2.57^b	1.24±0.04^cd	6.96±0.12^e	0.57±0.06^c	1.17±0.06^f	19.69±2.95^e	0.30±0.00^e
白桑 White mulberry	83.75±1.32^b	1.38±0.06^bc	4.37±0.27^f	0.47±0.04^c	1.55±0.14^e	18.90±1.79^e	ND
山西黑桑 Shanxi black mulberry	90.24±0.47^a	1.55±0.11^b	7.62±0.75^e	1.98±0.43^b	2.68±0.13^b	111.02±5.39^b	111.22±3.25^c
台湾黑桑 Taiwan black mulberry	81.18±0.33^b	1.19±0.05^d	16.03±0.68^b	2.78±0.52^a	2.38±0.06^c	148.59±7.95^a	307.61±16.85^b
黑珍珠 Black pearl	81.33±0.42^b	0.99±0.09^e	12.01±1.07^c	2.87±0.76^a	2.99±0.09^a	111.34±2.73^b	73.67±4.34^d
Mean	83.79±4.12	1.40±0.29	13.43±11.98	1.49±1.11	1.83±0.77	65.68±51.23	107.28±140.05
CV(%)	4.91	20.95	138.39	74.6	42.06	76.32	130.55

指标 Index	主成分Principal component
指标 Index	1	2	3	4	5
MC	0.38	-0.23	0.11	0.76	-0.33
AC	0.15	0.16	-0.28	0.90	-0.26
TA	-0.05	0.98	0.13	-0.05	-0.08
TP	0.22	0.40	0.80	-0.37	-0.01
Pr	0.52	-0.48	0.68	-0.10	-0.13
TF	0.28	0.14	0.93	-0.11	0.13
An	-0.10	0.78	0.57	-0.01	0.20
LD	-0.04	0.61	0.58	0.05	0.47
LYSPA	-0.13	0.85	-0.06	0.06	0.42
HPS	-0.11	0.45	0.75	0.22	0.36
ECS	-0.19	0.96	-0.05	-0.03	-0.21
BECS	-0.19	0.96	-0.05	-0.03	-0.21
JZS	0.40	-0.13	0.44	0.76	0.20
AWS	0.23	-0.09	0.17	-0.66	-0.30
KFS	-0.25	0.85	0.28	0.03	0.27
MSZS	-0.02	-0.01	0.22	-0.09	0.96
Pro	0.79	0.57	0.17	0.00	0.05
Arg	0.92	-0.17	0.29	0.01	-0.01
His	0.98	-0.02	0.09	0.05	-0.15
Lys	0.98	0.00	0.03	0.17	-0.03
Phe	0.97	-0.20	0.04	-0.04	-0.08
Tyr	0.91	-0.32	-0.08	0.18	-0.08
Leu	0.98	-0.07	0.09	0.08	-0.07
Ile	0.98	-0.06	0.04	0.06	-0.11
Met	0.96	0.05	0.24	0.06	0.00
Val	0.98	-0.09	0.05	0.12	0.00
Cys	0.79	-0.40	0.15	0.23	0.12
Ala	0.76	-0.42	0.01	-0.39	0.14
Gly	0.99	-0.07	0.06	0.03	0.00
Glu	0.87	-0.04	0.49	0.02	0.00
Ser	0.96	-0.21	0.07	-0.05	0.09
Thr	0.99	-0.15	0.04	0.05	-0.05
Asp	0.55	-0.35	0.63	0.41	-0.08
Ev	15.08	6.98	4.53	3.09	2.09
CR(%)	45.70	21.15	13.72	9.36	6.33
CCR(%)	45.70	66.85	80.57	89.93	96.26

指标 Index	主成分Principal component
指标 Index	1	2	3	4	5
MC	0.38	-0.23	0.11	0.76	-0.33
AC	0.15	0.16	-0.28	0.90	-0.26
TA	-0.05	0.98	0.13	-0.05	-0.08
TP	0.22	0.40	0.80	-0.37	-0.01
Pr	0.52	-0.48	0.68	-0.10	-0.13
TF	0.28	0.14	0.93	-0.11	0.13
An	-0.10	0.78	0.57	-0.01	0.20
LD	-0.04	0.61	0.58	0.05	0.47
LYSPA	-0.13	0.85	-0.06	0.06	0.42
HPS	-0.11	0.45	0.75	0.22	0.36
ECS	-0.19	0.96	-0.05	-0.03	-0.21
BECS	-0.19	0.96	-0.05	-0.03	-0.21
JZS	0.40	-0.13	0.44	0.76	0.20
AWS	0.23	-0.09	0.17	-0.66	-0.30
KFS	-0.25	0.85	0.28	0.03	0.27
MSZS	-0.02	-0.01	0.22	-0.09	0.96
Pro	0.79	0.57	0.17	0.00	0.05
Arg	0.92	-0.17	0.29	0.01	-0.01
His	0.98	-0.02	0.09	0.05	-0.15
Lys	0.98	0.00	0.03	0.17	-0.03
Phe	0.97	-0.20	0.04	-0.04	-0.08
Tyr	0.91	-0.32	-0.08	0.18	-0.08
Leu	0.98	-0.07	0.09	0.08	-0.07
Ile	0.98	-0.06	0.04	0.06	-0.11
Met	0.96	0.05	0.24	0.06	0.00
Val	0.98	-0.09	0.05	0.12	0.00
Cys	0.79	-0.40	0.15	0.23	0.12
Ala	0.76	-0.42	0.01	-0.39	0.14
Gly	0.99	-0.07	0.06	0.03	0.00
Glu	0.87	-0.04	0.49	0.02	0.00
Ser	0.96	-0.21	0.07	-0.05	0.09
Thr	0.99	-0.15	0.04	0.05	-0.05
Asp	0.55	-0.35	0.63	0.41	-0.08
Ev	15.08	6.98	4.53	3.09	2.09
CR(%)	45.70	21.15	13.72	9.36	6.33
CCR(%)	45.70	66.85	80.57	89.93	96.26

性状 Character	主成分Principal component
性状 Character	1	2	3	4	5
MC	-0.019	-0.024	0.074	0.240	-0.167
AC	0.005	0.056	-0.062	0.289	-0.092
TA	0.026	0.162	-0.005	-0.019	-0.092
TPh	-0.013	0.031	0.208	-0.125	-0.129
TPr	-0.026	-0.099	0.220	-0.043	-0.137
TF	-0.029	-0.023	0.242	-0.035	-0.056
An	-0.010	0.091	0.109	0.006	0.006
LD	-0.002	0.056	0.078	0.030	0.170
LYSPA	0.045	0.134	-0.121	0.027	0.220
HPS	-0.037	0.017	0.164	0.087	0.086
ECS	0.018	0.165	-0.028	-0.011	-0.146
BECS	0.018	0.165	-0.028	-0.011	-0.146
JZS	-0.014	-0.038	0.093	0.250	0.082
AWS	0.010	-0.007	0.079	-0.231	-0.195
KFS	0.004	0.112	0.015	0.021	0.084
MSZS	0.025	-0.041	-0.067	-0.013	0.511
Pro	0.086	0.119	-0.046	-0.022	0.022
Arg	0.055	-0.008	0.035	-0.020	-0.005
His	0.074	0.036	-0.022	-0.014	-0.053
Lys	0.082	0.040	-0.058	0.029	0.025
Phe	0.075	0.007	-0.038	-0.040	-0.004
Tyr	0.068	-0.010	-0.060	0.035	0.018
Leu	0.075	0.026	-0.031	-0.001	-0.009
Ile	0.078	0.032	-0.042	-0.009	-0.023
Met	0.070	0.034	0.001	-0.006	0.006
Val	0.079	0.022	-0.050	0.013	0.038
Cys	0.044	-0.048	-0.004	0.058	0.094
Ala	0.068	-0.043	-0.053	-0.148	0.116
Gly	0.083	0.027	-0.051	-0.018	0.036
Glu	0.041	0.000	0.090	-0.013	-0.030
Ser	0.080	-0.002	-0.050	-0.042	0.088
Thr	0.078	0.015	-0.045	-0.011	0.012
Asp	-0.026	-0.074	0.190	0.128	-0.094

不同品种桑葚营养品质分析及综合评价

Analysis and Comprehensive Evaluation of Nutritional Quality of Different Mulberry Varieties

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参考文献 38

相关文章 15

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Metrics

品种 Variety	F₁	F₂	F₃	F₄	F₅	D_综	排序 Sorting
药桑 Medicinal mulberry	-0.46	2.37	-0.11	-0.07	-0.52	0.24	4
黑桑 Black mulberry	1.56	-0.06	-0.85	1.59	-0.14	0.75	1
粉桑 Pink mulberry	-1.50	-0.70	-0.57	-0.14	-0.44	-0.99	8
仟格俪桑 Qiange Lisang	-0.09	-0.19	-1.01	-0.53	1.23	-0.20	6
白桑 White mulberry	-0.42	-0.63	-0.77	-0.06	-0.15	-0.46	7
山西黑桑 Shanxi black mulberry	-0.42	-0.60	1.46	0.91	-1.02	-0.10	5
台湾黑桑 Taiwan black mulberry	0.00	0.11	1.40	0.13	1.82	0.36	3
黑珍珠 Black pearl	1.33	-0.30	0.46	-1.82	-0.79	0.40	2

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