不同品种桑葚果的风味成分分析

Analysis of Flavor Components of Different Mulberry Cultivars

摘要:

本文比较了六个品种桑葚的基本理化性质和风味成分。通过对桑葚的水分、灰分、总酸、可溶性固形物、pH值和有机元素C、H、N元素的测定，获得其理化性质；并用高效液相色谱（HPLC）测定桑葚中有机酸含量，用固相微萃取技术（SPME）结合气相色谱-质谱联用（GC-MS）检测桑葚的挥发性香气成分。结果表明：六种桑葚理化性质具有一定的差异，水分含量为66.65%~84.83%，灰分0.63%~1.21%，pH 4.31~6.06，总酸0.037%~0.062%，可溶性固形物8.7~18.2 °Brix；各种桑葚中有机酸的组成和含量存在明显的差异，白桑葚、紫桑葚、黑珍珠、大十和283桑葚都是酒石酸含量最高，而32109桑葚不含酒石酸，以柠檬酸含量最高；六种桑葚共鉴定出99种挥发性成分，主要包括醇类、酯类、醛类、酮、烯烃、酸和烷烃等，各种桑葚所含挥发性成分种类和含量均有较大差异。依据上述结果，大十酸度高，水分含量高，适合加工；白桑葚味甜，可溶性固形物含量高，黑珍珠、283桑葚酸甜适中，香气浓郁，适合鲜食；32109桑葚可溶性固形物含量低，酸度适中，香气充足，更适宜深加工；紫桑葚可溶性固形物含量较高，酸度适宜，可以酿酒。

Abstract:

The physicochemical characteristics and flavor components of different mulberry varieties were investigated. The moisture, ash content, total acid, soluble solids, pH and the contents of C, H and N were determined. Organic acids in different mulberry varieties were analyzed by HPLC. Volatile aroma constituents were detected by SPME and GC-MS. The results indicated that the physicochemical characteristics of different mulberry varieties were significantly different. The contents of moisture, ash, total acid, soluble solids and pH were 66.65%~84.83%, 0.63%~1.21%, 0.037%~0.062%, 8.7~18.2 °Brix and 4.31~6.06, respectively. The constituents and contents of organic acids with different mulberry varieties were different obviously. The content of tartaric acid was highest with white mulberry, purple mulberry, black pearl, Dashi and mulberry 283. While tartaric acid wasn't detected and the content of citric acid was highest in mulberry 32109. Ninety-nine volatile aroma components containing alcohols, esters, aldehydes, ketones, alkenes, acids and alkanes were identified from six mulberry cultivars. According to the above analyses, Dashi was suitable for processing for its high acidity and high moisture content. White mulberry was sweet and had high ratio of total soluble solids, black pearl and mulberry 283 had rich aroma constituents, moderate sour and sweet taste, which were suitable for fresh-eating. Mulberry 32109 had low ratio of total soluble solids, moderate acidity and enough aroma, and was more suitable for further processing. Purple mulberry could be used for making wine, for its high ratio of total soluble solids and proper acidity.