| 桑椹成熟期间主要化学成分的变化规律 |
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| 引用本文： | 梁艳英,王 华,任玉巧.桑椹成熟期间主要化学成分的变化规律[J].西北农林科技大学学报(社会科学版),2006,34(4):48-50. |
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| 作者姓名： | 梁艳英 王 华 任玉巧 |
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| 作者单位： | 1. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100
2. 西北农林科技大学葡萄酒学院,陕西,杨凌,712100;西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 基金项目： | 科技部科技成果重点推广计划 |
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| 摘 要： | 研究了早熟品种“大十”和晚熟品种“红果2号”2个常用果桑品种,在果实成熟期间桑果中化学成分的变化规律。结果表明,随着桑果成熟度的增加,2个品种果实的单果重、出汁率及可溶性固形物、总糖、总酚物质和单宁含量均逐渐增加,而酸度逐渐降低;桑果的蛋白质含量则出现2个高峰,分别在果实红色期和紫黑色期。2个品种间各主要化学成分含量存在差异,“大十”品种的单果重、出汁率及可溶性固形物和总糖含量均高于“红果2号”,而滴定酸含量低于“红果2号”,并且“大十”的上述理化指标变化速度较快;2个品种的单宁和蛋白质含量变化趋势基本一致,但“大十”的单宁含量较高,而“红果2号”的蛋白质含量较高。
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| 关 键 词： | 桑椹 成熟期 理化指标 |
| 文章编号： | 1671-9387(2006)04-0048-03 |
| 收稿时间： | 2005-08-22 |
| 修稿时间： | 2005年8月22日 |
Chief chemical prosperities of mulberry fruit during its ripe period |
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| LIANG Yan-ying,WANG Hua,REN Yu-qiao.Chief chemical prosperities of mulberry fruit during its ripe period[J].Journal of Northwest Sci-Tech Univ of Agr and,2006,34(4):48-50. |
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| Authors: | LIANG Yan-ying WANG Hua REN Yu-qiao |
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| Institution: | a(a College of Enology,b College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100,China) |
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| Abstract: | The changes of the chemical compositions during fruits mature period of two mulberry varieties,the early "Dashi" and late-maturing varieties "Hongguo 2",commonly used for experiments materials were studied.During the ripe period of mulberry fruits,along with the increase of the pigment,average weight,juice extraction,soluble solid-state material and sugar are increasing continuously while the content of acid is decreasing.The polyphenol and tannin of the fruit are also increasing,and the protein has two pinnacles respectively in the red and atropurpureus period.Moreover,between the two varieties,there exist differences in the chemical compositions of the content,the average weight,juice extraction,soluble solid-state material and sugar content of "Dashi" species were higher than those of the "Hongguo 2",but the acid content was lower than that of the "Hongguo 2".And the trend of these changes is faster.On the trend of changes in the tannin and protein content,the two species are basically identical,but the tannin content of "Dashi" is higher,while the protein contnet of "Hongguo 2" is higher. |
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| Keywords: | mulberry ripe period physicochemical property |
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