Components determination and nutritional evaluation of amino acids of mulberry fruit varieties in Shandong

Amino acid composition was determined in 13 mulberry varieties. The differences of amino acids among them were compared and amino acid evaluation index ( AAS, CS, RAA, RC and SRC) was adopted to make comprehensive nutritional evaluation.The results showed that total amino acid of Bingtangshen was higher than the other 12 mulberry varieties.The valine and leucine of mulberry fruits were conformed to WHO/FAO amino acid model. The essential amino acids of Hanguodabaizhenzhu, except methionine + cystine and lysine, were all in accordance with the requirement of WHO/FAO amino acid model.Methionine was the first limiting amino acid, lysine was the second limiting amino acid in mulberry fruit by amino acid scores.Bingtangshen and Hanguodabaizhenzhu should be concerned based on amino acid nutrition. The conclusion of this paper provided relevant reference for the deep development of edible mulberry.