Quality Evaluation of 4 Main Mulberry Leaf Varieties in Shaanxi

CUI Mengdi; WANG Jun; CHEN Dan; HUANG Aiyun; KANG Shufang; GUAN Dong; XU Huaide

doi:10.13386/j.issn1002-0306.2021050238

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 275-283. > DOI: 10.13386/j.issn1002-0306.2021050238

CUI Mengdi, WANG Jun, CHEN Dan, et al. Quality Evaluation of 4 Main Mulberry Leaf Varieties in Shaanxi[J]. Science and Technology of Food Industry, 2022, 43(3): 275−283. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050238.

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Quality Evaluation of 4 Main Mulberry Leaf Varieties in Shaanxi

College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

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Received Date: May 27, 2021
Available Online: December 07, 2021

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Abstract

Abstract

In order to improve the database of biochemical components of mulberry germplasm resources and screen the leaves of high-quality edible medicinal mulberry germplasm resources, this study used entropy weight-TOPSIS method to comprehensively evaluate the nutritional, functional and color quality of four main mulberry varieties (Shansang 305, Husang 197, 707 and Xiaoyesang) in Shaanxi Province. The correlation between the quality indexes of mulberry leaves of different varieties was also analyzed. The results showed that the content of ash, crude protein, total phenols, DNJ and other components were significantly different among different varieties of mulberry leaves (P<0.05). Shansang 305 had the highest content of astragaloside; Husang 197 had the highest water and ash contents, and its DPPH free radical scavenging ability, brightness value L^*, greenness value a^* were also the highest. The contents of crude protein, DNJ and total chlorophyll in 707 were the highest. The contents of essential amino acids, total amino acids, crude fat, total phenols, total flavonoids, chlorogenic acid, rutin, isoquercitrin, resveratrol as well as Fe³⁺ reducing ability, yellowness value b^* and color saturation C^* were the highest in Xiaoyesang. The correlation analysis results showed that there was also a certain correlation between the nutritional quality, functional quality, and color quality of different varieties of mulberry leaves, essential amino acids and total amino acids, total phenols, total flavonoids, chlorogenic acid, rutin, Isoquercitrin, Fe³⁺ reducing ability, a^*, b^*, C^* showed a significant positive correlation (P<0.05), and a significant negative correlation with DNJ and total chlorophyll content (P<0.05). After the comprehensive evaluation, Xiaoyesang was selected as a resource leaf of high-quality edible medicinal mulberry variety for development and utilization.
- mulberry leaf,
- variety,
- quality,
- correlation,
- entropy weight-TOPSIS

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