Comprehensive evaluation and correlative study of nutritional quality of 30 varieties of mulberry leaves
HUANG Jinzhi1,2,3, YU Yanfang1,2,3*, HU Guiping1,2,3, SHI Xuping1,2,3, DU Xianming1,2,3, WANG Junwen1,2,3, DENG Zhenhua1,2,3, ZENG Pingfang1,2,3
1(Jiangxi Sericulture and Tea Research Institute, Nanchang 330202, China); 2(Economic Crops Research Institute of Jiangxi Province, Nanchang 330202, China); 3(Jiangxi Provincial Research Center for Sericultural Engineering and Technology, Nanchang 330202, China)
Abstract: In order to select suitable mulberry varieties as medicine and food materials, the nutritional and active components extracted from 30 kinds of mulberry leaves and analyzed by HPLC, etc. The results showed that components from 30 kinds of mulberry leaves were different. The polyphenol content varied from 15.98 mg/g to 150.30 mg/g. The flavone content varied from 9.60 mg/g to 40.17 mg/g. The polysaccharide content varied from 139.21 mg/g to 317.64 mg/g. The protein content varied from 15.94 g/100 g to 22.73 g/100 g. The 1-deoxynojirimycin content varied from 5.90 mg/g to 24.58 mg/g. The content of chlorogenic acid, rutin, isoquercetin, quercetin-3-O-malonyl-glucoside, astragalin and kaempferol-3-O-malonyl-glucoside were 1.03-1.46 mg/g, 0.12-1.31 mg/g, 0.15-1.35 mg/g, 0.17-1.59 mg/g, 0.44-0.86 mg/g, 0.43-1.25 mg/g, respectively. There was a certain correlation between the different components. Using evaluating and analyzing, six dominant mulberry germplasm resources were screened out, which were Jianshou mulberry, Vietnam mulberry, Jiading 204, Quanfeng 2, lotus species and Xiushui Qingpi mulberry. Therefore, different varieties of mulberry leaves can be harvested according to the purpose of the product so that the utilization effect of functional components extracted from mulberry leaves is the best.
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