Mulberry Fruits(桑葚果)研究综述
Mulberry Fruits 桑葚果 - A novel polysaccharide (MFP4P) was isolated from mulberry fruits (Morus alba L. [1] To reveal the geographic variation pattern of polysaccharide content in the mulberry fruits and its antioxidant and hypoglycemic activities, the fruit samples were collected and analyzed from seven geographic locations throughout the distribution areas in China. [2] Therefore, the aim of this study was to investigate the effect of a green extraction solvent (cyclodextrin) on the recovery of anthocyanin from mulberry fruits, as well as the thermal stability of anthocyanin. [3] The data obtained support the high biological qualities of mulberry fruits and their diffusion in human nutrition. [4] Treatment of mulberries with increasing concentrations of NA could significantly inhibit the growth of fungal pathogens in mulberry fruits and improve their quality. [5]从桑果 (Morus alba L. [1] 为了揭示桑葚多糖含量的地理变异模式及其抗氧化和降血糖活性，我们从中国分布区的七个地理位置采集并分析了桑葚样品。 [2] 因此，本研究的目的是研究绿色提取溶剂（环糊精）对桑椹中花青素回收率以及花青素热稳定性的影响。 [3] 获得的数据支持桑果的高生物品质及其在人类营养中的扩散。 [4] 增加NA浓度处理桑葚可显着抑制桑葚中真菌病原菌的生长，提高桑葚品质。 [5]