Organic acid composition of native black mulberry fruit

Koyuncu F

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Organic acid composition of native black mulberry fruit

机译：天然黑桑fruit果实的有机酸成分

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Using HPLC organic acids from the fruit of black mulberry (Morus nigra L. Moraceae) were quantified. Malic acid was predominant with a range of 35.4-198.5mg/g. Citric acid was the second in abundance, with a range of 5.5-23.4 mg/g. followed by tartaric, oxalic, and fumaric with an average of 4.16,0.62, and 0.019, respectively.

机译：使用HPLC，对黑桑（Morus nigra L. Moraceae）果实中的有机酸进行定量。苹果酸占主导地位，范围为35.4-198.5mg / g。柠檬酸含量第二高，为5.5-23.4 mg / g。其次是酒石酸，草酸和富马酸，平均分别为4.16、0.62和0.019。

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《Chemistry of Natural Compounds》 |2004年第4期|共3页
作者
Koyuncu F;
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正文语种 eng
中图分类化学;
关键词
black mulberry; Morus nigra L.; organic acids; JUICES; CHROMATOGRAPHY; CULTIVARS; SUGARS;

机译：黑桑;黑桑;有机酸;酒;色谱;栽培品种;糖;

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专利

1. Organic acid composition of native black mulberry fruit [J] . Koyuncu F Chemistry of Natural Compounds . 2004,第4期

机译：天然黑桑fruit果实的有机酸成分
2. Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (Morus nigra L.) Seed Oil [J] . Gecgel Umit, Velioglu Serap Durakli, Velioglu Hasan Murat . Journal of the American Oil Chemists' Society . 2011,第8期

机译：天然黑桑Seed种子油的一些理化性质和脂肪酸组成的研究
3. Fatty acid composition and meat quality traits of organically reared Korean native black pigs. [J] . Kim D. H., Seong P. N., Cho S. H., Livestock Science . 2009,第1a2期

机译：有机饲养的韩国本地黑猪的脂肪酸组成和肉品质性状。
4. FATTY ACID COMPOSITION AND MEAT QUALITY TRAITS BETWEEN ORGANICALLY AND CONVENTIONALLY REARED KOREAN BLACK PIGS [C] . Dong jinghua Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：有机和常规饲养的韩国黑猪之间的脂肪酸组成和肉品质性状
5. Fruit composition and biological activity of annonaceous acetogenins in stems of pawpaw Asimina triloba (L.) Dunal from seven native sites [D] . Trentham, William Robert 2001

机译：木瓜Asimina triloba（L.）Dunal来自七个本地地点的茎中的非丙酮生乙酸原的水果组成和生物学活性
6. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan [O] . Tahir Mahmood, Farooq Anwar, Mateen Abbas, 1996

机译：巴基斯坦精选小果实不同成熟阶段糖和有机酸的组成变化
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Organic acid composition of native black mulberry fruit

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