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本文以新疆药桑为材料，对果汁化学成份中的碳水化合物、维生素Ｃ、氨基酸含量进行了分析。结果表明，药桑果汁中的可溶性糖和维生素Ｃ含量很高，相当于对照白桑果汁含量的２倍。氨基酸的种类齐全，含量亦较丰富，尤其是人体必需氨基酸的含量较高．必需氨基酸与非必需氨基酸的比值是０．６５．符合世界粮农组织和卫生组织ＦＡＯ／ＷＨＯ提供的参考蛋白模式值，是珍贵的药物和营养制品资源。
In this paper, the content of carbohydrates, vitamin C, and amino acids in the chemical composition of fruit juice was analyzed using the medicinal mulberry from Xinjiang. The results showed that the content of soluble sugar and vitamin C in the medicinal mulberry juice was very high, which was equivalent to twice the content of the control white mulberry juice. The types of amino acids are complete, and their content is also relatively abundant, especially the high content of essential amino acids in the human body. The ratio of essential amino acids to non-essential amino acids is 0.65. Consistent with the reference protein model values provided by FAO and WHO FAO/WHO, it is a valuable resource for medicines and nutritional products.