基于多元分析法综合评价新疆不同品种大果沙棘汁品质特性及加工适宜性  

Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method

作　　者：韩蓉 马燕[2,3] 敖羽 张婷 孟新涛[2,3] 许铭强 潘俨[2,3] HAN Rong;MA Yan;AO Yu;ZHANG Ting;MENG Xintao;XU Mingqiang;PAN Yan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Institute of Storage and Processing of Agricultural Products,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China;Research Center of Main Agricultural Products Processing Engineering in Xinjiang,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农产品贮藏加工研究所,新疆乌鲁木齐830091 [3]新疆主要农副产品精深加工工程技术研究中心,新疆乌鲁木齐830091

出　　处：《食品工业科技》2025年第3期322-332,共11页Science and Technology of Food Industry

基　　金：自治区重点研发任务专项(2022B0200-2);自治区公益性科研院所基本科研业务费专项(KY2022015)。

摘　　要：本研究以‘深秋红’‘状元黄’‘巨人’‘无刺丰’和‘向阳’5种新疆大果沙棘汁和1种新疆混果沙棘汁为研究对象,采用采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectroscopy,GC-IMS)技术和理化分析结合相关性和主成分等多元分析法对不同大果沙棘制汁的品质特性及适宜性进行综合评价。结果表明,‘状元黄’沙棘汁的b^(*)、c、总酚(0.9 mg/mL)、维生素E(63.14μg/g)和维生素C(69.61 mg/100 g)及DPPH(97.13%)、ABTS+自由基清除能力(61.99%)、FRAP抗氧化能力(0.85μmol Trolox/mL)最高;‘向阳’沙棘汁的出汁率(56.43%)和总黄酮含量(8.55 mg/mL)最高。经相关性分析得到维生素C与总酚、总黄酮和FRAP呈极显著正相关(P<0.01)。共鉴定出58种挥发性成分,其中‘深秋红’沙棘汁的挥发性成分的总峰强度最高,混果沙棘汁次之。结合主成分分析明确色泽(L^(*)、b^(*)、c、h)、总酚、总黄酮、维生素C、褐变度、ABTS+和FRAP等是影响沙棘果汁品质的关键指标,‘状元黄’综合评价得分最高为2.12分,可作为最适宜制汁的加工品种。该研究为大果沙棘制汁加工专用品种的筛选提供了重要参考依据。This study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy(GC-IMS)and multivariate physicochemical analysis combined with correlation and principal component analysis.The varieties included five largefruited sea buckthorn types,namely SQH,ZYH,GR,WCF,and XY,along with one mixed-fruited variety(HG).The results indicated that ZYH exhibited the highest b^(*)and c,as well as contents for total phenols(0.9 mg/mL),vitamin E(63.14μg/g),vitamin C(69.61 mg/100 g),DPPH(97.13%),ABTS+free radical scavenging capabilities(61.99%),and FRAP antioxidant capacity(0.85μmol Trolox/mL).XY sea buckthorn juice showed the highest juice yield(56.43%)and total flavonoid content(8.55 mg/mL).Correlation analysis revealed a significant positive correlation(P<0.01)between vitamin C and total phenols,total flavonoids,and FRAP.A total of 58 volatile components,with basilene determined as the predominant volatile component in SQH sea buckthorn juice.Furthermore,SQH exhibited the highest total peak intensity among the varieties tested,while HG sea buckthorn juice ranked second in peak intensity.Principal component analysis,combined with assessments of coloration(L^(*),b^(*),c,h),total phenols,total flavonoids,vitamin C,browning degree,ABTS+,and FRAP were determined to be key indexes affecting the quality of sea buckthorn juice.ZYH received the highest comprehensive evaluation score of 2.12 grade,suggesting its suitability for juice production.Overall,this study serves as an important reference for the selection of sea buckthorn varieties optimized for the production of large-fruited sea buckthorn juice.

关 键 词：新疆大果沙棘 品质评价 挥发性成分 主成分分析 加工适宜性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]