扬州大学学报（农业与生命科学版）2026，Vol.47Issue(2)：75-84,10.DOI:10.16872/j.cnki.1671-4652.2026.02.008
不同颜色穗醋栗果汁主要品质综合评价
Comprehensive evaluation of main quality of different color chestnut juices
摘要
Abstract
The currant is rich in a variety of nutrients and health care substances.In order to compare the quality differences of black,red and white currant juice,the main quality indexes of currant juice were comprehensively evaluated by correlation analysis combined with principal component analysis.The results showed that the contents of total phe-nols,total sugar,soluble solids,total flavonoids and anthocyanins in black currant juice were the highest,the juice flavor was sour and sweet,and the fruit was suitable for fresh eating.The red currant juice had the highest pH,redness and color saturation,low sugar and low acid,and the fruit was suitable for processing beverages,jams and health food.The fruit juice of white currant had the highest titratable acid and brightness,and had strong antioxidant activity,the fruit was suitable for the development of functional food.There were correlations among the indexes of three kinds of currant juice,such as color difference L* and h°,total flavonoids and anthocyanins,malic acid and succinic acid,malic acid and acidity value.The 30 quality indicators could be simplified into 4 principal components,and the cumulative contribution rate was 94.554％.Anthocyanins,total flavonoids,sweet acid ratio,soluble sugar,DPPH·,ABTS+·and organic acids were the important indexes to evaluate the quality of currant.关键词
穗醋栗/果汁品质/相关性/主成分分析/综合评价Key words
currants/juice quality/correlation/principal component analysis/comprehensive evaluation分类
农业科技引用本文复制引用
张鹍,毛俊莹,陶猛,李桂伟,武新娟,宋鹏慧,王金玲,杨光..不同颜色穗醋栗果汁主要品质综合评价[J].扬州大学学报（农业与生命科学版）,2026,47(2):75-84,10.基金项目
国家重点研发计划项目(2022YFD1600500) （2022YFD1600500）
黑龙江省生态环境保护科研资助项目(HST2024TR004) （HST2024TR004）
黑龙江省农业科学院科技攻关项目(2021YYYF025) （2021YYYF025）
黑龙江省省属科研院所科研业务费项目(CZKYF2024-1-C014) （CZKYF2024-1-C014）
