黑果腺肋花楸果汁产品品质分析与综合评价体系的建立

该研究以现有较高销量14款市售黑果腺肋花楸果汁类产品为试材，通过测定产品的色度、理化、酚类物质含量及抗氧化能力等共18项品质指标，采用主成分分析法，建立黑果腺肋花楸果汁产品品质分析与综合评价体系，并使用该体系对市售黑果腺肋花楸果汁产品进行评价。主成分分析结果显示：前4个主成分方差累计贡献率达到91.88，h°（0.56）、总酸（0.90）、糖酸比（0.54）、悬浮稳定性（0.48）、黄酮（0.82）、缩合单宁（0.82）、FRAP（0.57）、DPPH（0.70）在前四个主成分中载荷权数较大，是黑果腺肋花楸果汁类产品的特征评价指标。总体而言，浓缩口服液及100%果汁产品综合品质较优；ZH系列果汁饮料在其产品类别中综合品质较优。该研究通过建立黑果腺肋花楸果汁类食品品质分析与综合评价体系，为黑果腺肋花楸果汁类食品的开发利用提供数据基础与理论支撑，对于黑果腺肋花楸产业的健康发展具有重要意义。

Establishment and Application of A Product Quality Analysis and Comprehensive Evaluation System for Aronia melanocarpa Juices

In this study, 14 kinds of commercially available Aronia melanocarpa juice products with a relatively high sales volume were used as the experimental materials, a product quality analysis and comprehensive evaluation system for Aronia melanocarpa juices was established through analyzing 18 quality indexes (including color, physicochemical properties, phenolic content and antioxidant capacity) along with principal component analysis(PCA). This system was used to evaluate commercially available Aronia melanocarpa juice products. The results of PCA showed that the cumulative contribution rate of the first four principal component variances reached 91.88. The h° (0.56), total acid (0.90), sugar-acid ratio (0.54:1), suspension stability (0.48), flavonoids (0.82), condensed tannin (0.82), FRAP (0.57), and DPPH (0.70) had higher load weights among the first four principal components, which were characteristic evaluation indexes of Aronia melanocarpa juices. In general, the concentrated oral liquid and 100% fruit juice products had a higher comprehensive quality, and ZH fruit juices had the best overall quality in its product category. Through establishing a product quality analysis and comprehensive evaluation system for Aronia melanocarpa juices, this study provides a database and theoretical support for the development and utilization of Aronia melanocarpa juice products, which is of great significance for the healthy development of the Aronia melanocarpa industry.