不同颜色穗醋栗果汁主要品质综合评价OA

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.