食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 246 - 256

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043866

研究报告

不同葡萄品种制汁适宜性及综合评价分析

  • 罗鑫 ,
  • 木开达斯·阿布都吾甫尔 ,
  • 段继华 ,
  • 冯作山 ,
  • 白羽嘉 ,
  • 黄冬兰 ,
  • 艾合麦提·艾萨
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  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆果品采后科学与技术重点实验室,新疆 乌鲁木齐,830052)
    3(新疆丝凯食品研发中心(有限公司),新疆 昌吉,831100)
    4(新疆维吾尔自治区农业科学院 农产品加工研究所,新疆 乌鲁木齐,830091)
第一作者:硕士研究生(冯作山教授和白羽嘉副教授为共同通信作者,E-mail:fengzuoshan@126.com;saintbyj@126.com)

收稿日期: 2025-07-10

  修回日期: 2025-09-12

  网络出版日期: 2026-05-07

基金资助

自治区天山英才-新疆特色果蔬绿色、低碳加工技术体系创新团队(2023TSYCTD0005)

收起

Juice suitability and comprehensive evaluation analysis of different grape varieties

  • LUO Xin ,
  • MUKAIDASI Abuduwupuer ,
  • DUAN Jihua ,
  • FENG Zuoshan ,
  • BAI Yujia ,
  • HUANG Donglan ,
  • AIHEMAITI Aisa
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Xinjiang Key Laboratory of Postharvest Science and Technology for Fruit Products, Urumqi 830052, China)
    3(Xinjiang Sikai Food R&D Center Co.Ltd., Changji 831100, China)
    4(Agricultural Products and Processing Research Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China)

Received date: 2025-07-10

  Revised date: 2025-09-12

  Online published: 2026-05-07

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摘要

为探究不同葡萄品种加工制汁的适宜性,为葡萄汁加工产业发展提供参考,该文对新疆主栽的8个葡萄品种进行制汁,对其理化指标、活性成分、抗氧化能力等方面进行分析,采用相关性分析、主成分分析、聚类分析、“合理-满意度”多维价值理论分析建立葡萄品种制汁适宜性评价方法。结果表明,不同葡萄品种的果汁在22项品质指标存在显著差异(P<0.05)。其中总花色苷、总黄酮和总酚含量呈现出高度的品种间变异性,变异系数分别为46.25%、36.62%、29.39%,而出汁率、pH值的品种间差异相对较小,变异系数分别为2.06%,6.08%。经主成分分析提取了4个主成分,累积方差贡献率达92.25%,结合聚类分析,将品质指标简化为出汁率、糖酸比、可溶性糖、总花色苷、酒石酸、总酚含量6个代表性指标,利用“合理-满意度”多维价值理论建立了葡萄汁评价模型,综合排名依次为‘烟73’、‘马瑟兰’、‘赤霞珠’、‘紫大夫’、‘小味儿多’、‘西拉’、‘丹菲特’、‘马尔贝克’,结果与感官评价结果呈高度正相关。该研究可为新疆地区葡萄果汁的加工提供理论参考。

关键词： 葡萄; 制汁; 品质评价; 主成分分析; 聚类分析

本文引用格式

罗鑫 , 木开达斯·阿布都吾甫尔 , 段继华 , 冯作山 , 白羽嘉 , 黄冬兰 , 艾合麦提·艾萨 . 不同葡萄品种制汁适宜性及综合评价分析[J]. 食品与发酵工业, 2026 , 52(8) : 246 -256 . DOI: 10.13995/j.cnki.11-1802/ts.043866

Abstract

The Juice processing suitability of eight major Xinjiang grape varieties was investigated to provide a reference for industry development.Physicochemical properties, bioactive components, and antioxidant capacities of the juices were analyzed.An evaluation method was established using correlation analysis, principal component analysis, hierarchical cluster analysis, and rational-satisfaction multidimensional value theory.Significant differences (P<0.05) occurred among juices for 22 quality indicators.Total anthocyanin, total flavonoid, and total phenol contents showed high inter-varietal variability (CV=46.25%, 36.62%, 29.39%, respectively).Juice yield and pH exhibited lower variability (CV=2.06%, 6.08%).principal component analysis extracted four principal components, accounting for 92.25% of cumulative variance.hierarchical cluster analysis and principal component analysis simplified quality indicators to six representative parameters, including juice yield, sugar-to-acid ratio, soluble sugar, total anthocyanin, tartaric acid, and total phenol content.A grape juice evaluation model based on rational-satisfaction theory yielded the comprehensive ranking as ‘Yan 73’ > ‘Marselan’ > ‘Cabernet Sauvignon’ > ‘Purple Doctor’>‘Petit Verdot’ > ‘Syrah’ > ‘Dornfelder’ > ‘Malbec’.This ranking was highly correlated with sensory evaluation results.This study provides a theoretical reference for grape juice processing in Xinjiang.

Key words： grape; juice; quality evaluation; principal component analysis; cluster analysis

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