食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 386 - 395

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043644

分析与检测

基于多元统计分析的山西不同产地沙棘制汁适宜性综合评价

  • 王媛媛 ,
  • 李甜 ,
  • 吕兆林 ,
  • 王征 ,
  • 李永海
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  • 1(山西工商学院 健康管理学院,山西 太原,030006)
    2(北京林业大学 生物科学与技术学院,北京,100083)
    3(新疆沙棘工程技术研究中心,新疆 阿勒泰,836700)
第一作者:硕士,讲师(通信作者,E-mail:yuanw82@163.com)

收稿日期: 2025-06-20

  修回日期: 2025-08-27

  网络出版日期: 2026-05-07

基金资助

山西工商学院案例研发校级重点团队项目(2024A1005);山西省高等学校一般性教学改革创新项目(J20231579);山西省高等学校科技创新项目(2022L644)

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Comprehensive evaluation of suitability of seabuckthorn juice production from different regions in Shanxi based on multivariate statistical analysis

  • WANG Yuanyuan ,
  • LI Tian ,
  • LYU Zhaolin ,
  • WANG Zheng ,
  • LI Yonghai
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  • 1(Institute of Health Management, Shanxi Technology and Business University, Taiyuan 030006, China)
    2(College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China)
    3(Xinjiang Research Center of Hipopophae Rhamnoides Engineering and Technology, Xinjiang Altay Grassland Station 836700, China)

Received date: 2025-06-20

  Revised date: 2025-08-27

  Online published: 2026-05-07

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摘要

该文对不同产地沙棘汁进行感官评价和理化指标、营养成分、生物活性的测定。运用差异性、相关性、主成分、聚类分析对山西5个产地的沙棘汁进行综合性评价,评估不同产地沙棘的制汁适宜性。岚县沙棘汁的感官综合得分最高,且与其他产地存在显著差异(P＜0.05)。不同产地沙棘汁的品质指标含量存在显著差异(P＜0.05),尤其是总花青素含量、ABTS阳离子自由基清除率、胰脂肪酶抑制率。相关性分析结果表明,DPPH自由基清除率与L*值、a*值、出汁率、α-葡萄糖苷酶抑制率及总糖、总黄酮、总氨基酸含量均呈极显著正相关(P＜0.01);与黏度呈极显著负相关(P＜0.01)。气象因子中,极端低温、日照时数等与总花青素、抗氧化活性等关键指标显著相关(P＜0.05)。主成分分析提取了4个主成分,累计贡献率达100%,综合得分从高到低依次为岚县沙棘汁、吕梁山沙棘汁、文水县沙棘汁、五台山沙棘汁、右玉县沙棘汁。该研究为沙棘制汁适宜性的产地筛选提供了重要的参考依据。

关键词： 沙棘汁; 品质差异; 相关性分析; 主成分分析; 制汁适宜性

本文引用格式

王媛媛 , 李甜 , 吕兆林 , 王征 , 李永海 . 基于多元统计分析的山西不同产地沙棘制汁适宜性综合评价[J]. 食品与发酵工业, 2026 , 52(8) : 386 -395 . DOI: 10.13995/j.cnki.11-1802/ts.043644

Abstract

Sensory evaluation and determination of physicochemical indicators, nutritional components, and bioactivity were performed on sea buckthorn juice from different producing areas.Using difference, correlation, principal component, and cluster analyses, a comprehensive evaluation was conducted on sea buckthorn juice from five producing areas in Shanxi to assess the suitability of sea buckthorn from different regions for juice production.The sensory comprehensive score of Lanxian sea buckthorn juice was the highest, showing significant differences (P<0.05) compared to juice from other producing areas.There were significant differences (P<0.05) in the content of quality indicators among sea buckthorn juices from different producing areas, particularly in total anthocyanin content, ABTS cationic radical scavenging rate, and pancreatic lipase inhibition rate.The correlation analysis results showed that the DPPH free radical scavenging rate was significantantly positively correlated with L* value, a* value, juice yield, α-glucosidase inhibition rate, as well as total sugar, total flavonoid, and total amino acid content (P<0.01), while displaying a highly significant negative correlation with viscosity (P<0.01).Among meteorological factors, extreme low temperatures, sunshine hours, and other key indicators such as total anthocyanins and antioxidant activity are significantly correlated (P<0.05).The principal component analysis extracted four principal components, with a cumulative contribution rate of 100%.The comprehensive scores were in order from high to low:Lanxian sea buckthorn juice, Lüliang Mountain sea buckthorn juice, Wenshui County sea buckthorn juice, Wutai Mountain sea buckthorn juice, and Youyu County sea buckthorn juice.This study provides a important reference for selecting suitable producing areas for sea buckthorn juice production.

Key words： sea buckthorn juice; quality differences; correlation analysis; principal component analysis; juice processing suitability

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