刘祥祥1，张秋荣1，李向阳1，曹风2，石均1*
（1 北京牵手果蔬饮品股份有限公司，北京101301；2 南京农业大学食品科技学院，江苏南京210095）
摘要：以某公司的两款复合果蔬汁（黄色系列和紫色系列）为研究对象，开展其物化特性及营养功能特性的综合评价研究（包括等级分值分析感官评价、pH自动调节滴定仪测定可滴定酸、比色计测定色泽、粘度计测定粘度以及紫外分光光度法测定浊度、悬浮稳定性、总酚含量、维生素C含量、抗氧化性能力、总类胡萝卜素含量及其生物有效性）。结果表明，黄色系列复合果蔬汁颜色鲜艳明亮（L*=47.91），口感清爽，体系均匀，粘度较高（1.95mPa/s），富含总类胡萝卜素（15.1μg/mL）以及有较高的总类胡萝卜素生物有效性（3.15%）；紫色系列复合果蔬汁色泽均一，色泽稍暗（L*=13.62），酸甜适中，口感顺滑，其具有较高的悬浮稳定性（484.65NTU）、总酚含量（0.461mg/g）、维生素C 含量（0.193mg/100g）以及抗氧化性能（DPPH 自由基清除率（1.033μmol TE/g）、ABTS 自由基清除率（2.918μmol TE/g）。结论：两款复合果蔬汁均有较高的营养品质，可为不同需求类型的消费者提供极佳的营养功能，市场前景十分乐观。
关键词：果蔬汁；物化特性；营养特性；抗氧化性；类胡萝卜素
Study on Physicochemical and Nutritional Characteristics of Compound Fruit and Vegetable Juice
LIU Xiang-xiang1，ZHANG Qiu-rong1，LI Xiang-yang1，CAO Feng2，SHI Jun1*
（1 Beijing Qianshou Fruit Beverage Co.，Ltd.，Beijing 101301，China；
2 College of Food Science and Technology，Nanjing Agricultural University，Nanjing 210095，China）
Abstract: Taking the two compound fruit and vegetable juices （Yellow and Purple series） of a company as theresearch object to carry out comprehensive evaluation research on their physicochemical and nutritional characteristics（including grade score analysed sensory evaluation，the automatic pH adjustment titrator measured titratable acid，thecolorimeter measured color，the viscometer measured viscosity，the ultraviolet spectrophotometry measured turbidity，suspension stability，total phenol content，vitamin C content，antioxidant activity，total carotenoid content and itsbioavailability）.The results showed that the Yellow series had bright color（L*=47.91），fresh taste，uniform system，higher viscosity（1.95mPa/s），rich in total carotenoids（15.1μg/mL） and higher bioavailability of total carotenoids（3.15%）. The Purple series had uniform color，slightly dark color（L*=13.62），moderate sweet and sour，smoothtaste. The Purple series had higher suspension stability（484.65NTU），total phenol content（0.461mg/g），vitamin Ccontent（0.193mg/100g）and antioxidant properties（DPPH free radical scavenging rate（1.033μmol TE/g），ABTS freeradical scavenging rate（2.918μmol TE/g）. The above results revealed that both of the two compound fruit andvegetable juices had high nutritional quality and could provide excellent nutritional functions for consumers withdifferent demands. The market prospect is very optimistic.
Key words: fruit and vegetable juice；physicochemical characteristics；nutritional characteristics；antioxidantactivity；carotenoids
中图分类号：TS255.36 文献标志码：A 文章编号：1007-7871（2021）02-0021-06