黑果花楸人参饮料工艺优化及挥发性成分分析

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中图分类号：TS255.44 文献标志码：A 文章编号：1671-4652（2025）03-0113-10

ABSTRACT： In this study，an Aronia melanocarpa ginseng beverage was produced using A . melanocarpa and ginseng as the main raw materials. Fuzzy comprehensive evaluation was used to calculate the sensory score of A . melanocarpa ginseng beverage and single factor and orthogonal experiments were employed tooptimize the technological parameters of A ： melanocarpa ginseng beverage. Solid phase microextraction-gas chromatography-mass spectrometry （SPME/GC-MS） was employed to determine the volatile compounds of A.melanocarpa ginseng beverage samples.The results showed that the sensory score of the juice was the highest after adding 10% ginseng water extract， 0.2% citric acid， 25% A. melanocarpa and 6% white granulated sugar. The sensory score of the drink prepared under these conditions was 86.74. The color was purpleand bright，and the taste Was sweet and sour，comfortable and harmonious.It alsohad the typicalflavor of ginseng in the drink. Through SPME/GC-MS detection，a total of 35volatilecompounds were obtained，with a total amount of 1931.47μg⋅L-1 . The content of alchols and esters was the highest，accounting for over 60% of the volatile components.Additionally，the uniqueflavor components resulting from human involvement in the ginseng beverage were also detected，which could enrich the flavorof the ginseng beverage toa certain extent.This experiment canprovide fundamental data support for the deep processing technology of A.melanocarpa and ginseng.

KEY WORDS： Aronia melanocarpa ； ginseng； drink； SPME/GC-MS technology； process optimization黑果花楸（Aroniamelanocarpa），又称野樱莓、不老莓，属蔷薇科腺肋花楸属[1]，果实为黑紫色，果汁呈暗红色或紫红色[2-3]，富含多种营养物质，如黄酮类物质、花青素、挥发油、维生素等[4-5]，具有超强的抗氧化作用，对高血压、心脏病等心脑血管疾病有良好的治疗效果[6]，并于2018年列入我国新食品原料。（剩余14711字）