橙汁的果汁含量测定及与其6种特征指标相关性的比较

Determination of juice content in orange juices and comparison of correlation between the six characteristic mark compositions and juice content tested

测定了19个橙汁样品的果汁含量,并比较了GB/T16771-1997《橙、柑、桔汁及其饮料中果汁含量的测定》中所规定的6个特征指标(钾、总磷、氨基酸态氮、L-脯氨酸、D-异柠檬酸、总黄酮)含量与果汁含量的相关性。结果表明,6个特征指标的含量和果汁含量都具有不同程度的相关性,其中钾含量与果汁含量相关性最大,相关系数达0.6873;氨基酸态氮含量与果汁含量相关性最小,相关系数为0.3768,但均未达到显著相关水平。

The juice content of nineteen orange juice samples was determined, correlation between the six characteristic mark compositions（ K, P, amino acid N, L- proline, D- isocitric, flavonoids） tested and juice content according to the national standard ＂ GB/T 16771-1997 Determination of juice content in orange and mandarin juice and their drinks＂ was compared.The results showed that there were correlation in different degree between the six characteristic mark composition tested and juice content, K and juice content in the samples had the maximum correlation with a coefficient 0.6873, and amino acid N and juice content in the samples had the minimum correlation with a coefficient 0.3768,but all of them had not reached at significant level.