Comprehensive Evaluation of Quality Characteristics and Processing Suitability of Different Varieties of Large-fruited Sea Buckthorn Juice from Xinjiang Using Multivariate Analysis Method

This study assessed the quality characteristics juice and processing suitability of six varieties of large-fruited sea buckthorn juice from Xinjiang using gas chromatography-ion mobility spectroscopy (GC-IMS) and multivariate physicochemical analysis combined with correlation and principal component analysis. The varieties included five large-fruited sea buckthorn types, namely SQH, ZYH, GR, WCF, and XY, along with one mixed-fruited variety (HG). The results indicated that ZYH exhibited the highest b* and c, as well as contents for total phenols (0.9 mg/mL), vitamin E (63.14 μg/g), vitamin C (69.61 mg/100 g), DPPH (97.13%), ABTS+ free radical scavenging capabilities (61.99%) , and FRAP antioxidant capacity (0.85 μmol Trolox/mL). XY sea buckthorn juice showed the highest juice yield (56.43%) and total flavonoid content (8.55 mg/mL). Correlation analysis revealed a significant positive correlation (P