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

This study assessed the quality characteristics juice and processing suitability of six varieties of 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 Shenqunrong, Zhangyuanhuang, Giant, Wucifeng, and Xiangyang, along with one mixed-fruited variety. The results indicated that Zhangyuanhuang 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). Xiangyang 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<0.01) between vitamin C and total phenols, total flavonoids, and FRAP. A total of 58 volatile components, with basilene determined as the predominant volatile component in Shenqunrong sea buckthorn juice. Furthermore, Shenqunrong exhibited the highest total peak intensity among the varieties tested, while mixed fruit sea buckthorn juice ranked second in peak intensity. Principal component analysis, combined with assessments of coloration (L^*, a^*, b^*, c, h ), total phenols, total flavonoids, vitamin C, browning degree, ABTS⁺, and FRAP, were determined to be key indexes affecting the quality of sea buckthorn juice. Zhangyuanhuang received the highest comprehensive evaluation score of 2.12 grade, suggesting its suitability for juice production. Overall, this study serves as an important reference for the selection of sea buckthorn varieties optimized for the production of large-fruited sea buckthorn juice.