杨梅汤是贵州特色的杨梅加工产品。该文以贵州本地产杨梅汤为主要试材，研究了两种不同生产方式生产的杨梅汤的品质，主要测定了维生素C（Vc）、花色苷、总酚、类黄酮以及采用2,2-联苯基-1-苦基肼基（DPPH）和2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）法测定了杨梅汤的抗氧化性，并对风味及挥发性成分进行了初步探究。结果表明，采用铝罐包装的杨梅汤中Vc，花色苷，总酚，类黄酮，含量在贮藏期间均高于聚丙烯塑料（Polypropylene，pp）罐。在贮藏末期，Vc和花色苷比pp罐高126.50%和37.36%，差异显著。铝罐杨梅汤DPPH清除率及ABTS清除率均强于pp罐。电子鼻风味显示，两者风味基本一致，在贮藏120 d后气味特征完全重叠。铝罐挥发性成分α-石竹烯较pp罐多16.09%，但整体种类略少于pp罐。综上，铝罐包装更有利于杨梅汤贮藏品质的提升。该文研究结果为杨梅汤的生产加工提供理论参数，为提升品质，延长货架期提供理论指导。

Bayberry soup is a unique processed product from Guizhou province. The quality of bayberry soup produced by two different processing methods was investigated. The contents of vitamin C, total phenols, flavonoids, anthocyanins, and the antioxidant properties of bayberry soup were determined using the 2,2-biphenyl-1-picrylhydrazine (DPPH) and 2,2’-diazobis (3-ethylbenzothiazolin-6-sulfonic acid) diamine salt (ABTS) methods. Additionally, the flavor and volatile components were preliminarily explored. The results showed that the contents of vitamin C (Vc), anthocyanins, total phenols, and flavonoids in bayberry soup packaged in aluminum cans were higher than those in polypropylene (pp) cans during storage. At the end of storage, Vc and anthocyanin levels were 126.50% and 37.36% higher, respectively, than those in pp cans, with statistically significant differences. The DPPH and ABTS clearance rates of bayberry soup in aluminum can were higher than those of pp cans. The electronic nose flavor showed that the two flavors were basically the same, and the odor characteristics completely overlapped after 120 days of storage. Levels of α- caryophyllene in aluminum cans were 16.09% greater than in pp cans, but the types were slightly less than pp cans. In summary, aluminum can packaging is more conducive to improving the storage quality of bayberry soup. This study provides theoretical parameters are provided for the production and processing of Yangmei soup and offers theoretical guidance for improving quality and extending shelf life.

贵州省科技支撑重点项目（黔科合支撑[2022]重点004）；国家自然科学基金项目（32260795）