对黑莓浓缩汁的理化特性及其营养成分变化进行研究, 结果表明:pH 3～ 4, 波长 511～ 514nm 时, 果汁色泽最佳;果汁抗氧化还原能力很弱, 但具有很强的光和热的稳定性。 0 ～ 4 ℃低温贮藏 1 年后, 6 种维生素的损失率都超过 50 %;含糖量损失 40.7 %;SOD 活性和氨基酸含量分别损失10%和 12.4 %;含酸量略有增加。
 

Based upon investigations on physical and chemical properties and the change of nutrients of concentrated blackberry juice in storage, it was indicated that the best juice color occured at pH 3 ～ 4 and the absorptive waveleng th of 511 ～ 514 nm .In spite of its low activity in anti-o xidation and anti -reduction, it appears high stability both to light and heat .After one year storage under low temperature ( 0～ 4 ℃) , the losses of 6 kinds o f vitamin, sugar , SOD activity and total amino-acids are >50%, 40.7%, 10 % and 12.4% respectively, whereas the acid content of the juice is a little bit increased.