Sugars, organic acids, and phenolic compounds were analyzed in the fruits of juneberry (Amelanchier lamarckii). Different food products were made from fresh juneberry fruits: jam, liqueur, juice, and tea. A detailed analysis of the phenolic component was performed using high-pressure liquid chromatography coupled with mass spectrometry, and the content of phenolics in different products was compared with the control treatment (fresh fruits extracted with 70% methanol: 27% water: 3% formic acid; v/v/v). Four sugars and six organic acids were determined in the fruits. The main sugars were glucose (61 g/kg fresh weight [FW]) and fructose (64 g/kg FW) and the acids: malic (5.85 g/kg FW) and citric acid (2.6 g/kg) were abundant. Hydroxycinnamic acids, anthocyanins, and flavonol glycosides were the major phenolic groups in juneberry fruits. Fruit processing significantly affected the content of phenolic compounds in the different fruit products. Liqueur had 17% higher phenolic acid contents than the control treatment (fresh fruits extracted with a solution of 70% MeOH/27% H2 O/3% formic acid) and jam had 14% higher content than the control, calculated on the dry mass of fruit. Juneberry juice had the highest content of total analyzed phenolics (298 mg/100 mL), followed by liqueur (108 mg/100 mL) and tea (8 mg/100 mL). Fruits of juneberry are rich in bioactive compounds and a useful source for the food industry for making various health snacks, jellies, marmalades, alcoholic drinks, juices, and so on. PRACTICAL APPLICATION: Juneberry is becoming a desirable organically grown fruit species with many views as new functional food. The content of phenolic compounds has been measured in different food products made from juneberries. The results could be useful for food and nutraceutical industry.

中文翻译：

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食品加工对由杜鹃（Amelanchier lamarckii）果实制成的产品中酚类含量的影响

分析了杜鹃 (Amelanchier lamarckii) 果实中的糖类、有机酸和酚类化合物。不同的食品由新鲜的六月莓制成：果酱、利口酒、果汁和茶。采用高压液相色谱-质谱联用对酚类成分进行详细分析，将不同产品中酚类物质的含量与对照处理（70%甲醇提取的鲜果：27%水：3%甲酸）进行比较。酸；v/v/v)。在水果中测定了四种糖和六种有机酸。主要糖类是葡萄糖（61 g/kg 鲜重 [FW]）和果糖（64 g/kg FW），酸：苹果酸（5.85 g/kg FW）和柠檬酸（2.6 g/kg）含量丰富。羟基肉桂酸、花青素和黄酮醇糖苷是六月莓果实中的主要酚类基团。水果加工显着影响不同水果产品中酚类化合物的含量。利口酒的酚酸含量比对照处理（用 70% 甲醇/27% H2 O/3% 甲酸的溶液提取的新鲜水果）高 17%，果酱的含量比对照高 14%，按干重计算的水果。六月莓汁的总酚类物质含量最高（298 毫克/100 毫升），其次是利口酒（108 毫克/100 毫升）和茶（8 毫克/100 毫升）。六月莓果实富含生物活性化合物，是食品工业制作各种健康零食、果冻、果酱、酒精饮料、果汁等的有用来源。实际应用：六月莓正成为一种理想的有机种植水果品种，被许多人认为是新的功能性食品。在由六月莓制成的不同食品中测量了酚类化合物的含量。结果可能对食品和保健品行业有用。