Abstract:In order to enrich the product types of goji berry juice，sea buckthorn compound technology was used to develop not from concentrate （NFC） goji berry-sea buckthorn compound juice with comprehensive nutrition and unique flavor. By using fresh goji berries and sea buckthorn as raw materials and taking physicochemical，nutritional，and volatile substances as evaluation indicators，the compounding ratio of the juice with good quality and flavor was optimized by principal component analysis. The results showed that when the mass ratios of goji berry juice to sea buckthorn juice were 4∶6，5∶5，and 6∶4，the turbidity values of NFC goji berrysea buckthorn compound juice were 4 175，4 176 NTU，and 3 679 NTU，respectively；the β-carotene contents were 642，651 mg/100 g，and 644 mg/100 g，respectively. When the mass ratio of goji berry to sea buckthorn juice was 4∶6，the contents of vitamin C and vitamin E were the highest，which were 66.20 mg/100 g and 3.70 mg/100 g，respectively. The sensory evaluation results were 77 and 78 when the mass ratios of goji berry to sea buckthorn juice were 4∶6 and 5∶5，respectively；the relative percentage content of volatile flavor substances was 2.38%-6.55% higher than that of other juices when the mass ratio was 4∶6. Principal component analysis results showed that when the mass ratio of goji berry to sea buckthorn was 5∶5，the obtained compound juice had higher nutritional value and better taste and flavor.