玫瑰花营养保健成分分析及花青素稳定性研究  

Rose Nutrition And Functional Components Analysis And Stability of Anthocyanins Research

作　　者：洪旻禛[1] 周才琼[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400716

出　　处：《江西食品工业》2011年第1期25-28,共4页Jiangxi Food Industry

摘　　要：通过天然产物系统研究方法,对玫瑰花进行系统预试,对其中的活性成分作出初步定性判断。同时,按照国标方法对玫瑰花部分营养保健成分进行定量测定,结果发现玫瑰花呈弱酸性,可能含有酚类化合物、鞣质、糖、多糖和苷、甾体、花青素、维生素C、生物碱等化学成分,不含强心苷、蒽醌类化合物。分析得花青素为玫瑰花红的主要成分,并对花青素稳定性进行比较研究,结果显示光照对花青素稳定性影响最小;酸性条件下,温度越低,酸性花青素越稳定。methods, This paper systematic pre-test on the roses through making a preliminary qualitative judgments on the active traditional Chinese medicine research ingredient. Meanwhile. According to national standard methods on some roses nutrition were determined by preliminary test results found by the system rose weakly acidic, it should contain phenolic compounds, tannins, sugars, polysaceharides and glycosides, sterols, anthocyanins, vitamin C, alkaloids and other chemical components, excluding cardiac glycosides, anthraquinones. Analyzing the anthocyanins as the major component of red roses, and a comparative study of the stability of anthoeyanin, showed the least effect of light on anthocyanin stability; under the acid ogle, the lower the temperature, the more stable acid anthocyanin.

关 键 词：玫瑰花 营养成分 功能成分 花青素的稳定性 

分 类 号：TQ464.9[化学工程—制药化工]