苦水玫瑰花生物活性成分的分析  

Analysis of Active Components in Kushui Roses

作　　者：高雅[1] 毛秀丽 王文胜[3] 陈珍[1] 黄俊逸[1] 

机构地区：[1]上海大学生命科学学院食品营养与功能研究室,上海200444 [2]上海芳缘天然香料有限公司,上海201208 [3]上海大学体育学院,上海200444

出　　处：《香料香精化妆品》2014年第2期22-26,30,共6页Flavour Fragrance Cosmetics

基　　金：上海市教委科研创新项目(编号11YZ18)

摘　　要：利用热风干燥和冷冻干燥方法对鲜苦水玫瑰花进行了干燥处理,然后测定了不同干花粉与鲜花中的多糖、还原糖、黄酮、多酚、核酸等5种活性成分的含量及其抗氧化活性。结果发现,这批苦水玫瑰的平均含水率约为83%,多糖质量分数约为1.95%,还原糖质量分数约为4.51%,黄酮质量分数约为4.41%,多酚质量比约为91 mg/g,核酸质量比约为5.45 mg/100 g。玫瑰花的水提物具有清除DPPH自由基的能力。此外还发现经冷冻干燥处理的玫瑰花对活性成分的保存能力要优于热风干燥处理。The rose was dried by freeze-drying or hot air drying,then the content of active components,such as polysaccharides,reducing sugar,flavonoids,polyphenols and DNA were determined,and also its antioxidant activity was analyzed.The results showed the contents of water,polysaccharide,reducing sugar,flavonoids,polyphenols and DNA were 83％,1.95％,4.51％,4.41 ％,91 mg/g and 5.45 mg/100 g,respectively.Aqueous extract of rose had DPPH radical scavenging ability.The result also showed freeze-drying was better than hot air drying for keeping actives in rose.

关 键 词：玫瑰花 活性成分 多糖 多酚 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]