新疆地区栽培4种玫瑰花蕾品质分析  

Analysis on the quality of four different rose varieties in Xinjiang

作　　者：古娜斯.叶尔肯 白羽嘉[1] 郑万财 邓玉杰[1] 冯作山[1] 陶永霞[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2017年第2期105-108,共4页Food Science and Technology

基　　金：新丝路经济带民族特色农产品品牌培育科技示范工程项目(2015BAD29B04);新疆农业大学大学生创新项目(xscx82015095)

摘　　要：为对新疆栽培玫瑰品质进行分析及评价,分析比较了新疆栽培的紫枝、大马士革、苦水和丰花4个品种玫瑰花理化品质指标、矿物质含量、氨基酸含量及其活性成分。结果表明:4个不同品种玫瑰花蕾理化指标中还原糖和粗脂肪含量差异显著,其他理化指标差异不显著。紫枝还原糖含量最高为17.88 g/100 g,苦水的还原糖含量最低为6.50 g/100 g。苦水的粗脂肪含量最高为0.018 g/100 g,丰花的粗脂肪含量最低为0.008 g/100 g;4个不同品种玫瑰花蕾的矿物质含量差异显著,紫枝的钙和锌含量比其他品种高,大马士革的铁、镁、钾和铜含量比其他品种高,苦水的锰含量比其他品种高。4个不同品种玫瑰花蕾中氨基酸总和量从高到低为紫枝>丰花>大马士革>苦水,含量最高的均为天门冬氨酸。活性成分内多糖、黄酮、多酚和花色苷含量在不同品种玫瑰花蕾之间存在显著差异。The objective of this research study was to analysis and comparison the quality, physicochemical indicators, active ingredients, mineral substance content and amino acids of four different types of fresh rose in Xinjiang. The study results showed that there was a significant difference in the concentration of crude fat and reducing sugar bewteen different varieties of rose buds, however there was nother physicochemical index difference. The highest and lowest reducing sugar contents were detected in Zizhi（17.88 g/100 g） and Kushui（6.50 g/100 g）, respectively. While the highest and lowest crude fat contents were determined in Kushui（0.018 g/100 g） and Fenghua（0.008 g/100 g）, respectively. In terms of mineral contents, there was a significant difference between four different varieties of rose buds. The concentrations of calcium and zinc in Zizhi was higher than other varieties; the contents of iron, magnesium, potassium and copper in Damsk was higher than other varieties; the level of manganese in Kushui is higher than other varieties. The contents of total amino acids from high to low in four different varieties of rose buds were as follows： ZizihFenghuaDamskKushui. Aspartic acid had the highest concentration regardless of the varieties of rose buds.

关 键 词：玫瑰花蕾 品种 显著差异 

分 类 号：TS207.3[轻工技术与工程—食品科学]