玫瑰纯露的营养与香气成分研究  

Study on the nutrition and aroma components of rose hydrosol

作　　者：朱丽云[1] 傅思雨 李振南 潘振江 赵前 高永生[1,2] ZHU Liyun;FU Siyu;LI Zhennan;PAN Zhenjiang;ZHAO Qian;GAO Yongsheng(Aromatic Engineering Technology Research and Development Center,College of Modern Science and Technology,China Jiliang University,Hangzhou 310018;Anhui Hanfang Biotechnology Co.,Ltd.Huaibei 235000)

机构地区：[1]中国计量大学芳香工程技术研发中心,现代科技学院,杭州310018 [2]安徽汉芳生物科技有限公司,淮北235000

出　　处：《中国食品添加剂》2022年第12期211-217,共7页China Food Additives

摘　　要：分析玫瑰纯露的营养与香气成分,为玫瑰纯露在食品、化妆品中的最佳使用奠定理论基础。通过感官鉴定玫瑰纯露的色香味、分析其pH、密度与固形物含量,并采用苯酚硫酸法测定总糖,Folin-Ciocalteu比色法测定多酚,GB 5009.124法测定氨基酸,气相色谱-质谱联用仪GC-MS法分析其香气成分。结果表明,玫瑰纯露pH为4.8,固形物含量为1.46±0.04 g/L,相对密度为0.99±0.01。总糖和多酚含量分别为5.86和30μg/mL。玫瑰纯露中氨基酸种类较多,含量较低,在0.609~6.91μg/mL之间,包含有7种人体必需氨基酸,2种半必需氨基酸。GC-MS分析测得玫瑰纯露共有25种香气成分,含量高于1%的物质依次为苯乙醇(70.45%)、苯甲醇(7.14%)、丁香酚(5.9%)、α-松油醇(3.49%)、香茅醇(2.62%)、薄荷醇(1.89%)、二十烷(1.15%)和芳樟醇(1.15%)等8种,含量高达93.79%。The nutrition and aroma components of Rose Hydrosol were analyzed to offer a theoretical foundation for the best use of Rose Hydrosol in food and cosmetics.The color,fragrance,pH,density and solid content of Rose Pure Dew were identified by sensory organs,and total sugars were determined by phenol-sulfuric acid method,polyphenols were determined by Folin-Ciocalteu colorimetric method,amino acids were determined by GB 5009.124 method,and aroma components were analyzed by GC-MS.The results showed that the pH of Rose Pure Dew was 4.8,the solid content was 1.46±0.04g/L,and the relative density was 0.99±0.01.The total sugar and polyphenol content were 5.86μg/mL and 30μg/mL,respectively.There are many kinds of amino acids in Rose Hydrosol,and the content was low,between 0.609-6.91μg/mL,and contained 7 kinds of essential amino acids and 2 kinds of semi-essential amino acids.GC-MS analysis determined that Rose Pure Dew had 25 aroma components,and the substances with more than 1%were phenethyl alcohol(70.45%),benzyl alcohol(7.14%),eugenol(5.9%),α-terpineol(3.49%),citronellol(2.62%),menthol(1.89%),eicosane(1.15%)and linalool(1.15%),the total content of which was as high as 93.79%.

关 键 词：玫瑰纯露 香气 营养成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]