护色剂对干制玫瑰护色效果及芳香品质的影响  

Effects of color protectants on the color protection and aroma quality of dried roses

作　　者：张超 程福慧 梁峥 郝瑞杰[1] ZHANG Chao;CHENG Fuhui;LIANG Zheng;HAO Ruijie(College of Horticulture,Shanxi Agricultural University,Taiyuan 030031)

机构地区：[1]山西农业大学园艺学院,太原030031

出　　处：《中国食品添加剂》2024年第5期205-214,共10页China Food Additives

基　　金：中央引导地方科技发展资金项目YDZJSX20231C019。

摘　　要：为探讨不同护色剂对干制玫瑰护色效果及芳香品质的影响。以玫瑰品种‘苦水’、‘丰花’为研究材料,分别采用柠檬酸、植酸、抗坏血酸和EDTA等护色剂处理花朵,不同烘干方式干制后评估护色效果及干花中芳香物质的含量差异。结果表明:玫瑰干花随护色剂浓度增大而趋于变亮和偏红,‘苦水’玫瑰在15%柠檬酸处理后利用微波干燥护色效果最好,而‘丰花’玫瑰在15%抗坏血酸处理后利用热风干燥护色效果最好。护色剂处理后‘苦水’玫瑰检出芳香成分24种,高于‘丰花’玫瑰的19种。‘苦水’玫瑰在热风干燥的抗坏血酸处理条件下芳香品质较好,主要芳香成分为苯乙醇和肉豆蔻酸。本研究的实施为干制玫瑰的生产和质量控制提供了实践参考。To explore the effect of different color protectants on color protection and aromatic quality of dried roses,using‘Kushui’and‘Fenghua’roses as materials,roseflowers were treated with citric acid,phytic acid,ascorbic acid and EDTA different color protectants respectively.The content of aromatic substances in dried flowers were evaluated after different drying methods.The results showed that the dried roses tended to become brighter and redder with the increase of color protectants concentration.For‘Kushui’roses,the best color protection condition was as follows:microwave drying with 15%citric acid;and for‘Fenghua’roses;the best color protection condition was as follows:hot air drying with 15%ascorbic acid.After color protectants treatment,24 aromatic compounds were detected in‘Kushui’roses,which was more than 19 aromatic compounds of‘Fenghua’roses.The aromatic quality of‘Kushui’roses was better under ascorbic acid treatment and hot air drying;its main aromatic components was phenylethanol and myristic acid.This study provides a practical reference for producing and quality control of dried roses.

关 键 词：玫瑰 护色剂 干燥 芳香物质 

分 类 号：TS201[轻工技术与工程—食品科学]