不同干燥方法对‘丰花’玫瑰品质的影响  

Effect of Different Drying Methods on the Quality of Rosa rugosa'Feng Hua

作　　者：刘芳 任启飞[1] 张果 李占彬 杨昌彪 陈云飞 马菁华 欧明烛 LIU Fang;REN Qifei;ZHANG Guo;LI Zhanbin;YANG Changbiao;CHEN Yunfei;MA Jinghua;OU Mingzhu(Guizhou Botanical Garden,Guiyang 550004,Guizhou,China;Guiyang Forestry Industry Development Center,Guiyang 550025,Guizhou,China;Guizhou Institute of Analysis and Measurement,Guiyang 550014,Guizhou,China)

机构地区：[1]贵州省植物园,贵州贵阳550004 [2]贵阳市林业产业发展中心,贵州贵阳550025 [3]贵州省分析测试研究院,贵州贵阳550014

出　　处：《食品研究与开发》2024年第11期47-53,共7页Food Research and Development

基　　金：贵州省科技计划项目(黔科合服企[2019]4016)。

摘　　要：为探讨不同干燥方法对‘丰花’玫瑰品质的影响,以‘丰花’玫瑰为材料,考察真空冷冻干燥、真空干燥、热泵干燥3种干燥方法对其色泽、营养成分、活性成分的影响。‘丰花’玫瑰收缩率和感官品质综合评分均为真空冷冻干燥最佳,且3种干燥方法对其营养成分和活性成分含量均有不同程度的影响,在真空冷冻干燥处理下,其营养成分(蛋白质、维生素B12、维生素C、酒石酸、苹果酸、富马酸)含量和活性成分(可溶性多糖、总黄酮、原花青素)含量均最高,脂肪含量和总酚含量较高,烟酸含量则在3种干燥方法下没有显著性差异;在真空干燥处理下,脂肪含量最高,而热泵干燥处理下总酚含量最高。结果表明,真空冷冻干燥处理下‘丰花’玫瑰品质较佳,综合考虑感官品质、营养品质,其为首选的干燥方法。To explore the effect of different drying methods on the quality of Rosa rugosa'Feng Hua'and to pro-vide theoretical basis for the optimization of drying process of rose.The effects of vacuum freeze drying,vacuum drying and heat pump drying on the appearance,color,nutrition and active ingredients of Rosa rugosa'Feng Hua'were investigated.The shrinkage rate and sensory quality of Rosa rugosa'Feng Hua'were found to be the best in the vacuum freeze drying method.The three drying methods had varying degrees of influence on the nutritional and active component contents.Under the vacuum freeze-drying treatment,the content of nutri-tional components(protein,vitamin B12,vitamin C,tartaric acid,malic acid and fumaric acid)and active in-gredients(soluble polysaccharides,total flavonoids,proanthocyanidins)were the highest,followed by the content of fat and total phenols.While the content of nicotinic acid did not show significant differences among the three drying methods.Under vacuum drying treatment,the fat content was the highest,while under heat pump drying treatment,the total phenol content was the highest.The results suggest that vacuum freeze drying is the preferred drying method for Rosa rugosa'Feng Hua',considering both sensory and nutritional quality.

关 键 词：‘丰花’玫瑰 干燥方法 营养成分 活性成分 品质 

分 类 号：TS205[轻工技术与工程—食品科学]