摘要
通过系统研究方法,对玫瑰花进行系统预试,对其中的活性成分作出初步定性判断。同时,按照国标相关通用测定方法对玫瑰花部分营养成分进行定量测定,结果发现玫瑰花呈弱酸性,可能含有酚类化合物、鞣质、糖、多糖和苷、甾体、花青素、维生素C、生物碱等化学成分,不含强心苷、蒽醌类化合物。其中花青素为玫瑰花红的主要成分,对花青素稳定性进行比较研究的结果显示,光照对花青素稳定性影响最小;酸性条件下,温度越低,酸性花青素越稳定。
This paper made systematic pre-test on the roses through traditional Chinese medicine research methods and made a preliminary qualitative judgments on the active ingredient.Meanwhile,according to national standard methods,some roses nutrition were determined by preliminary test,and results found that rose showed weakly acidic and contain phenolic compounds,tannins,sugars,polysaccharides and glycosides,sterols,anthocyanins,vitamin C,alkaloids and other chemical components,excluding cardiac glycosides,anthraquinones.It was analyzed that the anthocyanins was the major component of red roses,and a comparative study of the stability of anthocyanin showed the least effect of light on anthocyanin stability.Under the acidic condition,the lower the temperature was,the more stable acid anthocyanin.
出处
《中国食物与营养》
2011年第10期74-77,共4页
Food and Nutrition in China
作者简介
洪旻稹（1987-），女，在读研究生，研究方向为食品工程。
