金边玫瑰饮料的研制及其香气、抗氧化活性评价

Preparation of Rosa chinensis cv.“Jin Bian”Beverage and Its Antioxidant Activity

以云南特有食用玫瑰品种金边玫瑰为主要原料,罗汉果苷V为甜味剂,玫瑰茄花萼调节颜色,金边玫瑰纯露增加玫瑰香气,通过单因素试验及正交试验比较,确定金边玫瑰饮料的加工工艺;用顶空固相微萃取和GC-MS联用技术并结合香气阈值和气味活度值对金边玫瑰饮料的呈香物质进行分析。结果表明,金边玫瑰饮料的最佳配方为金边玫瑰和玫瑰茄的混合提取液添加量35%、金边玫瑰纯露添加量20%、罗汉果苷V添加量0.006%。抗氧化试验表明制得的金边玫瑰饮料对DPPH自由基具有很好的清除能力。香气分析结果揭示所得饮料中呈现甜香和玫瑰香气的物质主要为苯乙醛、芳樟醇、苯乙醇、反式-β-大马士酮和β-紫罗酮。试验结果为金边玫瑰的深度开发利用提供理论参考。

Taking Yunnan’s unique edible rose variety Rosa chinensis cv.“JinBian”(“JinBian rose”)as the main raw material,mogroside V as sweetener,extraction of roselle calyx to adjust color,hydrolate of“JinBian rose”to increase rose aroma,the processing technology of“JinBian rose”beverage was determined by single factor test and orthogonal experimental test.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was used to detect the aroma components in the“JinBian rose”beverage,and the aroma threshold and odor activity value(OAV)were combined to evaluate the contribution of each aroma component to the aroma of flower tea.The results showed that the optimal formula was as follow:35% mixed extract of“JinBian rose”and roselle calyx,20% hydrolate of“JinBian rose”and 0.006% Mogroside V.The anti-oxidation test showed that the prepared“JinBian rose”beverage had certain scavenging ability on DPPH free radicals.The analysis results revealed that the sweet and rose aroma substances present in the beverage were mainly phenylacetaldehyde,linalool,phenethyl alcohol,trans-β-damastone and β-ionone.The test results provided a theoretical reference for development and utilization of“JinBian rose”.