云南4个主栽食用玫瑰品种产量评价及营养成分分析

Evaluation of yield and analysis on nutrient compositions of four edible rose varieties in Yunnan province

【目的】对比分析云南4种主栽食用玫瑰在产量及营养成分,为今后云南食用玫瑰的生产开发利用提供理论依据。【方法】以云南主栽的4种食用玫瑰滇红玫瑰(Rosa dianhong)、墨红玫瑰(R.crimson glory)、千叶玫瑰(R.centifolia)和大马士革玫瑰(R.damascena)为试验材料,采用田间调查和数量统计方法,对云南4个产地的4种食用玫瑰品种进行产量性状比较分析,并参考食品安全国家标准方法,对其蛋白质、总糖、维生素C、7种矿质元素、16种氨基酸成分进行含量测定。【结果】通过统计分析发现,4种食用玫瑰间在生长特性和产量性状上都存在明显差异,其中以墨红玫瑰产量性状表现最佳,墨红玫瑰以花径最大、单朵鲜重最重和花期最长等因素达到1.25 kg/m^(2)的最高产量,其次是滇红玫瑰,产量达1.12 kg/m^(2)。同时,4种玫瑰的营养成分含量也存在差异,蛋白质、总糖和维生素C的含量依次是14.43~21.43、9.67~35.67和0.119~0.221 g/kg;矿质元素总含量为:大马士革玫瑰>千叶玫瑰>墨红玫瑰>滇红玫瑰;氨基酸总量为:滇红玫瑰1.34%、墨红玫瑰1.33%、千叶玫瑰1.79%、大马士革玫瑰1.43%。根据FAO/WHO的理想模式,4种玫瑰均拥有较好的蛋白质组成比例。【结论】云南主栽的4种食用玫瑰中营养成分含量丰富,具有较高的研究开发价值,墨红玫瑰和滇红玫瑰产量较高,适宜种植的地区可大面积推广。

【Objective】The four most widely planted edible rose varieties in Yunnan were thoroughly compared for yields and nutritional content, to establish a theoretical foundation for future development, production and use of edible roses in Yunnan.【Method】The four main edible rose varieties planted in Yunnan, Rosa dianhong, R. crimson glory, R. centifolia, and R. damascena were selected as materials. Using field surveys and quantitative statistical methods, the yield compositions of four edible rose varieties from four places in Yunnan were compared and analyzed complying with the national food safety standard method to determine the contents of their protein, total sugar, vitamin C, 7 kinds of mineral elements, and 16 kinds of amino acids.【Result】The four edible roses had distinct growth characteristics and yield compositions based on statistical analyses. Among them, the R. crimson glory rose showed the best yield compositions owing to the largest corolla diameter, the heaviest flower weight, and the longest flowering time, with the maximum yield of 1.25 kg/m^(2), followed by the R. dianhong with 1.12 kg/m^(2). The protein, total sugar and vitamin C contents of the four edible rose varieties were 14.43-21.43, 9.67-35.67 and 0.119-0.221 g/kg;The total content of mineral elements was in descending order as follows: R. damascena >R. centifolia >R. crimson glory >R. dianhong;The total amount of amino acids was 1.34% for R. dianhong, 1.33% for R. crimson glory, 1.79% for R. centifolia, and 1.43% for R. damascena. Additionally, all four varieties of roses had better protein composition ratios compared to the FAO/WHO ideal model. 【Conclusion】Among the four main edible rose varieties in Yunnan, the R. crimson glory and the R. dianhong have higher yield, and can be planted extensively in some regions, and these four edible roses are rich in nutrients and are worthy of further research and development.