玫瑰酱的功能特性与香气成分分析

Analysis of Functional Properties and Aroma Components of Rose Sauce

玫瑰酱是由新鲜玫瑰花瓣与白糖、红糖等混合发酵制成的产品,文章考察了3种市售玫瑰酱的抗氧化活性、血管紧张素转化酶(ACE)抑制活性等功能特性及相关化学成分含量,并对香气成分进行了分析。结果发现,所试玫瑰酱样品水提物呈现良好的抗氧化活性和ACE抑制活性,总酚和总黄酮含量分别为0.81~3.86 mg GAE/g FW和0.17~0.81 mg CE/g FW;风味物质的主要成分是醇类、酯类、烯类、烷烃类等,体现出玫瑰酱香气的差异性,且芳樟醇、(R)-(+)-β-香茅醇、橙花醇、香叶醇、苯乙醛、双戊烯、1-石竹烯、苯甲醇、柠檬醛、萜品油烯可被视为玫瑰酱的特征性风味物质。该研究为玫瑰酱的深入开发和食用玫瑰产业的发展提供了理论参考。

Rose sauce is a product made by mixed fermentation of fresh rose petals,white sugar,brown sugar and so on.In this paper,the functional properties such as the antioxidant activity,angiotensin-converting enzyme(ACE)inhibitory activity and the content of related chemical components of three kinds of commercially available rose sauce are investigated,and the aroma components are analyzed.The results show that the water extract of the tested rose sauce samples shows good antioxidant activity and ACE inhibitory activity,and the content of total phenols and total flavonoids is 0.81~3.86 mg GAE/g FW and 0.17~0.81 mg CE/g FW respectively.The main components of flavor substances are alcohols,esters,alkenes and alkanes,reflecting the differences in the aroma of rose sauce,and linalool,(R)-(+)-β-citronellol,nerol,geraniol,phenylacetaldehyde,dipentene,1-caryophyllene,benzyl alcohol,citral,terpinolene could be regarded as the characteristic flavor substances of rose sauce.This study has provided theoretical references for the further development of rose sauce as well as the development of edible rose industry.