玫瑰生物发酵的研究进展

Research Progress of Biological Fermentation of Roses

随着生物技术的飞速发展,天然产物的开发与利用日益受到关注。玫瑰作为一种具有丰富营养价值的花卉,其传统加工方式在功效成分提取、产品品质等方面存在一定局限性。基于此,本文通过介绍玫瑰的主要成分及应用价值,详细阐述生物发酵技术在玫瑰加工中的应用原理与优势,分析影响玫瑰生物发酵的因素,包括菌种选择、发酵条件控制和原料预处理等。并深入探讨发酵后产物的成分变化、功能特性以及广阔的应用前景,旨在提高玫瑰资源的综合利用效率,开发更多高附加值的玫瑰产品,从而推动玫瑰产业的可持续发展,满足消费者对天然、健康、高效产品的需求。

With the rapid development of biotechnology,the development and utilization of natural products have attracted more and more attention.As a flower with rich nutritional value,the traditional processing method of rose has certain limitations in terms of efficacy ingredient extraction,product quality and other aspects.Based on this,this paper conducts an in-depth analysis of the biological fermentation of roses,introduces the main components of roses and their traditional application value,points out the current problems faced by the rose industry,explains in detail the application principle and advantages of biological fermentation technology in rose processing,and analyzes the influencing factors of rose biological fermentation,including culture selection,fermentation condition control and raw material pretreatment,and in-depth explorations of the compositional changes,functional characteristics and broad application prospects of post-fermentation products,aiming to improve the comprehensive utilization efficiency of rose resources,develop more high-value-added rose products,promote the sustainable development of the rose industry,and meet the needs of consumers for natural,healthy and efficient products.