新疆地区栽培4种玫瑰花蕾品质分析
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摘要
为对新疆栽培玫瑰品质进行分析及评价,分析比较了新疆栽培的紫枝、大马士革、苦水和丰花4个品种玫瑰花理化品质指标、矿物质含量、氨基酸含量及其活性成分。结果表明:4个不同品种玫瑰花蕾理化指标中还原糖和粗脂肪含量差异显著,其他理化指标差异不显著。紫枝还原糖含量最高为17.88 g/100 g,苦水的还原糖含量最低为6.50 g/100 g。苦水的粗脂肪含量最高为0.018 g/100 g,丰花的粗脂肪含量最低为0.008 g/100 g;4个不同品种玫瑰花蕾的矿物质含量差异显著,紫枝的钙和锌含量比其他品种高,大马士革的铁、镁、钾和铜含量比其他品种高,苦水的锰含量比其他品种高。4个不同品种玫瑰花蕾中氨基酸总和量从高到低为紫枝>丰花>大马士革>苦水,含量最高的均为天门冬氨酸。活性成分内多糖、黄酮、多酚和花色苷含量在不同品种玫瑰花蕾之间存在显著差异。
The objective of this research study was to analysis and comparison the quality, physicochemical indicators, active ingredients, mineral substance content and amino acids of four different types of fresh rose in Xinjiang. The study results showed that there was a significant difference in the concentration of crude fat and reducing sugar bewteen different varieties of rose buds, however there was nother physicochemical index difference. The highest and lowest reducing sugar contents were detected in Zizhi(17.88 g/100 g) and Kushui(6.50 g/100 g), respectively. While the highest and lowest crude fat contents were determined in Kushui(0.018 g/100 g) and Fenghua(0.008 g/100 g), respectively. In terms of mineral contents, there was a significant difference between four different varieties of rose buds. The concentrations of calcium and zinc in Zizhi was higher than other varieties; the contents of iron, magnesium, potassium and copper in Damsk was higher than other varieties; the level of manganese in Kushui is higher than other varieties. The contents of total amino acids from high to low in four different varieties of rose buds were as follows: Zizih>Fenghua>Damsk>Kushui. Aspartic acid had the highest concentration regardless of the varieties of rose buds.
The objective of this research study was to analysis and comparison the quality, physicochemical indicators, active ingredients, mineral substance content and amino acids of four different types of fresh rose in Xinjiang. The study results showed that there was a significant difference in the concentration of crude fat and reducing sugar bewteen different varieties of rose buds, however there was nother physicochemical index difference. The highest and lowest reducing sugar contents were detected in Zizhi(17.88 g/100 g) and Kushui(6.50 g/100 g), respectively. While the highest and lowest crude fat contents were determined in Kushui(0.018 g/100 g) and Fenghua(0.008 g/100 g), respectively. In terms of mineral contents, there was a significant difference between four different varieties of rose buds. The concentrations of calcium and zinc in Zizhi was higher than other varieties; the contents of iron, magnesium, potassium and copper in Damsk was higher than other varieties; the level of manganese in Kushui is higher than other varieties. The contents of total amino acids from high to low in four different varieties of rose buds were as follows: Zizih>Fenghua>Damsk>Kushui. Aspartic acid had the highest concentration regardless of the varieties of rose buds.
引文
[1]马猛华,崔波,于海峰,等.玫瑰花的研究进展[J].山东轻工业学院学报(自然科学版),2008,(04):38-42
[2]李玉赜,赵艳.玫瑰花的营养价值与保健功能[J].中国食物与营养,2008,(04):54-55
[3]白卫东,李干兵,钱敏,等.我国玫瑰产业的现状与分析[J].农产品加工(学刊),2009,(07):64-66,72
[4]汪禄祥,黎其万,陈锦玉,等.不同品种食用玫瑰的主要营养成分测定[J].广东农业科学,2006,(12):44-45
[5]古丽娜尔·夏依马尔旦.和田玫瑰花红色素的提取及性质研究[J].新疆师范大学学报(自然科学版),2007,(02):84-88
[6]邵大伟.玫瑰花蕾抗氧化能力的研究[D].泰安:山东农业大学,2008
[7]马昌豪.玫瑰花化学成分与质量标准研究[D].济南:山东中医药大学,2012
[8]谢琼.玫瑰花中黄酮类成分的提取及抗氧化性能研究[D].乌鲁木齐:新疆农业大学,2007
[9]GB/T 5009.3—2010,食品中水分的测定方法[S]
[10]GB/T 5009.7—2008,食品中还原糖的测定方法[S]
[11]GB/T 14772—2008,食品中粗脂肪的测定方法[S]
[12]GB 5413.18—2010,食品中VC的测定方法[S]
[13]GB/T 5009.10—2003,植物类食品中粗纤维的测定[S]
[14]GB/T 17377—2008,动植物油脂脂肪酸甲酯的气相色谱分析[S]
[15]王宝森,郭俊明,张虹,等.不同品种茶叶中矿物元素含量分析[J].安徽农业科学,2007,(14):4222-4223
[16]GB/T 5009.124—2003,食品中氨基酸的测定[S]
[17]董捷,张红城,秦健,等.10种蜂花粉醇提物中总多酚和总黄酮含量测定[J].食品科学,2008,(12):246-249
[18]牛淑敏,李巍,李乐,等.玫瑰花中2种抗氧化成分的分离鉴定与活性测定[J].南开大学学报(自然科学版),2006,(01):90-94,112
[19]白伟芳,崔波.玫瑰花多糖提取及抗氧化活性研究[J].食品与机械,2009,(06):83-86
[20]卢纹岱.SPSS for Windows统计分析(第3版)[M].北京:电子工业出版社,2006:477-502
[2]李玉赜,赵艳.玫瑰花的营养价值与保健功能[J].中国食物与营养,2008,(04):54-55
[3]白卫东,李干兵,钱敏,等.我国玫瑰产业的现状与分析[J].农产品加工(学刊),2009,(07):64-66,72
[4]汪禄祥,黎其万,陈锦玉,等.不同品种食用玫瑰的主要营养成分测定[J].广东农业科学,2006,(12):44-45
[5]古丽娜尔·夏依马尔旦.和田玫瑰花红色素的提取及性质研究[J].新疆师范大学学报(自然科学版),2007,(02):84-88
[6]邵大伟.玫瑰花蕾抗氧化能力的研究[D].泰安:山东农业大学,2008
[7]马昌豪.玫瑰花化学成分与质量标准研究[D].济南:山东中医药大学,2012
[8]谢琼.玫瑰花中黄酮类成分的提取及抗氧化性能研究[D].乌鲁木齐:新疆农业大学,2007
[9]GB/T 5009.3—2010,食品中水分的测定方法[S]
[10]GB/T 5009.7—2008,食品中还原糖的测定方法[S]
[11]GB/T 14772—2008,食品中粗脂肪的测定方法[S]
[12]GB 5413.18—2010,食品中VC的测定方法[S]
[13]GB/T 5009.10—2003,植物类食品中粗纤维的测定[S]
[14]GB/T 17377—2008,动植物油脂脂肪酸甲酯的气相色谱分析[S]
[15]王宝森,郭俊明,张虹,等.不同品种茶叶中矿物元素含量分析[J].安徽农业科学,2007,(14):4222-4223
[16]GB/T 5009.124—2003,食品中氨基酸的测定[S]
[17]董捷,张红城,秦健,等.10种蜂花粉醇提物中总多酚和总黄酮含量测定[J].食品科学,2008,(12):246-249
[18]牛淑敏,李巍,李乐,等.玫瑰花中2种抗氧化成分的分离鉴定与活性测定[J].南开大学学报(自然科学版),2006,(01):90-94,112
[19]白伟芳,崔波.玫瑰花多糖提取及抗氧化活性研究[J].食品与机械,2009,(06):83-86
[20]卢纹岱.SPSS for Windows统计分析(第3版)[M].北京:电子工业出版社,2006:477-502