中国食品添加剂2024，Vol.35Issue(5)：205-214,10.DOI:10.19804/j.issn1006-2513.2024.5.022
护色剂对干制玫瑰护色效果及芳香品质的影响
Effects of color protectants on the color protection and aroma quality of dried roses
摘要
Abstract
To explore the effect of different color protectants on color protection and aromatic quality of dried roses,using'Kushui'and'Fenghua'roses as materials,rose flowers were treated with citric acid,phytic acid,ascorbic acid and EDTA different color protectants respectively.The content of aromatic substances in dried flowers were evaluated after different drying methods.The results showed that the dried roses tended to become brighter and redder with the increase of color protectants concentration.For'Kushui'roses,the best color protection condition was as follows:microwave drying with 15%citric acid;and for'Fenghua'roses;the best color protection condition was as follows:hot air drying with 15%ascorbic acid.After color protectants treatment,24 aromatic compounds were detected in'Kushui'roses,which was more than 19 aromatic compounds of'Fenghua'roses.The aromatic quality of'Kushui'roses was better under ascorbic acid treatment and hot air drying;its main aromatic components was phenylethanol and myristic acid.This study provides a practical reference for producing and quality control of dried roses.关键词
玫瑰/护色剂/干燥/芳香物质Key words
rose/color protectant/drying/aromatic substance分类
轻工业引用本文复制引用
张超,程福慧,梁峥,郝瑞杰..护色剂对干制玫瑰护色效果及芳香品质的影响[J].中国食品添加剂,2024,35(5):205-214,10.基金项目
中央引导地方科技发展资金项目YDZJSX20231C019 （）
