食品科学 ›› 2017, Vol. 38 ›› Issue (9): 322-328.doi: 10.7506/spkx1002-6630-201709049

• 专题论述 • 上一篇    

食用玫瑰花褪色原因及控制措施研究进展

张志国,姜 闪   

  1. 齐鲁工业大学食品科学与工程学院,山东 济南 250353
  • 出版日期:2017-05-15 发布日期:2017-05-22

Causes and Control Measures of the Fading of Edible Roses

ZHANG Zhiguo, JIANG Shan   

  1. College of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China
  • Online:2017-05-15 Published:2017-05-22

摘要: 食用玫瑰花是蔷薇科蔷薇属植物的花,其花色鲜艳,常见花色有红色和粉色,是一种集食用价值与观赏价值于一体的花卉。但在食用玫瑰花贮存过程中,其色泽会发生变化,这种变化与食用玫瑰花中所含花色苷类物质的稳定性有关。本文通过综述花色苷的结构、pH值、温度、酶类、水分含量等多种因素对花色苷稳定性的影响,分析食用玫瑰花褪色的原因,并提出一些有效的控制措施,以延缓玫瑰花褪色速率。

关键词: 食用玫瑰花, 花色苷, 褪色原因, 控制措施

Abstract: Edible roses are the flowers of the genus Rosa in the family Rosaceae, which have bright colors and are commonlyred or pink. Edible roses are not only edible but also ornamental. During storage, the color of edible roses may be changed,which is related to the stability of anthocyanins in edible roses. In this article, the factors such as anthocyanin structure, pH,temperature, endogenous enzymes and water content affecting the stability of anthocyanins are reviewed. The causes of thefading of edible roses are analyzed and some countermeasures are proposed to delay the fading of roses.

Key words: edible roses, anthocyanins, causes of fading, control measures

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