干制对玫瑰花芳香品质的影响研究

玫瑰花是著名的药用、茶用材料，干制是其广泛采用的加工方式。为阐明玫瑰花朵干制过程中芳香物质的变化规律，以‘丰花’‘苦水’玫瑰为材料，采用烘箱干制不同时期的玫瑰花朵，并利用气相色谱质谱联用技术定量分析花朵烘干后芳香物质的含量情况。结果表明，采用50 ℃干燥条件，各品种开放花朵、花蕾分别需要烘干5.5、12 h达到质量恒定；玫瑰不同时期花朵干制后共检测出21种挥发成分，大蕾期、半开期检测到的挥发成分种类多于小蕾期与盛花期；定量分析干制后玫瑰花朵特征芳香成分，‘丰花’‘苦水’玫瑰中苯甲醇、苯乙醇、香茅醇等分别在大蕾期保存较多，盛花期保留最少。该研究的实施明确了玫瑰干制过程中芳香物质的保留规律，为进一步优化玫瑰干制技术体系，促进玫瑰产业健康发展提供了试验支持。

Effect of Drying on the Aroma Quality of Rosa rugosa Flowers

Rose flower is a famous medicinal and tea material,and drying is a widespread processing method for rose flowers.In order to clarify the change rules of aromatic substances in the process of drying,two rose cultivars,’Fenghua’ and ’Kushui’ were used as materials.Flowers with different development stages were dried in an oven.Gas chromatography-mass spectrometry (GC-MS) technology was used to quantitatively analyze the content of aromatic substances in dried flowers.The results showed that the flowers and buds of two varieties need to be dried for 5.5 h and 12 h,respectively to achieve constant weight under the drying temperature of 50 ℃.A total of 21 volatile components were detected in the dried flowers with different stages.The types of volatile components detected in the large bud and half-open stage were more than those in the small bud and full bloom stage.Quantitative analysis for the characteristic aroma components of dried rose flowers revealed that the benzyl alcohol,phenethyl alcohol,and citronellol from ’Fenghua’ and ’Kushui’ were relatively more preserved in the large bud stage,while the least preserved in the full bloom stage.The research elucidated the retention rules of aromatic substances in the rose drying process,which provided experimental support for further optimizing the rose drying technology system and promoting the healthy development of the rose industry.