干燥方法对‘墨红’玫瑰品质的影响

旨在筛选最佳的干燥方法,为玫瑰花的开发利用提供理论参考。以新鲜云南‘墨红’玫瑰为试验材料,用不同干燥方法处理新鲜花瓣,测定其营养成分和生物活性成分含量等指标,利用隶属函数法进行玫瑰花品质的综合评价。结果表明,不同干燥方法对品质影响不尽相同,微波低火处理的玫瑰可溶性糖、可溶性蛋白含量最高,微波温火干燥处理所得多糖含量最多,微波中火干燥的黄酮含量最高,烘干70℃干燥处理的多酚含量最高,晒干处理后花青素相对浓度最高。隶属函数综合评价表明,微波处理以微波低火干燥为佳,烘干干燥以70℃干燥为最好,阴干较晒干好。多种干燥方式以微波低火干燥的玫瑰品质最佳。

Effects of Drying Methods on the Quality of Rose ‘Crimson Glory’

In order to screen the best drying method and provide theoretical reference for the development and utilization of roses, the study used fresh flowers of rose ‘Crimson Glory’ as the materials, treated the roses with different drying methods, and determined the contents of nutrients and bioactive components. Then the membership function method was used to comprehensively evaluate the quality. The results showed that: different drying methods had different effects on the quality of rose ‘Crimson Glory’. The contents of soluble sugar and soluble protein of rose treated by microwave low fire were the highest; the polysaccharide content obtained by microwave warm fire drying was the highest; the content of flavonoids was the highest after microwave medium fire drying; the content of polyphenols was the highest after bake drying at 70℃; and the relative concentration of anthocyanins was the highest after sun drying. The comprehensive evaluation by membership function showed that microwave low fire drying was the best in microwave drying, 70℃ drying was the best of bake drying, and shade drying was better than sun drying. The microwave low fire drying was the best of all methods for rose quality.