| Popis: |
In this study, Yunnan Dark Red Rose petals were used as experimental materials, and rose hydrosol was extracted by steam distillation. Under the optimal extraction parameters, whether stamens were added or not was also taken into account. Four groups of control rose hydrosol samples were set up for sensory evaluation, and the sample with strong aroma was selected. The optimal extraction conditions were as follows: no stamens were added, the ratio of fixed material to liquid was 1:3, distillation time was 3 h, and the concentration of sodium chloride was 3%. The volatile substances in the rose hydrosol were analyzed and evaluated by gas chromatography-mass spectrometry (GC-MS). The results showed that the main aroma substances in the pure rose dew were linalool, citronellol, β-phenylethanol, benzyl alcohol, eugenol methyl ether, eugenol, perilla alcohol, etc. These substances had great influence on the overall aroma of rose hydrosol, which could better reflect the aroma characteristics of roses. The antioxidant activity was analyzed and evaluated by the scavenging rates of rose hydrosol on DPPH, ·OH and superoxide anion (·O2-) respectively. The scavenging rates of DPPH, ·OH and ·O2- in rose hydrosol at 100 mg/mL were 26.13%, 55.56% and 10.76%, and the contents of polyphenols and flavonoids were 14.9 ± 2.5 gallic acid equivalent (GAE) mg/g and 19.3 ± 1.3 rutin equivalent (RE) mg/g respectively, which indicated that the extracted rose hydrosol had good antioxidation. |
