生物活性代谢物概况和Rosa rugosa在生长和花干燥过程中的质量
Yanli Bian1, Jinju Pan1, Deliang Gao1
1Shandong Academy of Pesticide Sciences Institute of Residue Technology, Shandong Academy of Agricultural Sciences, Jinan 250033, China.
Food chemistry
|April 19, 2024
概括
这项研究揭示了罗莎·鲁戈萨 (Rosa rugosa).
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
背景情况:
- 罗莎鲁戈萨因其感官品质而被广泛种植.
- 在生长和干燥过程中发生的代谢变化尚未得到充分了解.
研究的目的:
- 为了研究生长和干燥过程中Rosa rugosa的代谢变化.
- 评估不同干燥方法对植物化学物质含量和抗氧化能力的影响.
主要方法:
- 对和黄酸盐含量的分析.
- 测量抗氧化能力的测量.
- 代谢概况 (黄类,类,脂类,氨基酸,糖类).
主要成果:
- 含量与抗氧化能力正相关,在未折叠的花中最高.
- 4月份观察到的抗氧化剂和植物化学物质水平峰值.
- 干燥方法增加了4.2-5.4倍的总含量和2.9倍的抗氧化能力.
结论:
- 整个Rosa rugosa花的消费价值高于单独的花.
- 干燥显著提高了的抗氧化特性.
- 罗莎鲁戈萨显示出作为天然抗氧化剂来源的潜力,用于食品和制药应用.
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