杨文清,李梦茹,李西西,付玮琦,李佳莹,赵雪如,李风娟

• 1:天津科技大学食品科学与工程学院省部共建食品营养与安全国家重点实验室食品营养与安全教育部重点实验室

摘要(Abstract)：

玫瑰酱是由新鲜玫瑰花瓣与白糖、红糖等混合发酵制成的产品，文章考察了3种市售玫瑰酱的抗氧化活性、血管紧张素转化酶(ACE)抑制活性等功能特性及相关化学成分含量，并对香气成分进行了分析。结果发现，所试玫瑰酱样品水提物呈现良好的抗氧化活性和ACE抑制活性，总酚和总黄酮含量分别为0.81～3.86 mg GAE/g FW和0.17～0.81 mg CE/g FW;风味物质的主要成分是醇类、酯类、烯类、烷烃类等，体现出玫瑰酱香气的差异性，且芳樟醇、(R)-(+)-β-香茅醇、橙花醇、香叶醇、苯乙醛、双戊烯、1-石竹烯、苯甲醇、柠檬醛、萜品油烯可被视为玫瑰酱的特征性风味物质。该研究为玫瑰酱的深入开发和食用玫瑰产业的发展提供了理论参考。

关键词(KeyWords)： 玫瑰酱;抗氧化;血管紧张素转化酶抑制活性;总酚;总黄酮;风味物质

Abstract:

Keywords:

基金项目(Foundation): 天津市自然科学基金项目(16JCYBJC23200)

作者(Author): 杨文清,李梦茹,李西西,付玮琦,李佳莹,赵雪如,李风娟

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