【摘要】 为探究玫瑰花冷萃提取液的主要抗氧化活性成分及其稳定性，以食用‘墨红’玫瑰为试材，不同浓度乙醇为萃取剂进行低温萃取和成分分析。结果表明，冷萃水提法萃取得到蛋白质、黄酮含量最高；而50%冷萃醇提法萃取得到的多糖、花青素、VC、多酚含量最高，抗氧化活性最强，且多糖、多酚、花青素、VC与抗氧化活性呈显著正相关（P<0.05）。这些抗氧化活性成分对温度、pH值及离子的耐受性不同，多糖、花青素和多酚耐高温，VC不耐高温；VC和多酚在pH值为3～9时稳定，多糖在pH值为1～7时稳定，花青素在pH值为3～5时稳定。除了Fe²⁺、Fe³⁺及Cu²⁺,Na⁺、K⁺、Mg²⁺、Ca²⁺、Zn²⁺离子对抗氧化活性成分无显著消极影响。研究结果明确了玫瑰花冷萃液的活性成分及适宜的应用环境条件，为其在功能性食品、化妆品等领域的应用提供参考借鉴。更多还原

【Abstract】 Edible black roses were used as test materials to investigate the main antioxidant active components and their stability in cold rose extracts. Low-temperature extraction and component analysis using different concentrations of ethanol as extractant. The results showed that the protein and flavonoid content extracted by the cold water extraction method was the highest. The polysaccharides, anthocyanins, VC, and polyphenols extracted by the 50% cold extraction method had the highest content and antioxidant activity and were significantly positively correlated with antioxidant activity（P<0.05）. These antioxidant active ingredients have different tolerance to temperature, pH, and ions. Polysaccharides, anthocyanins, and polyphenols are heat-resistant, while VC is not heat-resistant; VC and polyphenols are stable at pH 3-9, polysaccharides are stable at pH 1-7, and anthocyanins remain stable at pH 3-5. Except for Fe²⁺, Fe³⁺ and Cu²⁺, Na⁺, K⁺, Mg²⁺, Ca²⁺ and Zn²⁺ ions have no significant negative effects on antioxidant active ingredients. The research results have clarified the active ingredients and suitable application environmental conditions of rose cold extract, providing important reference value for its application in functional foods, cosmetics, and other fields.更多还原