【作者】 杜鹃；

【导师】 冯作山；

【作者基本信息】 新疆农业大学 ， 食品科学， 2006， 硕士

【摘要】 玫瑰花是一种具有很高食用价值和药用价值的花卉,玫瑰提取精油后会产生大量的玫瑰残渣、玫瑰水,玫瑰水中残留精油的芳香成分,玫瑰残渣颜色鲜艳,含有丰富的黄酮物质,随着玫瑰产业的发展,如何对玫瑰精油的后产物进行合理的综合利用,逐渐成为人们关注的热点。本文通过用静态吸附法、二次蒸馏法、溶剂萃取法对玫瑰水中的芳香成分进行捕获富集,用GC/MS法分析捕获的成分,发现二次蒸馏法可以获取玫瑰水中残留的22种芳香成分,方法简单,富集效果理想。对提取精油后的玫瑰花中的色素类物质进行了提取纯化研究,通过单因素实验和正交实验,确定了玫瑰花色素提取采用65%、pH=1的乙醇,料液比为1:20,75℃下提取1.5h效果最好。通过纸层析、柱层析对提取的玫瑰色素进行分离纯化,确定了以BAW2(4:1:2)作为玫瑰花色素分离的有效展开剂,分离纯化得到三种成分,经颜色反应初步认为是花色苷和黄酮类物质。通过与移动试剂AlCl3作用、A440/Amax比值及将纯化的花色苷在特定条件下水解,判断其糖苷组成,最后认为花色苷为矢车菊色素-3-葡萄糖苷(Cy-3-glu)。通过吸收光谱法与移动试剂甲醇钠、甲酸钠的波长移动法,以及与标准品的液相色谱比较法,判断纯化的黄酮化合物为槲皮素类。更多还原

【Abstract】 The rose belongs to flowersand plants that has the high edible value and the medicinal purposes value.After the rose volatile oil was extracted ,there were massive by-products that had lots of volatile aroma compounds and flavanone matter.With the development of rose industry ,people pay much attention to how to use the comprehensive by-products.Three methods were used to extract and capture the aroma compounds in the rose water and were analysized by GC/MS.22 volatile components were caught by two step distillation method ,the result suggested that it was simplest and effective way among the three methods.The pigment ingredients were studied by the sigle factors and orthogonal expriment. the most favored extracting condition as follow: pH=1,ethyl alcohol density was 65%,temperature was 75℃,the time was 1.5h, the rate of the material to extraction is 1:20.Three components were obtained by paper chromatographic analysis,column chromatographic analysis and determined the three components were flavones and anthocyanins ingredient by BAW2(4:1:2) and color response.The anthocyanins was finally determined cornflower pigment cyanisin-3-glucosid (Cy-3-glu) with AlCl3 and A440/Amax and special hydrolisis condition.The flavanons ingredient was Quercetin through the absorption spectrum,the moved reagent NaOMe and NaOAc and HPLC method with the standarial material.更多还原