不同品種玫瑰花的品質(zhì)特性及加工利用進(jìn)展

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中圖分類號(hào)：Q949.751.8 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1008-1038（2025）06-0043-07

DOI：10.19590/j.cnki.1008-1038.2025.06.008

Quality Characteristics and Processing Utilization ProgressofDifferent Rose Varieties

WU Zhongkang'， LIU Jian'， SONG Peng2 （1.Jinan Forest Farm，Jinan 25OOo，China;2.Jinan Cultural and Tourism Development Group Co.，Ltd， Jinan ， China）

Abstract：Rose is a medicinal and edible plant with economic and cultural importance，as its petals are rich in bioactive compounds such as polyphenols，flavonoids，and essential oils.The international academic community has achieved systematic research results regarding the chemical characteristics and processing technologies of rose flowers. However，domestic studies has primarily focused on the basic component analysis of roses， with a lack of in-depth research on variety specificity and the adaptability of processing technologies.This review summarized the classfication and quality evaluation indicators of edible rose germplasm resources，analyzed the differences in functional components such as polyphenols，essential oils，and flavonoids among dierent rose varieties，and explored the compatibility between processng technologies and variety characteristics.The physicochemical properties of diferentrose varieties significantly influenced the economic aspectsof processing technologies and the stability of product quality.Future research should focus on systematically matching variety characteristics withprocessng technologies to establish a framework linking“variety characteristics，processing responses，and product functions"，enhancing the international competitivenessof functional food products.

Keywords： Rose; functional food; bioactive compounds; processing technology

玫瑰（Rosaspp.）作為兼具經(jīng)濟(jì)價(jià)值與文化象征的藥食同源植物，主要活性成分為揮發(fā)油類、黃酮類、多酚類及多糖類等，這些成分不僅賦予玫瑰獨(dú)特的香氣和風(fēng)味，還具有顯著的生物活性，如抗氧化、抗菌、抗炎等，為玫瑰在功能性食品、化妝品、醫(yī)藥等領(lǐng)域的應(yīng)用提供了理論依據(jù)。（剩余11342字）