不同品種玫瑰花的品質特性及加工利用進展

中圖分類號：Q949.751.8 文獻標志碼：A 文章編號：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.）作為兼具經濟價值與文化象征的藥食同源植物，主要活性成分為揮發油類、黃酮類、多酚類及多糖類等，這些成分不僅賦予玫瑰獨特的香氣和風味，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、醫藥等領域的應用提供了理論依據。隨著消費者對健康和天然產品關注的不斷提升，玫瑰的市場需求持續增長，預計2025年，全球食用玫瑰產業市場規模達17億美元。國內玫瑰種植主要分布于山東平陰、甘肅苦水鎮、新疆和田等地，主產區種植面積突破33.33萬 hm^2[2] 。目前，國內玫瑰制品需求年增 12% ，產能缺口逾 60% ，但由于國內玫瑰制品多以初級產品為主，深加工能力不足，精油等高附加值產品主要依賴進口。

國內外對玫瑰花品質特性的研究主要集中在多酚、黃酮、花青素、玫瑰多糖等活性成分的含量及其抗氧化活性方面，且玫瑰在抗氧化功能食品和醫藥領域的應用潛力巨大4。Nowak等指出玫瑰葉提取物中總酚含量在5.7%～15.2% 之間，鞣花酸含量為 9.37～19.42mg/g ，槲皮素含量為 3.68～15.81mg/g ，其多酚含量與抗氧化活性顯著正相關。徐良雄等通過比較不同花卉的抗氧化能力，發現薔薇屬植物花瓣的抗氧化能力尤為突出。在黃酮類化合物方面，奚佳玉等提出香葉醇、香茅醇、芹菜素、山萘酚等黃酮類化合物是潛在的質量標志物，為玫瑰的質量控制提供了依據。花青素在玫瑰品種中廣泛存在，花青素的穩定性和提取方法對其活性影響顯著。……