[1]王斌,王凤君,梁颖琪,等.玫瑰纯露提取工艺优化及其抑菌和抗氧化活性研究[J].北方园艺,2020,44(18):106-113.[doi:10.11937/bfyy.20194233]
　WANG Bin,WANG Fengjun,LIANG Yingqi,et al.Study on Extraction Process Optimization of Rose Hydrosol and Its Antibacterial and Antioxidant Activities[J].Northern Horticulture,2020,44(18):106-113.[doi:10.11937/bfyy.20194233]
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玫瑰纯露提取工艺优化及其抑菌和抗氧化活性研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第44卷 期数: 2020年18 页码: 106-113 栏目: 出版日期: 2020-09-30
Title:
Study on Extraction Process Optimization of Rose Hydrosol and Its Antibacterial and Antioxidant Activities
作者:
王斌1; 王凤君1; 梁颖琪1; 王德琪2; 何金明1
（1.韶关学院 英东生物与农业学院/韶关市芳香植物工程技术研究中心,广东 韶关 512005；2.广东华拓生物科技有限公司,广东 韶关 512600）
Author(s):
WANG Bin1; WANG Fengjun1; LIANG Yingqi1; WANG Deqi2; HE Jinming1
(1.Henry Fok College of Biology and Agriculture/Shaoguan Aromatic Plant Engineering Technology Research Center,Shaoguan University,Shaoguan,Guangdong 512005;2.Guangdong Huatuo Biotechnology Limited Company,Shaoguan,Guangdong 512600)
关键词:
玫瑰纯露; 工艺优化; 响应面法; 抑菌活性; 抗氧化活性
Keywords:
rose hydrosol; process optimization; response surface methodology; antibacterial activity; antioxidative activity
DOI:
10.11937/bfyy.20194233
文献标志码:
A
摘要:
以“中天”玫瑰花朵为试材，采用水蒸气蒸馏法提取玫瑰纯露，通过响应面试验优化了玫瑰纯露的提取工艺，并评价了玫瑰纯露的抑菌和抗氧化活性，以期为玫瑰纯露的开发利用提供参考依据。结果表明：在花液比为1∶1.7 g?mL-1、回流时间为7 min、蒸馏温度为120 ℃的条件下，获得的纯露感官评分最高；在该条件下提取的玫瑰纯露对DPPH?和超氧阴离子的清除率分别为24.66%和5.03%，对微生物生长具有明显抑制作用，表明提取的玫瑰纯露具有较好的抑菌和抗氧化活性。
Abstract:
Taking rose ‘Zhongtian’ petals as materials,hydrosols were extracted by using the method of steam distillation.The extraction process of rose hydrosol was optimized by response surface methodology,and antibacterial and antioxidant activities of rose hydrosol were evaluated,in order to provide basis for the development and utilization of rose hydrosol.The results showed that under the condition of flower-liquid ratio of 1∶1.7 g?mL-1,reflux time of 7 minutes and distillation temperature at 120 ℃,the obtained hydrosol showed the highest sensory score.Under this condition,the scavenging rate of rose hydrosol against DPPH? and superoxide anion were 24.66% and 5.03%,respectively,and which could obviously inhibit the growth of microorganisms,suggesting that the extracted rose hydrosol had strongly antibacterial and antioxidative activities.

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备注/Memo

第一作者简介：王斌（1991-），男，甘肃秦安人，博士，讲师，现主要从事农产品加工及贮藏工程等研究工作。E-mail：b_wangsgu@163.com.责任作者：何金明(1973-)，男，满族，内蒙古通辽人，博士，教授，现主要从事芳香植物资源开发与利用等研究工作。E-mail：jmh-3183@163.com.基金项目：韶关市科技计划资助项目（2019sn085）；韶关学院校级重点资助项目（SZ2018KJ02）；韶关学院大学生创新创业训练计划资助项目（Sycxcy2019084）。收稿日期：2019-11-08

更新日期/Last Update: 2020-12-23