The development of the rosa rugosa syrup and its antioxidant and bacteriostatic activity
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摘要: 以苦水玫瑰为原料研制玫瑰糖浆,在单因素实验的基础上选取料液比、提取时间、提取次数为实验因素进行L9（34）正交实验设计优化苦水玫瑰糖浆的制备工艺。通过研究玫瑰糖浆对2,2’-联氨-双（3-乙基苯+并噻唑啉-6-磺酸）二胺盐（ABTS）的清除作用,探讨其体外抗氧化活性;并采用滤纸片法研究其抑菌效果。结果表明:苦水玫瑰糖浆的最佳制备工艺参数为:料液比1∶40,提取时间2 h,提取次数4次,蔗糖添加量45%,柠檬酸添加量0.15%,在此工艺条件下制得的苦水玫瑰糖浆酸甜适中,有浓郁的玫瑰花香,口感清爽,葡萄糖当量（DE值）14.94%,水分54.27%,相对甜度4,粘度500 m Pa·s,p H3.43,总黄酮含量1.95 g/L,密度1.15 g/m L,且具有较强的体外抗氧化活性和抑菌效果:对ABTS+·的半数抑制浓度(IC50)为186.1μL/L;对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为（1.37±0.09）cm和（1.67±0.14）cm。Abstract: Rosa rugosa was used to produce rose syrup.On the basis of single factor experiment,using materialliquid ratio,extraction time and extraction times as experimental factor,the optimum process parameters were determined by L_9(3~4) orthogonal experiment.Scavenging effects of 2,2'-Azino-bis-( 3-ethylbenzothiazoline-6-sulfonic acid) diammonium( ABTS) radicals of rose syrup was investigated to study its anti- oxidation activity in vitro,and filter- paper method was used to study the bacteriostatic activity. The results showed that the optimum process parameters of rose syrup was determined as follows: material- liquid ratio 1 ∶ 40,extraction time 2 h,extraction times 4,white granulated sugar 45%,citric acid 0.15%. Under this condition,the rose syrup tasted moderate sour and sweet with rose aroma and fresh palate,the DE was 14.94%,moisture was 54.27%,relative sweetness was 4,viscosity was 500 m Pa·s,p H was 3.43,flavonoids content was 1.95 g / L and density was1.15 g / m L. It also had stronger antioxidant in vitro and bacteriostatic activity: the half inhibitory concentration( IC_(50))on ABTS~+· was 186.1 μL/L,and the rose syrup had good antibacterial activity on Staphylococcus aureus and Escherichia coli,the diameters of antibacterial circle were( 1.37 ± 0.09) cm and( 1.67 ± 0.14) cm.
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Keywords:
- rose syrup /
- development /
- antioxidant /
- bacteriostatic
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