不同市售玫瑰花茶品质特性分析

Analysis of quality characteristics of different commercially available rose flower teas

摘要

为探究不同市售玫瑰花茶的品质差异，本研究选取8种具有代表性的玫瑰花茶为实验样品，通过测试色泽、水分、总多酚、总黄酮、DPPH自由基清除率等指标，建立不同玫瑰花茶的品质评价体系，并结合皮尔逊相关性分析对玫瑰花茶中活性物质质量分数和抗氧化能力进行比较。结果表明：苦水玫瑰的水分含量最少，重瓣玫瑰的亮度值(L^*)、红度值(a^*)最高。总多酚质量分数，以苦水玫瑰最高，且与其他样品之间差异显著(p<0.05)；墨红玫瑰中总黄酮质量分数为14.03 mg/g。而大马士革玫瑰、法兰西玫瑰的总花色苷质量分数较低，且样品之间差异不显著(p>0.05)。此外，不同玫瑰花茶均表现出较好的抗氧化能力。墨红玫瑰的感官评价整体分数较高，消费者更容易接受。皮尔逊相关性分析发现，试验用的样品中总多酚与总黄酮含量之间具有极显著的正相关性(p<0.01)。综合来看，玫瑰花茶的品种对其品质有较大的影响。本研究为消费者选择玫瑰花茶提供理论依据，进而带动可食玫瑰加工产品的升级与优化。

Abstract

To explore the quality differences among various commercially available rose tea products, this study selected eight representative rose tea samples for experimentation. By testing indicators such as color, moisture content, total polyphenols, total flavonoids, and DPPH radical scavenging capacity, a quality evaluation system for different rose teas was established. Pearson correlation analysis was also conducted to compare the mass fraction of active substances and antioxidant capacity in rose tea samples. The results showed that the moisture content of Kushui rose was the lowest, while the brightness value (L^*) and redness value (a^*) of double-petal rose were the highest. The total polyphenol mass fraction was highest in Kushui rose, and the difference was significant compared with other samples (p < 0.05). The total flavonoid mass fraction in Muhong rose was 14.03 mg/g. The total anthocyanin mass fraction in Damask rose and French rose was relatively low, and the difference among samples was not significant (p > 0.05). Additionally, all rose tea samples demonstrated good antioxidant capacity. Muhong rose received a higher overall sensory evaluation score and was more acceptable to consumers. Pearson correlation analysis revealed a highly significant positive correlation between total polyphenols and total flavonoids in the tested samples (p < 0.01). Overall, the variety of rose has a significant impact on the quality of rose tea. This study provides a theoretical basis for consumers to choose rose tea and promotes the upgrading and optimization of edible rose processing products.

关键词

玫瑰花茶 / 总黄酮 / 色泽 / 相关性分析

Key words

rose tea / total flavonoids / color / correlation anlysis

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基金资助

河南省2024年大学生创新创业训练计划项目(202412746044)