不同品种玫瑰花的品质特性及加工利用进展

中图分类号：Q949.751.8 文献标志码：A 文章编号：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.）作为兼具经济价值与文化象征的药食同源植物，主要活性成分为挥发油类、黄酮类、多酚类及多糖类等，这些成分不仅赋予玫瑰独特的香气和风味，还具有显著的生物活性，如抗氧化、抗菌、抗炎等，为玫瑰在功能性食品、化妆品、医药等领域的应用提供了理论依据。（剩余11342字）