| Rosa roxburghii tratt is a higher value Edible wild plants. Rosa roxburghii fruits is rich in vitamins, trace elements, amino acids and other important biochemical molecules, especially the highest content of vitamin C. Rosa roxburghii enhance cell-mediated immunity, anti-aging, reduce the body burden of heavy metals, enhance anti-cancer anti-cancer, blood fat, remove free radicals in body. However, due to tannins Rosa ingredients in raw food taste bad and difficult to store, makes consumer market limite, so to facilitate the processing of food and have a longer shelf-life products is very necessary for Rosa roxburghii tratt oral Liquid.In this paper, the establishment of a high-performance liquid chromatography in the Vc content of Rosa method linear range of 0.1 ~ 1.0mg/mL, the detection limit of 0.5ng, the average recovery rate of 94.64%, relative standard deviation of 0.0135% with high sensitivity, accurate, fast, easy to operate, the advantages of easy popularity.This paper systematically studied the assassination of pear processing Vc of the process in case of loss, Rosa roxburghii Tratt beating is the most serious Vc loss process, but polyphenols and add disodium EDTA to the two anti-oxidants improve the retention rate Vc, research results show that the effect of adding 0.03% of tea polyphenols better Vc can save up to 93.89%; added phytic acid can reduce the high temperature heat treatment on the destruction of Vc, research has shown that, in the assassination of pear juice to add sik acid, when its concentration reached 0.09% after the high-temperature heat treatment, Vc the preservation rate of 90.16%, while phytic acid did not add Vc of the control group only 74.45% retention rate; comparative study of the pasteurization(65℃, 30 min), ultra-high temperature instantaneous sterilization UHT (135℃, 5S) and high-voltage pulsed electric field sterilization PEF (30 kV/cm, 400μs) methods on Rosa roxburghii Tratt in Vc content, pH, total acidity, light transmittance, the color and aromatic components of the impact of the results proved PEF sterilization as the best way of sterilization. At the same time, the paper also examined the chitosan, bentonite, gelatin, pectinase,ɑ-amylase to clarify the effect of the assassination of the pear juice and found that the use of bentonite composite and chitosan (20:1), when the added volume of to 6.3g / L, the so clarity reached 98.1%.Rosa roxburghii Tratt that the key to beating and disinfection processes, such as the effective implementation of the principle of the use of HACCP throughout the processing steps of the potential harm to the quality of the analysis, identified three key quality control points (CQCP): CQCP1 acceptance Rosa fruit; CQCP2 beating; CQCP3 sterilization; and set up a key limits, monitoring procedures, corrective measures and quality control plan and improve the High content of Vc of Rosa roxburghii Tratt Oral liquid content of the new product planning and research and development.Using rosa roxburghii tratt as test materials,changing the temperature to cause the anaerobic degradation of vitamin C, the kinetics anaerobic degradation of vitamin C in rosa roxburghii tratt was studied for providing a the oretical basis for predicting the loss of vitamin C in packaging. The results showed that the degradation of vitamin C in beverage affected by temperature followed first-order reduction model. A model of a typical temperature prediction equations are as follows: 4℃: f (c ) =f (c0) exp (-0.1492×10-3t ) 20℃:f (c ) =f (c0) exp (-0.2842×10-3t ) 30℃:f (c ) =f (c0) exp (-0.3286×10-3t ) 40℃:f (c ) =f (c0) exp (-0.6843×10-3t )Obtained through mapping the activation energy E (28.3424) and pre-exponential factor A (31.3119), its substitution: ln kθ= lnA-E/RT, vitamin C has been the reaction rate constant kθ.
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