| During the process of rose essential oil extraction by distillation, massive liquid remained, including the filtrate from the extraction by removing the rose dregs and condensed Fluid. Therefore, the essay was aimed to analyze the functional components and antioxidant ability of filtrate, but also to research on the clarification of the filtrate and the preparation of a rose functional beverage. The main results were as Follows:More than30kinds of known or unknown polyphenol compounds were Found in the filtrate, identiFied as quercetin, rutin, quercetin7-o-3-o-diglucoside, myricetin3-o-rhamnoside glucosidase, quercitrin, cyaniding3-glucosyl rutinoside, etc, measured by liquid chromatography mass spectrometry (LC-MS) and ultra-high-performance liquid chromato-graphy time-of-Flight mass spectrometer (UPLC/Q-TOF-MS).And also more than20kinds of volatile substance including phenethyl alcohol, eugenol, isoeugenol, benzene1,2-dimethoxy-4, ect, were determined by GC-MS. The main functional ingredient in the filtrate was determined with quercetin as the standard, the result showed that the content of quercetin was0.12mg/mL by HPLC. The analysis of the filtrate showed that the content of Mg, Na, K and Ca were25.413mg/L,5.315mg/L,205.000mg/L and14.286mg/L, respectively.The scavenging activities of filtrate on DPPH and hydroxyl Free radical were demonstrated, as well as the total antioxidant capacity. The results suggested that filtrate after rose essential oil extraction was a good source of antioxidant. Higher concentration might result in a dramatical increase in Free radical scavenging rate and total antioxidant capacity.0.1%of concentration resulted in76.64%of DPPH radical scavenging rate. However,2%of filtrate concentration resulted in55.42U/mg of hydroxyl radical scavenging ability and18.621U/mg of total antioxidant capacity. Furthermore, influence of vitamin C and citric acid on the antioxidant ability of the filtrate were assessed. It suggested that vitamin C and citric acid contributed to strengthen the antioxidant capacity. Especially, filtrate incorporating0.02%vitamin C and0.05%citric acid simultaneously exihibited a significant effect on the antioxidant ability of the liquid. It could be concluded that incorporating0.12%chitosan led to well interaction with pectin and protein and improved the clarity to some extent, while addition of PVPP resulted in cream. However, with0.07%pectinase led to decrease in the contents of polysaccharides, protein and pectin. Besides, addition of0.004%protease would improve the clarity effectively by30%, compared with the control group.The Single factor test and cental composite design were applied to study the optimum clarification method of filtrate, with the content of polyphenols, polysaccharides, protein and pectin as index. The optimum combinations of chitosan, pectinase and protease were0.05%,0.05%,0.01%, respectively.The single factor test, the D-optimal mixture experiments, orthogonal experiment and central composite design were employed to optimize the formula and technology of functional beverage. The optimized formula of beverages were designed as Follows:clarified filtrate46%, condensed water30%, sucrose4.29%, honey2.46%, β-cyclodextrin0.2%, pomegranate juice2%and Bamboo-leaf flavonoids0.1%, pH3.71.The physical characteristics of rose functional beverage change gradually, during25date storage in the condition of4℃,37℃or60℃. During the storage, lightness of beverage decreased, red receded and turning yellow gradually, the pH value becomed larger, and the content of solid matter increased gradually. Furthermore, the change of the beverage was less significant during the storage temperture at4℃. In order to keep good quality of the beverage, we choose the storage temperature at4℃to refrigerate. |
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