Comparative research on basic ingredients and volatile aroma compounds of Rosa roxburghii Tratt and Rosa sterilis D.shi
Characteristics nutrition components and aroma compounds were determined to compare the difference of the basic ingredients and volatile aroma compounds between the "Guinong five" Rosa roxburghii Tratt and "Anshun" Rosa sterilis D.shi of Puding district of Anshun city.Results indicated that significant differences of size,shape,weight and color in the two fruits.For nutrient contents,total sugar,reducing sugar,total acidity and flavonoids in Rosa sterilis D.shi were higher than Rosa roxburghii Tratt,while Vc and SOD were on the opposite.For aroma compounds,41 aroma compounds were found in Rosa roxburghii Tratt including limonene(28.675％),ethyl caprylate (15.095％),ethyl caproate (9.897％),β-Chamigrene (5.758％),guaiene (5.447％),β-Ocimene (5.270％),cis-3-hexenolacetate (4.067％) and so on.40 aroma compounds were found in Rosa sterilis D.shi including β-Ocimene (14.840％),cis-3-hexenolacetate (11.957％),β-Chamigrene (8.300％),3-hexen-1-ol(7.282 ％),g uaiene (7.261％),2,6,1 0,10-Tetramethyl-1-oxa-spiro [4.5] dec-6-ene (7.123 ％) and so on.There were some differences between the two fruits while they still had the same 21 aroma compounds.
Rosa roxburghii TrattRosa sterilis D.shifruit characterbasic ingredientsvolatile aroma compounds
国家科技期刊平台
NSTL
万方数据
维普
