University of Ljubljana, Biotechnical Faculty, Department of Landscape Architecture, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Food Chem. 2019 Jan 30;272:434-440. doi: 10.1016/j.foodchem.2018.08.074. Epub 2018 Aug 18.
Chemical composition and colorimetric parameters of alcoholic liqueurs prepared from rose petals were evaluated by comparing the potential of three cultivars ('Amadeus', 'Colossal Meidiland' and 'Rosanna') and three traditional methods of preparation (fresh/air-dried petals extracted in 50% ethanol or aqueous sucrose syrup). Extraction was performed at room temperature for 2 weeks. High performance liquid chromatography/mass spectrometry was used to confirm the presence of 6 anthocyanins, 4 flavanols, 4 phenolic acids, 2 hydrolysable tannins and 31 flavonols in petal liqueurs. The highest concentrations of anthocyanins were determined in extracts from 'Amadeus' petals, followed by 'Colossal Meidiland' and finally, 'Rosanna'. The best extraction yields and optimal colour characteristics were achieved by ethanolic extraction of dry petals followed by fresh petal extraction in ethanol and, finally, extraction in sucrose syrup. Air-dehydration of 'Amadeus' petals prior to extraction in 50% ethanol yielded rose liqueur with the best all round characteristics.
通过比较三种品种（“Amadeus”、“Colossal Meidiland”和“Rosanna”）和三种传统的制备方法（新鲜/风干的花瓣在 50%乙醇或蔗糖糖浆中提取），评估了来自玫瑰花瓣的酒精利口酒的化学成分和比色参数。提取在室温下进行了 2 周。高效液相色谱/质谱联用技术用于确认花瓣利口酒中存在 6 种花色苷、4 种黄烷醇、4 种酚酸、2 种可水解单宁和 31 种类黄酮。“Amadeus”花瓣提取物中花色苷浓度最高，其次是“Colossal Meidiland”，最后是“Rosanna”。通过乙醇干燥花瓣提取，然后是新鲜花瓣乙醇提取，最后是蔗糖糖浆提取，获得了最高的提取产率和最佳的颜色特性。在 50%乙醇提取前对“Amadeus”花瓣进行空气干燥，可获得具有最佳综合特性的玫瑰利口酒。
