Study On Separation And Purification Of Polyphenols From Rose Rugosa And Development Of Rose Rugosa Functional Beverage

China abounds in flowers and plants resources and the culture that the flowersand plants are used for food and medicine has a long history. Therefore, in recentyears, people both in China and abroad follow the exploitation and use of bioactivesubstances from the flowers and plants with great interest. Rose rugosa is popularwith people because of its sweet smell and beautiful color. Furthermore, as one kindof material of health food, it has rich nutrition and health care functions. It makesrose rugosa has broad prospects in exploiting functional food and naturalantioxidants.In the previous study, we have already surveyed the antioxidant properties invivo and vitro. And in the present study, the polyphenols were separated and purifiedfrom the rose rugosa ethanol extracts by the macroporous adsorption resin, and thenthe products were mixed into the edible fats and oils to test their antioxidant function.We used polyphenols from rose rugosa to develop a functional beverage, basis on itsnon-toxicity and anti-senility. The main results were as follows:1. The separation and purification of polyphenols from rose rugosa ethanol extracts.A kind of macroporous resin named X-5 resin with good absorption and desorptionfor polyphenols was filtrated from eight types of macroporous resins (X-5, H1070,AB-8, Polyamide, D3520, NKA, NKA-Ⅱand D4020) as column fillingmaterial and separated and purified the polyphenols from the rose rugosa ethanolextracts. The optimum conditions of specimen educed in both static and vibrating waywere: (1) pH value was 3; (2) concentration of NaCl added was 0.5mol/L; (3)content of sample-loading polyphenols was 2.6-2.7mg/ml; (4) sample-loadingvelocity of flow was 3BV/h. The specimen was eluted with 75% ethanol, theeluting velocity of flow was 4BV/h, and its dosage of eluting fluid was 2BV. Theproduction was concentrated via vacuum rotary, and frozen and dried via vacuum.Red powder solid was produced and the content of polyphenols was up to 50.1%. Theproducing rate was 18.9%.2. The antioxidant functions of the polyphenols from rose rugosa in fats and oils. There was a linear positive correlation between concentration of polyphenols andDPPH·-scavenging activity. Polyphenols from rose rugosa showed good antioxidanteffects, and the scavenging activities of 0.03% concentration of polyphenols onearthnut oil and lard were equal to 0.02% of BHT. When the concentration of rosepolyphenols reached 0.04%, the shelf life of the earthnut oil could be prolonged by 2months, the shelf life of lard could be prolong by 4 months. Meanwhile, thepolyphenols mixed with vitamin C exhibited remarkable synergistic effect onantioxidant activity.3. The production procedure of rose rugosa functional beverage. Rose rugosaflowers were lyophilized and ground and the powder was extracted with water (1:20,w/v) at 95±2℃for 30 minutes and repeated for thrice. The main components of roserugosa functional beverage were rose aqueous extract (35%), mango juice (0.5%),lemon juice (0.2%), sugar (6%), and sodium citrate (0.01%).4. The stability of rose rugosa functional beverage. The color of the beverage wasprecarious under the light, so the opaque packages should be preferred. Theconcentration of polyphenols was still around 0.5mg/ml after the beverage had beenstored in the constant temperature incubator at 37℃for six months, and it reducedby 24% comparing with 0.66mg/ml after sterilizing. Simultaneity,DPPH·-scavenging activity reduced from 72% to 52%, and kept at 52%. Itsuggested that the period of validity of rose rugosa functional beverage were sixmonths at least.