Analysis Of Harvest Period’s Effect On Constitutes Of Rose Bloom And Comparison Of Hip’s Constitutes Between Different Varieties

Rose rugosa cv.“Plena” is the excellent material of medicine and food, which is a kind of characteristic resource of “Yunnan? province. The hip is the fruits of edible rose, and it has high development value because of rich nutrients and active substances. The Physico-chemical and active constitutes, aroma and fatty acid composition were analyzed in “Yunnan? Rose rugosa cv.“Plena? of different Harvest Period and hips of different varieties.The changes of Physico-chemical and active components were compared from “Yunnan? Rose rugosa cv.“Plena?, and the influencing regulation of Harvest Period, illumination and accumulated temperature were discussed. At the same time, Physico-chemical and active constitutes, fatty acid composition were compared between different varieties of hips. The results showed:1. The optimum parameters of anthocyanin’s altrosonic assisted extracting from rose, ratio of material to solvent: 1:20, ultrasonic temperature: 70℃, ultrasonic time: 30 min and concentration of ethanol: 65%. The extractive amount of anthocyanin with optimum parameters was 267mg/100 g. The optimum parameters of total flavonoids? altrosonic assisted extracting from roses, ratio of material to solvent: 1:30, ultrasonic temperature: 70 ℃, ultrasonic time: 25 min and concentration of ethanol: 70%. The extractive amount of total flavonoids with optimum parameters was 334mg/100 g.2. The physico-chemical components’ content of “Yunnan? Rose rugosa cv.“Plena? changed with Harvest Period, and was effected by illumination and accumulated temperature. Contents of sugar, crude fibre, anthocyanin, total flavones had positive correlation with illuminous time and accumulated temperature. Among them, accumulated temperature had a more remarkable effect than illumination on metabolism and accumulation of anthocyanin and total flavones, and illumination and accumulated temperature had a greater effect on metabolism and accumulation of sugar than crude fiber. Contents of sugar, crude fibre, vitamin C, anthocyanin and total flavones reached peak at May.3. The results of mineral elements’ analysis in Rose rugosa cv.“Plena? showed, contents of K and Na changed significantly with Harvest Period, which reached the peak at May. Contents of Ca and Zn reached maximum at July. The content of Fe was at highest level at April.4. 38 kinds of aroma components were preliminarily identified in “Yunnan? Rose rugosa cv.“Plena?. β-citronellol, geraniol, phenethyl alcohol,nerol, nerolyl acetate, methyl geranate, hexylenic aldehyde and terpene were the main aroma components, the relative contents of which were respectively 4.48%, 9.52%, 8.2%, 9.49%, 3.45%, 1.57%, 7.73% and 11.75%, and they accounted for 63.93% of the identified aroma components.5. Contents of physico-chemical components were significantly different between 5 kinds of hips. Contents of crude fibre and crude polysaccharide were highest at R.rugosa“Pingyinsanhao?. Contents of sugar, ash, β-carotene, lutein, Na, Ca and Zn were highest at R.rugosa“Ciguo white?. Contents of vtamin C and acid were highest at R.rugosa“Danban red?, and significantly higher than the rest 4 varieties. Contents of total flavonoids, protein, K and Fe were highest at R.rugosa“Liangye?.6. 16 kinds of fatty acid were indentified in seed oil of hips, and unsaturated fatty acid was the main component. Among them, the total relative content of oleic acid, linoleic acid and linolenic acid accounted for 93%. PCA showed that fatty acid composition was significantly different between 5 kinds of hips seed oil.7. Corelation analysis showed that sugar, crude fibre, anthocyanint, otal flavones had strong correlation with each other in rose and sugar, lutein, Zn had strong correlation with each other in hips.