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玫瑰精油的提取工艺优化及其在精油窨制花茶中的应用研究
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Abstract:
为提高玫瑰精油提取效率并拓展其在花茶加工中的应用，以墨红玫瑰为研究对象，采用微波辅助水蒸气蒸馏法，系统分析微波功率、微波时间、玫瑰原料和蒸馏水料液比及氯化钠浓度对精油提取率的影响。通过正交试验确定了最佳提取工艺为：微波预处理功率300 w，微波预处理时间90 s，料液比1:7 (g/mL)，氯化钠6%。在此基础上，以感官评分为指标，在正交试验中确定精油窨制花茶最佳工艺为：精油添加量2 mL、窨制时间10 h、温度40℃，所得花茶香气层次丰富、口感清雅。本研究不仅提高了玫瑰精油的提取效率，还为植物精油在食品工业中的应用开辟了新途径。为花茶窨制工艺的优化提供了科学依据，具有重要的应用价值。
To improve rose essential oil extraction efficiency and explore its application in floral tea processing, microwave-assisted steam distillation was employed using Rosa “Crimson Glory”. The effects of microwave power, irradiation time, solid-liquid ratio, and sodium chloride concentration on extraction yield were systematically investigated. Orthogonal experiments determined the optimal extraction parameters as follows: microwave power 300 W, irradiation time 90 s, solid-liquid ratio 1:7 (g/mL), and NaCl concentration 6%. Subsequent orthogonal experiments with sensory evaluation optimized the scenting process, identifying key parameters: essential oil dosage 2 mL, aromatization time 10 h, and temperature 40？C. The resulting tea exhibited a multilayered floral aroma and refreshing palate, demonstrating superior sensory quality over traditional methods. The research findings demonstrated that this method not only enhances the extraction efficiency of rose essential oil but also paves a novel pathway for the utilization of plant essential oils in the food industry. Additionally, it offers a scientific foundation for optimizing the process of flower tea scenting, thereby holding significant application value.
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