[目的]对玫瑰花红色素的提取工艺进行改进,并进行实际应用.[方法]在浸提前,采用冻融-研磨法破碎细胞,并将改进工艺与原工艺进行比较.[结果]新改进的工艺对玫瑰花色素的提取量比原工艺提高24.50％,且新工艺简单实用;玫瑰花红色素在不同的pH条件下显示不同的颜色;将自制的玫瑰花红色素加入白酒、白醋及饮料中制备出特色玫瑰花系列产品,产品性质稳定.[结论]该研究为天然玫瑰红色素的进一步开发和利用提供了依据.%[Objective] The aim was to study the improvement of the extraction process of red pigment from rose and its application. [ Method] The freezing-thawing and grinding combined method was added to break up the cells before extraction, and the improved technology was compared with the old one. [ Result ] The results showed that the extraction amount was increased by 24.50% with the improved process, and the improved process was simple and practical. The red pigment showed different colors in different pH values. Finally, rose red pigment was added into wine, vinegar and beverage to make characteristic rose series products which were stable in quality. [ Conclusion ] The study provides a basis for further development and exploitation of the natural rose red pigment.
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