Effect of different extracting methods on the extraction of Ku-shui rose

In order to develop new beverage of Ku-shui rose and improve the extraction of Ku-shui rose, different extraction methods and process were studied. According to the orthogonal experiment and range analysis, the size of raw material, material liquid ratio, extraction time and temperature of different extraction methods of conventional, microwave and ultrasonic were optimized and the optimum extraction of different extraction methods of roses were determined with indexs of the content of rose pigment in the extract.The results showed that the best process parameters of the conventional rose water extraction was material crushing degree of 60 mesh, material liquid ratio of 1:40, extraction temperature 90℃, extracting time for 30 min, absorbance of anthocyanins was 0.8623 in the rose extraction.The microwave extraction process was material crushing degree 60 mesh, liquid ratio of 1:40, microwave extraction time for 3.5 min, absorbance of anthocyanins was 0.8103 in the rose extraction.The best process parameters of the ultrasonic extraction was material crushing degree of 60 mesh, material liquid ratio of 1:40, extraction temperature 80℃, extracting time for 20 min, absorbance of anthocyanins was 0.9421 in the rose extraction. The extraction rate, V_C, anthocyanin and main aroma compounds of different extraction methods were compared. The results showed that the extraction rate of ultrasonic extraction was 45.32%±0.850%, the content of V_C was (386.00±32.35) μg/mL, and the content of anthocyanins (520 nm absorbance) was 0.9761±0.069, the volume fraction of citronellol and Phenylethyl alcohol by Microwave extraction was 0.0124%±0.003%, 0.0498%±0.002%, respectively. Therefore, ultrasonic and microwave extraction could preserve the unique composition of Ku-shui rose, which could provide evidence for the development of the new product of Ku-shui rose beverage.