本文利用激光粒度分析、扫描电子显微镜（SEM）、红外光谱、Zeta电位及浊度等多种分析实验技术，对玫瑰花超微粉和细粉的粒径分布、比表面积、微观形貌、化学官能团吸收强度比、分散水溶液的稳定性等物化性质进行了对比研究，并比较了其持水、持油力和溶解性等性质差异。结果表明：玫瑰花超微粉大部分组织结构和细胞壁较细粉破碎严重，各官能团吸收强度相对含量比均高于玫瑰花细粉。玫瑰花超微粉比细粉在水溶液中分散稳定性更好；随温度升高，两种玫瑰花粉分散水溶液的浊度均呈先下降后上升趋势，80 ℃左右降至最低；超微粉较细粉的分散水溶液稳定性受温度影响小；沸水浴后，超微粉抵抗介质离子强度变化的能力明显优于细粉；与玫瑰花细粉相比，超微粉持水、持油能力降低，而溶解性升高。

Differences between rose superfine powder (RSFP) and rose fine powder (RFP) in terms of particle size distribution, specific surface area, micro-morphology, absorption intensity of chemical functional groups, and the stability of their dispersed aqueous solution were investigated using several techniques, including laser diffraction particle size analysis, scanning electron microscopy (SEM), infrared spectroscopy (IR), Zeta potential analysis, and turbidity analysis. In addition, differences in water holding capacity (WHC), oil holding capacity (OHC), and solubility between RSFP and RFP were also studied. The results showed that most tissue structures and cell walls were broken down in RSFP. The relative absorption intensity of the functional groups in IR was higher in RSFP than in RFP. Furthermore, the dispersed aqueous solution of RSFP was more stable compared to that of RFP. As the temperature increased, the turbidity values of both dispersed aqueous solutions showed a decreasing trend followed by an increasing trend and reached the lowest value at 80 ℃. Temperature had a small effect on the stability of the RSFP dispersed aqueous solution. Moreover, although the turbidity of the dispersed aqueous solution of RSFP and RFP was affected by the ionic strength, RSFP was more resistant to intensity changes in buffer ionic strength than was RFP after being subjected to a boiling water bath. The WHC and OHC of RSFP decreased compared to those of RFP, while the solubility increased.

国家农业科技成果转化资金项目（国科发农[2012]821）；山东省农业重大应用技术创新项目（鲁财农指[2013]136号）