Introduction to Roselle and its anthocyanins

Categories:Industry News
Author:Xiaonan
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Time of issue:2023-08-29
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Hibiscus sabdariffa L. is an annual herb of the genus Hibiscus in the Malvaceae family. Its flowers are rich in anthocyanins, which can be used to brew tea and make drinks. Their sour taste can also be extracted from the rose plant pigment, which is used as a food additive in the food industry.Roselle is native to Africa and the tropics of the old hemisphere, and is cultivated in tropical areas all over the world. It was introduced to Fujian, China in 1945, and also introduced to Taiwan, Guangdong and southern Yunnan.

Rose solanum is rich in protein, organic acids, Vc a variety of amino acids, a large number of natural pigments and a variety of minerals, Fresh calyx contains Vc 0.93%, VC 0.21%, protein 0.45%, ash 1.34%, pectin 1.39%, water 87.86%, carotene 0.01%, starch 1.76%, sugar (as glucose) 2.55%. The dry calyx contains 1%-1.5% of total anthocyanins (pigments), 10%-15% of organic acids such as citric acid and hibiscus acid, 16% of reducing sugar, 3.5%-7.9% of protein, 25% of other non-nitrogenous substances, 11% of fiber, 12% of ash, and about 1% of 17 amino acids.

There are two specifications for the dried flower of Roselacea : a flower and a calyx, which are mainly used in the food field, including:

1: One flower for scented tea, direct brewing can be drunk

2: Sepals are used in beverage fields such as milk tea, such as sour plum soup and roselle drink

The standard extract was based on the anthocyanin content, which ranged from 1% to 20%. The standard extract was mainly used as food coloring, and the proportional extract was used in food and health food.