Process of Extracting Three Edible Components from Rosa Roxburghii Fruit Residue

Abstract

This process was designed to optimize and extract three edible components from Rosa roxburghii fruit residue. The effects of different extraction conditions on the extraction rates of polysaccharides, microcrystalline cellulose and soluble dietary fiber from Rosa roxburghii fruit residue were investigated by single factor experiments, and the extraction process was optimized. The results showed that polysaccharide, microcrystalline cellulose and soluble dietary fiber contents were 1.4g, 13.03g and 0.523g, respectively, from 50g of Rosa roxburghii fruit residue, and the extraction effect was significant. The process realized the efficient separation and purification of three edible components from Rosa roxburghii fruit residue, and provided technical support for the comprehensive application of Rosa roxburghii fruit residue.