大理白族发酵玫瑰的食用民族植物学研究

世界各民族传统药食文化不仅为药食植物资源的可持续利用和保护提供了指导性信息，同时也为药食资源研发提供了重要的知识“原型”。本研究拟以民族植物学理论与方法为导向，结合现代高通量和生物活性测试技术，阐明大理白族地区玫瑰资源现状及其玫瑰糖的传统发酵工艺机制，以传统玫瑰糖发酵工艺为“线索”，探索大理白族传统玫瑰糖发酵工艺过程中的微生物分布和变化规律及优势菌群（种），解析在发酵过程中不同条件下的纯种工艺参数和优化发酵工艺机制，探讨发酵玫瑰资源的食用功能及主要生物活性机理。研究结果将对该地区玫瑰资源及其传统发酵工艺的保护和传承具有重要的意义，为该地区玫瑰及其发酵工艺资源发掘和利用提供应用基础性研究。

Traditional medicinal and edible cultures of ethnic groups in the world not only provide significance information for the sustainable utilization and protection of medicinal and edible plant resources. At the same time, it also provides an important knowledge "prototype" for the research and exploitation of drug and food resources. As the guidance of theory and method of Ethnobotany and combining modern high flux and test technology of the biological activity, this study is to explain and clarify the situation on Rose resources and its traditional fermentation handcraft of Bai people in Dali. Based on the "clue" from this traditional handcraft of Rose fermentation, we are going to systematic research and analysis microbial distribution feature and change rule as well advantage bacterium group under different conditions from traditional rose derivatives, to search process parameters from production process of purified bacterial species from rose derivatives, analyze main bacterial species and optimization mechanism of fermentation process under different conditions control, and to select edible function main biological active mechanism for Rose fermentation resource. The results of the study are important significance for resource conservation of alpine Rose and inheritage of related traditional fermentation process in Bai area in Dali. And it also will provide applied and basic research for further exploitation and utilization on fermented process of Rose resource in this area.