Studies On Functional Substances And Mixed Day-lily Flower Flavoring

Day-lily flower(Hemerocallis Citrine Baroni) is also known as "Jinzhencai". Ourcountry has a long history of several thousand years in planting day-lily flower, whichis a kind of highly economic and of highly medicinal value. There are abundantvitamins, mineral and other functional substances in day-lily flower. Root, culm,leaves can be used for both food and drug. Day-lily flower contains materials withspecific healthy substances, such as colchicines, lecithin, etc. Day-lily flower pollenhas more nutrition than other plant pollen, especially in amino acid and mineralcontent. Hunan is a large province of planting day-lily flower, occupying about 70%market share in whole country. Modern scientific and technological methods be usedto measure functional substances in day-lily flower on the existed research basis. Andin the paper, frozen-dehydrated day-lily flower be processed to a kind of flavoring.Experiments in the paper include such segments as following:A method be established to measure the content of colchicines with HPLC in thispaper. Results show that colchicines in frozen-dried day-lily flower is 0.049g/Kg,while not be found in sunny-dried day-lily flower and thionic day-lily flower. Alsothis paper determinates lecithin content in different kinds of dried day-lily flower byUV spectrophotometer. Results show that: the content of lecithin in frozen-driedday-lily flower, sunny-dried day-lily flower and thionic day-lily flower is 0.259%,0.096%, 0.124%..The content of amino acid and other essential nutrition be contrasted in thispaper among frozen-dehydrated day-lily flower, day-lily root and other plant pollen.The content of protein and necessary amino acid in day-lily flower pollen is higherthan some other plant pollen. The content of mineral in frozen-dehydrated day-lilyflower is high, especially ihe content of iron in day-lily root is high.This paper attempts to produce a kind of flavoring with frozen-dehydrated day-lilyflower powder by orthogonal experiment. The processing of mixed day-lily flower flavoring, optimal proportion and the comparison of effective factors were confirmed.The experiment showed the optional proportion of the powder of day-lily flower,monosodium glutamate and I+G was 15:50:1.2, the optional proportion of addingwater was 10% and the optional dried temperature was 80℃. Under these optimalconditions, the quality of products was the best.