| With the improvement of people’s life quality,health and function of product concept have attracted more and more people’s attention.The edible flower is a kind of health,pollution-free natural resources,and contains important ingredients.Today,more and more flower products present to food,cosmetics and pharmaceutical industries.In the trend of people’s pursuit of healthy life,it is of great significance for Industrialization of flower products,rational utilization of flower resources,evaluation of the quality of flower resources,guiding the production of flowers and plants to study the existence of the important functional components of flowers and the mechanism of influence.This test takes five materials of Chrysanthemum 、three varieties of cherry 、 four materials of osmanthus and a varieties of flos lonicerae as research materials.It was to study the effects of the origin,variety,processing method and the picking period on the flavonoids,chlorogenic acid and volatile components of the flower.The main research contents and conclusions are as follows:(1)Based on the analysis of the functional components of tea chrysanthemum,the most content of flavonoids,chlorogenic acid and volatile oil in different varieties of chrysanthemum are ’dayangju’(13%),"Mulan chrysanthemum"(0.38%),and "Chrysanthemum indicum var.aromaticum"(3.25%).The variety,place of origin and the drying method of chrysanthemum have different effects on its functional components.The content and volatile components of ‘dayangju’ and ‘xiaoyangju’ were very similar,but not‘Chrysanthemum indicum var.aromaticum’.The volatile components of dendranthemaindicum leaves and flowers are similar,and the content of volatile oil was higher than that of the other four varieties of chrysanthemum,the extraction method of volatile oil had a great influence on the volatile components and the relative content of the volatile components.(2)The maximum content of flavonoids and chlorogenic acid in cherry are Cerasus serrulata‘Superba’(9.61%)and Cerasus serrulata‘Sirotea’(6.56 ‰),the average content of chlorogenic acid in cherry is higher than that of chrysanthemum and sweet scented osmanthus.The drying mothed of water-removing can protect chlorogenic acid from decomposition,but has little effect on flavonoids,and flavonoid content of low temperature treatment is the highest.The varieties and the processing method of cherry blossom are closely related to volatile components.Cerasus serrulata‘Sirotea’ with 55℃drying treatment has the most varieties and the relative amount of volatile components.Decamethyl-Cyclopentasiloxane of Cherry blossom is a very important ingredients,which is also used in cosmetics industry.So Cherry blossom has an important research value.(3)The content of total flavonoids of Jin Gui,which is 15.33%,is the highest in all the tested plants.The chlorogenic acid content of orange osmanthus was the highest(0.72%),it needs to be carefully considered when used,because total chlorogenic acid content of Osmanthus fragrans Lour.is generally low.Osmanthus fragrans var.semperflore has more kinds and relative amount of volatile components in the four materials of osmanthus.It is similar of volatile components in the other three varieties of osmanthus.It is contains Geraniol、Ionones、 Linalool oxide,which have wide application values and market values.The content of flavonoids,volatile components and relative content were affected greatly by variety.(4)Honeysuckle,which is from the Shennongjia area,contents 11.31% of flavonoids and19.9 ‰ of chlorogenic acid.In the same type of study,the content of flavonoids and chlorogenic acid were higher than the average content of chlorogenic acid in Flos Lonicera,it is also much higher than that of the other tested materials in this test.Honeysuckle of Shennongjia can be promoted the cultivation because of its high content an high quality. |
