Extraction Of Main Functional Components Of Dandelion And Development Of Its Oral Liquid

Dandelion(Taraxacum mongolicum Hand.-Mazz.)is a kind of medicinal and edible plant,which is rich in many functional components and has high development value.In this experiment,the extraction process of alcohol-soluble and water-soluble components from dandelion were studied.The Dandelion oral liquid with good flavor and stability was prepared by the concentrated extract of dandelion.The antioxidant and bacteriostatic activities of dandelion oral liquid were also explored.All of the studies were expected to provide useful support for the development of dandelion products.The main research contents and results are as follows:(1)Study on extraction of main functional components of dandelion.Taking the yield of dandelion flavonoids as an index,which is the typical alcohol-soluable component,the ultrasonic-microwave synergistic extraction method and ultra-high pressure assisted extraction method were studied.It was found that the highest yield of flavonoids extracted by the ultrasonic-microwave synergistic extraction method was 1.77%.The optimal extraction conditions of dandelion flavonoids by ultrasonic-microwave synergistic extraction method were as follows:extraction temperature 80℃,solid-liquid ratio 1:45 g/mL,extraction time 5.5 min,and ethanol concentration 80%.Selected the filtrate residue of dandelion treated by the optimal extraction process of the flavonoids as the experimental material,the highest yield of polysaccharides extracted by the ultra-high pressure assisted extraction method was up to 22.83%.The optimal extraction conditions were as follows:pressure 300 MPa,holding time 6 min,material-liquid ratio 1:30 g/mL.(2)Development of dandelion oral liquid.The results of sensory evaluation assisted with electronic nose and electronic tongue,showed that the best process of dandelion oral liquid was as follows:ethanol extract concentrate to water extract concentrate of dandelion ratio 3:7,40%of the concentrate,5.5%of sugar,0.75%of beta-cyclodextrin and 0.05%of citric acid.The dandelion oral liquid was dark brown,translucent,sweet and sour,with a bitter delayed bitterness and a smooth taste,and has the unique fragrance of dandelion.Then the amount of compound stabilizer of dandelion was explored,and the best combination of compound stabilizer was:xanthan gum 0.08%,guar gum 0.007%,sodium carboxymethyl cellulose 0.06%.Under these conditions,the flavour,state,taste and color of dandelion oral liquid were the best,and the rheological stability was optimal.Moreover,it was testified the dandelion oral liquid was a kind of pseudoplastic fluid,furtermore,the rheological equation of the dandelion oral liquid was constructed.(3)Studies on the functionality of dandelion oral liquid.The tested physical and chemical indexes of dandelion oral liquid were as follows:pH value 5.53,soluble solids content 8%,total number of colonies 6×102 cfu/mL,flavone content 0.41 mg/mL,polysaccharide content 3.5 mg/mL,chlorogenic acid content 0.11 mg/mL,ethanol residue 0.36%.Dandelion oral liquid can effectively eliminate hydroxyl radicals and superoxide anions,and the scavenging rate can reach more than 90%.With the increase of concentration,the total reducing power of dandelion oral liquid increased gradually,and the contribution rate of ethanol extraction to it also increased.Dandelion oral liquid showed no significant inhibitory activity against the growth of Escherichia coli and Staphylococcus albicans.