| Taraxacummongolicum Hand-Mazz.is derived from Asteraceae and its dry whole grass is used as medicine.Dandelion contains many active ingredients such as flavonoids,polysaccharides,terpenes,phenolic acids,which make it have important physiological functions.The aim of this study was to explore the characteristics of dandelion after treatments by dry method（vibration ultrafine pulverization）and wet method（high-pressure homogenization）.In addition,the release of main active substances from dandelion superfine powders and their antioxidant activities were also investigated.The results showed that the ultrafine crushing can significantly improve the physical and chemical processing characteristics of dandelion powder,and effectively improve nutrition,dissolution,and antioxidant activity of functional components.The results of this study will provide a theoretical basis for the deep processing and utilization of dandelion,as well as for the research and development of functional food.The detailed results were shown below.（1）The dandelion undergone two kinds of ultrafine crushing treatments: dry method（vibration ultrafine crushing）and wet method（high-pressure homogenization）,which improved the characteristics of dandelion powder to a certain extent.And the particle sizes of dandelion powder were also significantly reduced.Moreover,the sensory,filling,hydration,wetting,oil-holding,hygroscopic,emulsifying,and emulsifying stability of dandelion have been significantly improved.The fluidity of dandelion was significantly reduced,and the powder colors of dandelion treated by ultra-fine crushing and conventional crushing were different,with superfine powder being much bright and uniform.Moderate ultrafine crushing promoted the dissolution of the active ingredients from dandelion.（2）The results of study on simulated gastrointestinal digestion showed that along with the reduction of the particle size of the powder,the release amount of flavonoids increaseed.Compared with the ordinary coarse powder,the total flavonoid release amount of the vibrating ultrafine powder and high-pressure homogeneous ultrafine powder increased by 70.74% and55.53%,respectively;water-soluble polysaccharides increased by 40.26% and 41.47%,respectively;water-soluble proteins increased by 14.44% and 13.71%,respectively.In addition,the characteristic components of chlorogenic acid,caffeic acid,and chicory acid increased by68.00% and 56.00%,80.00% and 53.33%,33.97% and 23.28%,repectively.（3）After the dandelion was treated with ultrafine pulverization,the antioxidant capacities of dandelion powders were improved.Compared with ordinary coarse powder,the scavenging capacities of the DPPH radicals,hydroxyl radicals（· OH）,and superoxide anion radicals（O2-·）by dandelion treated with vibratory ultrafine pulverization and high-pressure homogeneous ultrafine pulverization were enhanced by 27.80% and 22.97%,25.55% and 42.13%,21.40%and 27.33%,respectively.The results of this study showed that the vibration ultrafine pulverization（dry method）and high pressure homogenization（wet method）can effectively improve the powder characteristics of dandelion,promoting the release of main active ingredients and significantly enhancing the antioxidant activities.Therefore,the vibration ultrafine pulverization and high pressure homogenization studied in this research can be used as an important method for deep processing and utilization of dandelion.In future,we will focus on deep processing and product development of dandelion in order to improve the comprehensive utilization rate of dandelion raw materials. |
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