Preliminary Study On Functional Components Of Dandelion (Taraxacum Antungense Kitag.) Enzyme

In this experiment,dandelion(Taraxacum antungense Kitag.)was used as raw material to produce dandelion enzyme product,which were subjected to sensory evaluation and safety evaluation.The physicochemical index,active ingredient,enzyme and antioxidant activity were determined by using dandelion unfermented liquor,primary fermentation liquor and secondary fermentation liquor,and three samples were compared and analyzed.The overall evaluation showed that the dandelion enzyme solution after fermentation was much better than the unfermented dandelion solution,and it was determined that the fermentation of dandelion enzyme solution was at least one year,the experimental research contents and results are shown below:1.Dandelion,honey and drinking water were mixed by natural fermentation method for half a year.After filtration,the clarified liquid was fermented twice for half a year.Finally,the clarified liquid was the dandelion enzyme.The final enzymes are clear,non-turbid,slightly acidic,smooth and odorless,and have good edible characteristics.The safety of enzymes is evaluated.No pathogenic bacteria and pollutants are detected to be safe edible products.2.The antioxidant activity of dandelion enzymes was determined by enzyme labeling instrument.The results showed that the activities of SOD,POD and CAT antioxidant enzymes of dandelion enzymes were significantly higher than those of dandelion original liquor;the activity of acidic protease decreased with the increase of fermentation time;the scavenging ability of three samples to three free radicals was better than that of superoxide anion.The results showed that the antioxidant capacity of the enzyme was much higher than that of the dandelion,and the longer the fermentation time was,the stronger the antioxidant capacity was.3.Seven active components of dandelion enzyme were determined by HPLC,including chlorogenic acid,caffeic acid,coumaric acid,ferulic acid,rutin,quercetin and luteolin.The results showed that the content of chlorogenic acid increased significantly during the whole fermentation period,while the content of caffeic acid and p-coumaric acid decreased and the content of ferulic acid increased.Quercetin > luteolin > rutin were found in the fermentation broth and enzymes,and the content of flavone monomer in the fermentation broth increased significantly.4.Based on the changes of p H,alcoholicity,total polysaccharide,ascorbic acid content and sample preservation time,it was determined that the stable fermentation time of dandelion enzyme was long,the final stable state of p H value was 2.88 in 330 days,and the stable content of alcohol was 0.3% vol in 300 days.,and the ascorbic acid content decreased significantly with the increase of fermentation time.The content of raw liquor of sugar dandelion is much higher than that of fermentation liquor of dandelion,and sugar is consumed in large quantities,the difference is very significant;the fermentation enzymes will deteriorate unstable at high temperature for half a year,and the fermentation enzymes for one year can be kept for at least one month at 32?.The comprehensive results show that the liquid components of fermentation enzymes for half a year are unstable,and the fermentation enzymes can The fermentation is incomplete.Only one year after fermentation can the substances be synthesized and transformed,and the enzymes reach a relatively stable state.