Study On The Value Of Ground-cover Chrysanthemum For Drinking

Chrysanthemum morifolium has a good ornamental effect.Most of the varieties also have edible and medicinal properties.Because they contain a variety of active ingredients that are beneficial to the human body,they are increasingly accepted by the public.However,at present,the traditional tea chrysanthemum varieties in China are mostly produced in the south,because they cannot adapt to the cold and arid climate in the northeast,and they cannot be planted and promoted in large areas in the north.This experiment selected 12 chrysanthemum varieties that were independently cultivated by the Chrysanthemum Research Group of Shenyang Agricultural University and adapted to the northeast environment and climate resistance,and harvested three kinds of heads(Chrysanthemum Flower,Chrysanthemum Bud,Mi Jv)and young leaves of different periods.According to the standard of tea chrysanthemum products,three different drying methods are carried out;the obtained products are subjected to component analysis,and the contents of amino acids,polysaccharides and total flavonoids are determined by ultraviolet spectrophotometer,and high performance liquid chromatography(HPLC)The content of chlorogenic acid was determined by comparing with the traditional varieties 'Hangbaiju','Wild Juju' and 'commercially-preserved Chrysanthemum',and the varieties with higher active ingredient content than traditional tea chrysanthemum and their optimum were selected.The period of harvesting;then evaluate its appearance quality and select the best drying method.The results show:Natural dryness,high temperature drying and microwave air flow combined with drying.The natural dryness can preserve the original shape and color of chrysanthemum intact;high temperature drying can retain the content of polysaccharide to the maximum;the drying method of microwave air flow is more suitable.The drying of tea chrysanthemum has the characteristics of high efficiency,high appearance quality after drying,and good preservation of various active ingredients.During the three harvesting periods,the performance of Duju and Fenugreek was better,the content of active ingredients was higher,the ornamental effect was better after brewing,the odor of Misha was thicker,and the content of active ingredients in leaves was higher than that in Mi Mi period.The above applies to tea.The variety 'Yellow Stone' is suitable for Chrysanthemum Flower,Chrysanthemum Bud and leaves,and is dried by microwave air flow;variety '1618',Chrysanthemum Flower,Chrysanthemum Bud,Mi Jv and Leaves are suitable for harvesting,harvesting When Chrysanthemum Flower is used,it is suitable for drying in the form of natural dryness.When collecting Chrysanthemum Bud,Mi Jv and Leaves,it is suitable for drying by microwave airflow;the variety '436' is suitable for picking Chrysanthemum Flower,Chrysanthemum Bud and Leaves.The collection is carried out by means of a combination of microwave airflow;the variety 'Huangying' is suitable for harvesting during the period of Chrysanthemum Flower,and drying by natural dryness.It is concluded that the comprehensive evaluation of the varieties 'Yellow Stone','1618','436' and 'Huangying' is better than 'Hangbaiju',which is a variety of ground chrysanthemum that has a higher tea value and adapts to the northern environment.The variety 'Tianzhushan No.1' is a low-polysaccharide content,high in other nutrient content,and has a comprehensive experience.It is suitable for tea varieties that are used by special people who need low sugar.