Abstract:In order to effectively utilize the non medicinal parts of Chrysanthemum morifolium cv. Fubaiju and achieve comprehensive development and utilization of chrysanthemum resources, the content of its active ingredients was systematically measured and evaluated using C. morifolium cv. Fubaiju from different harvesting periods and parts as experimental materials. Simultaneously, the in vitro antioxidant capacity of the compound was evaluated using three antioxidant indicators: 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical, 2 '- bis (3-ethylbenzene and thiazolin-6-sulfonic acid) diamine salt (ABTS) radical scavenging ability, and iron ion reducing ability (FRAP). The results showed that the content of active ingredients in different parts of Chrysanthemum morifolium was 9.13-52.18 mg/g crude fat, 62.72-189.50 mg/g protein, 138.26-459.12 mg/g crude fiber, 8.19-45.32 mg/g total amino acids, and 0.45-4.6 mg/g essential amino acids, respectively，11.86-80.99 mg/g total flavonoids, 13.11-99.33 mg/g total phenols, 20.24~96.78 mg/g neutral polysaccharides and 9.46~43.28 mg/g acidic polysaccharides, respectively. Further amino acid composition analysis showed that the proportion of taste amino acids in Chrysanthemum morifolium was 41.78%~56.19%, followed by medicinal amino acids at 12.50%~46.72%; Analysis of 9 polyphenolic monomers showed that phenolic acid compounds had higher content and significant differences compared to flavonoid compounds. The comprehensive analysis of effective components using principal component analysis and fuzzy mathematical membership function method resulted in seedlings (0.814), leaves (0.522), flowers (0.378), and stems (0.058). The comprehensive results of antioxidant antioxidant of Chrysanthemum were seedlings (65.76%), leaves (64.56%), flowers (62.53%) and stems (61.91%). In summary, the experimental results provide strong scientific and technological support for the application of non-medicinal parts of chrysanthemum, which is helpful to further broaden its application field.
