不同生长期对蒲公英理化性质的影响

为研究不同生长期蒲公英鲜叶理化性质的变化，本文以大叶蒲公英为试材，取生长30、45、60、75、90 d的鲜叶，分析其茎长茎宽、感官性能以及总黄酮、总酚酸、多糖、多酚、维生素C和粗纤维等功能性成分含量。结果表明，随着生长时间的延长，蒲公英叶上下茎长、总黄酮含量、总多糖含量、粗纤维含量均在30~75 d呈现明显上升的趋势，而水分含量则呈现明显降低，至75 d后趋于平衡的趋势；上、下茎宽在60 d内显著性下降（P<0.05）；维生素C含量呈现先上升后下降趋势，其维生素C含量在45 d时最高；多酚呈现增加趋势，感官评分呈现降低趋势。生长期30 d适合鲜食或者制作蒲公英小豆腐等即食性食品；生长期45 d时便于榨汁；生长期75 d适合蒲公英茶、蒲公英粉等保健品及保鲜剂产品。本实验明确了不同加工产品蒲公英鲜叶的采摘期，为更好地开发和利用蒲公英提供科学理论依据。

Effects of Different Growth Stages on Physicochemical Properties of Dandelion

In order to study the changes of physical and chemical properties of fresh leaves of dandelion in different growth periods,the fresh leaves of dandelion were taken for 30,45,60,75 and 90 days of growth to analyze the stem length,stem width,sensory properties,total flavonoids,total phenolic acids,polysaccharides,polyphenols,vitamin C and crude fiber content.The results showed that the stem length,total flavonoids content,total polysaccharide content and crude fiber content of dandelion leaves increased significantly from 30 to 75 days,while the water content decreased significantly and tended to balance after 75 days. The width of upper and lower stems decreased significantly within 60 days(P<0.05).The content of vitamin C increased first and then decreased,and the content of vitamin C was the highest at 45 days. Polyphenols showed an increasing trend,while sensory scores showed a downward trend.The growth period of 30 days was suitable for fresh food or instant food such as dandelion tofu. When the growth period was 45 days,it was easy to squeeze juice. The growth period of 75 days was suitable for dandelion tea,dandelion powder and other health products and preservative products.In this experiment,the picking time of dandelion fresh leaves of different processed products was determined,which provided scientific theoretical basis for better development and utilization of dandelion.