Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine.

[Objectives] This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols. [Methods] With C. morifolium as a raw material, polyphenols were extracted by water extraction. The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio, extracting time and times. Old rice wine selected as the base wine was added with C. morifolium polyphenol extract, honey, citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine. Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method, the optimal formula of chrysanthemum old rice wine was determined, and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested. [Results] The optimal soaking prods for C. morifolium was as flows: extraction time of 20 min, a solid-liquid ratio of C. morifolium to warm water at 1 : 40, extraction times of 3 times. The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as flows: sugar content 5%, ethanol content 11 %, and pH value 4.04. The chrysanthemum old rice wine obtained was clear and transparent, and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine. The taste was refreshing and suitable for the vast majority of people to drink. [Conclusions] The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C. morifollum with the low ethanol content of old rice wine, which not only improves the utilization rate of C. morifollum, but also strengthens the health function of old rice wine products, improves the quality of old rice wine, and promotes the healthy and rapid development of the old rice wine industry. [ABSTRACT FROM AUTHOR]