Research on the Extraction of Flavonoids from Hangbaiju (<i>Chrysanthemum morifolium</i>) and the Development of Functional Foods

Hangbaiju is rich in various flavonoid components, and naturally possesses excellent antioxidant and anti-inflammatory activities.So, it is regarded as a high-quality resource for the development of functional foods.Its potential is not only confined to traditional drinking, but also reveals new possibilities in modern health products.This study focused on the flavonoids in Hangbaiju, sorted out its main chemical composition and functional characteristics, and compared the differences in efficiency and component retention among different techniques by combining traditional and modern extraction methods.The results show that, green extraction methods such as ultrasonic-assisted and enzymatic hydrolysis, not only increase the yield but also are more beneficial to the stability of the active substances.It further explored the application paths of Hangbaiju flavonoids in various food forms, like tea beverages, capsules, and nutritional supplements, and evaluated their functional effects and safety in both in vivo and in vitro.This study provides fundamental support for the high-value development of Hangbaiju resources, and also offers a reference for the extended application of functional products.