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A form of  β -glucosidase was isolated and purified from fresh  Chrysanthemum morifolium  (Ramat.) Tzvel. ‘ Boju ’ ( Boju ) and its enzymatic properties explored in this study. The purified enzyme and  Boju  flavonoids were reacted in a water bath to ascertain the composition of the reactants. Flavonoid glycoside and aglycon concentrations in  Boju  varied significantly depending on processing method. The concentration of flavonoid glycosides in  Boju  decreased and flavonoid aglycons increased due to heat-activation of  β -glucosidase which hydrolyzed the flavonoid glycosides in  Boju  to aglycons.

Study of the mechanism of change in flavonoid composition in the processing of Chrysanthemum morifolium (Ramat.) Tzvel. ‘Boju’