Dandelion is a perennial herb of the family Asteraceae, with green leaves and flower heads. The seeds have white pompoms. Dandelion is bitter, sweet and cold, and is one of 101 kinds of homologous plants. Chinese medicine believes that dandelion has the effects of clearing away heat and detoxification, diuresis and laxative, and protecting liver and gallbladder. Pharmacological studies have also shown that dandelion has broad-spectrum antibacterial, immune-enhancing, lipid-lowering and anti-gastric effects. The biological activity of dandelion is related to dandelion alcohol, dandelion, phenolic acids, flavonoids, triterpenoids and phytosterols in plants. China's dandelion is rich in resources, widely distributed, and adaptable. Artificial cultivation techniques and industrial planting are expanding year by year, and dandelion has a very broad application prospect in the fields of medicine, food, and health care products. However, at present, the use of dandelion in China is still in the fresh food or preparation of the extract, and the analysis and deep processing of the functional components of dandelion lag far behind the developed countries. Therefore, further research on the functional components of dandelion whole grass is of great significance to promote the development of dandelion deep processing related industries.