加工对荞麦（苦荞）籽粒中黄酮类化合物含量的影响。
Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain.
作者信息
Dietrych-Szostak D, Oleszek W
机构信息
Department of Biochemistry, Institute of Soil Science and Plant Cultivation, ul. Czartoryskich 8, 24-100 Pulawy, Poland.
出版信息
J Agric Food Chem. 1999 Oct;47(10):4384-7. doi: 10.1021/jf990121m.
Six flavonoids have been isolated and identified in buckwheat grain. These are rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin. Rutin and isovitexin are the only flavonoid components of buckwheat seeds while hulls contain all six identified compounds. The total flavonoid concentration in the seeds was 18.8 and in the hulls 74 mg/100 g of dry matter. Dehulling the grain by using different temperature regimes resulted in drastic reductions of the total flavonoid concentration in the grain (by 75% of the control) and smaller but significant (15-20%) reduction in the hulls.
在荞麦籽粒中已分离并鉴定出六种黄酮类化合物。它们是芦丁、荭草素、牡荆素、槲皮素、异牡荆素和异荭草素。芦丁和异牡荆素是荞麦种子中仅有的黄酮类成分，而外壳中含有所有六种已鉴定的化合物。种子中总黄酮浓度为18.8，外壳中为74毫克/100克干物质。采用不同温度制度对籽粒进行脱壳处理，导致籽粒中总黄酮浓度大幅降低（比对照降低75%），外壳中的总黄酮浓度也有较小但显著的降低（15-20%）。
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