期刊文章
Effects of processing methods on rutin content and functional characteristics of traditional buckwheat products [2007]
Gong Fengqiu; Zhang Li; Li Zhixi;
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The effects of different processing methods on nutrition content and functional characteristics of traditional buckwheat products were analyzed. The rutin content and quercetin content in buckwheat and traditional buckwheat products were determined by high performance liquid chromatography. The oxidation resisting ability of different traditional products was compared. The results showed that when the buckwheat flour was modulated into dough, rutin would be changed into quercetin; the quercetin content was more than rutin content in traditional buckwheat producs; the effects of different processing methods on rutin and quercetin content were different, in which the effect of fermented process on rutin content and quercetin content of product was most serious (Rutin content in buckwheat flour was 6 869.1 mg/kg, and quercetin content was not detected, but rutin content in buckwheat vinegar was 19.8 mg/kg and quercetin content was 29.2 mg/kg), fried process was less serious, and boiled process was the least. All the methanol extracts from different traditional tartary buckwheat products showed some antioxidation ability, the fermented tartary buckwheat product had the strongest antioxidation ability, while the fried products showed the weakest. The results showed that in order to reduce the effects of processing methods on processing quality of buckwheat products, the boiled methods instead of baked and fried methods should be used during the buckwheat produc
ts processing, also the research and development of tartary buckwheat vinegar should be payed more attention.
