Effects of processing methods on rutin content and functional characteristics of traditional buckwheat products

صينى. 为了分析不同加工方式对传统荞麦制品营养成分含量及功能特性的影响。利用高效液相色谱法测定了蒸、煮、烙、油炸和发酵等加工方式所得传统荞麦制品中的芦丁、槲皮素含量，对其制品的抗氧化能力进行了比较。结果表明,荞麦面粉加水调制成面团时，芦丁结构发生了变化，生成了槲皮素；传统荞麦制品中，槲皮素含量远高于芦丁含量；不同加工方式对芦丁和槲皮素含量的影响不同，发酵对荞麦中芦丁、槲皮素的影响最大(苦荞面粉中的芦丁含量为6 869.1 mg/kg，槲皮素未捡出;而苦荞醋中的芦丁含量为19.8 mg/kg，槲皮素含量为29.2 mg/kg)，油炸次之，煮制对芦丁、槲皮素的影响最小；不同加工方式所得苦荞制品的甲醇提取物均具有一定的抗氧化能力，其中发酵制品的抗氧化能力最强，而油炸制品最弱。此结果提示人们在加工荞麦制品时，应尽量避免采用加热温度较高的烙制和油炸，可多采用煮制加工，以减少对荞麦制品品质的影响，同时应重视苦荞醋的研究与开发。

إنجليزي. 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 products processing, also the research and development of tartary buckwheat vinegar should be payed more attention.