苦荞麦中芦丁稳定性的研究

Study on Stability of Rutin in Tartary Buckwheat

苦荞麦对糖尿病有一定的疗效,可作为糖尿病和高血脂症患者的饮食长期食用。用苦荞粉作为主要原料,可加工制作焙烤食品,但在高温下其生物活性物质芦丁等的稳定性会受到影响,并直接关系到产品的降糖功效。本实验通过测定在不同焙烤温度、不同焙烤时间下处理的苦荞麦样品中芦丁的含量,发现在一定焙烤温度范围内,随着温度的升高,样品中芦丁的含量略有升高;在一定时间范围内,随着焙烤时间的延长,样品中芦丁的含量同样略有升高。因此,苦荞麦适合加工制作焙烤食品,其最佳加工工艺条件为:焙烤温度190～200℃、焙烤时间30min以内。

Tartary buckwheat has certain curative effects on diabetes, and can be eaten as a long-term diet for diabetes and hyperlipemia patients. With tartary buckwheat as the main raw material, various baking foods can be processed. However, the stability ofrutin, its bioactive substance, is affected under high temperature, and is related directly to the efficacy of re＆tcing blood sugar. The contents of turin in the tartary buckwheat samples baked at different temperatures and for different time were determined. It was found that in a certain baking temperature range, the content ofrutin in the sample rises slightly with the temperature rising, and in a certain baking time range, the content ofrutin in the sample also rises slightly with the extending of time. Therefore, tartary buckwheat is suitable to be processed into baking food, and its best processing conditions are as follows： baking temperature 190 to 200℃, and baking time： within 30 minutes.