苦荞萌动的浸麦工艺优化

Optimization of Steeping Process for Tartary Buckwheat Germination

以苦荞为原料,以总黄酮含量作为指标,通过单因素试验,研究浸麦温度、浸麦方式和浸麦时间对总黄酮含量的影响,在单因素基础上通过正交试验设计优化苦荞萌动的浸麦工艺。结果表明,苦荞最佳浸麦工艺条件为:浸麦温度20℃、浸麦方式采用浸二断六和浸麦时间40 h,该条件下制得的萌动苦荞黄酮含量为7.489%,较未萌动的苦荞提高82.4%,为制备总黄酮含量较高的萌动苦荞原料提供理论依据和技术基础。

Aim to figure out how steeping temperature,steeping method and steeping duration affect index,the total flavonoids content,with Tartary buckwheat as raw materials by conducting single factor experiment.The steeping technology has been optimized by an orthogonal test.As a result,it was founded that the best steeping condition for Tartary buckwheat was steeping(20℃for 40 h in total)2 h and ventilate for 6 h.Under the circumstances,the total flavonoids content of germinated Tartary buckwheat was 7.489%,which was 82.4%higher than those that didn’t germinate.The theoretical and technological foundation for preparing germinated Tartary buckwheat with high total flavonoids content was built up.