榆林三边地区荞麦加工副产物总黄酮含量的测定与分析

Determination and Analysis of Total Flavonoids in by-Products o f Buckwheat Processing in Yulin Sanbian Area

本研究以榆林三边地区荞麦麸粉为原料,对甜荞精粉、甜荞麸粉以及苦荞麸粉的总黄酮含量进行测定。结果发现,荞麦壳中总黄酮含量最高,荞麦青皮中总黄酮含量次之,荞麦胚芽中黄酮含量最低;苦荞麸粉中总黄酮含量远高于甜荞麸粉中总黄酮含量。由此可见,荞麦麸粉有较大的营养价值。本研究为提高三边地区荞麦副产物的附加值提供了一定的理论依据。

In this study,the buckwheat bran flour in the Yulin Sanbian area was used as the raw material to determine and compare the total flavonoids of sweet buckwheat flour,sweet buckwheat bran powder,and tartary buckwheat bran powder.The results showed that the total flavonoids in buckwheat shell was the highest,the total flavonoids in buckwheat green peel was the next,and the content of flavonoids in buckwheat germ was the lowest;the total flavonoids in tartary buckwheat bran flour was much higher than that in sweet buckwheat bran flour.It can be seen that buckwheat bran powder has great nutritional value,and this study provides a certain theoretical basis for improving the added value of buckwheat by-products in the Sanbian area.