苦荞麦萌发后黄酮类成分含量变化及提取试验研究

Experimental Study on the Change and Extraction of Flavonoids Content in Tartary Buckwheat After Germination

将苦荞麦在不同条件下进行萌发,研究分析萌发过程中黄酮类成分含量变化情况,并对萌发后的苦荞麦与未萌发的苦荞麦进行提取对比试验研究。结果表明,萌发后苦荞麦的黄酮类成分含量明显增加,最佳萌发条件为25℃浸泡16 h,25℃萌发6 d;苦荞麦萌发后进行提取,与未萌发苦荞麦相比有利于苦荞黄酮的提取溶出,提取液中黄酮类成分浓度和提取转移率均高于未萌发苦荞麦,制备的苦荞提取物黄酮类成分含量和收率也高于未萌发苦荞麦。

The tartary buckwheat was germinated under different conditions,and the changes of flavonoids in the germination process were studied and analyzed.The extraction and comparison experiments were conducted between the germinated tartary buckwheat and the ungerminated tartary buckwheat.The results showed that the flavonoids content of tartary buckwheat increased significantly after germination.The optimum germination conditions were soaking at 25℃for 16 h and then germinating at 25℃for 6 d.After germination,compared with ungerminated tartary buckwheat,it was beneficial to the extraction and dissolution of tartary buckwheat flavonoids.So the concentration and extraction transfer rate of flavonoids in the extracting solution were higher than those of ungerminated tartary buckwheat,and the flavonoids content and yield of the extract were also higher than those of ungerminated tartary buckwheat.