苦荞营养成分及其黄酮类物质提取工艺研究

Study on the Nutritional Composition of Buckwheat and its Extraction Technology of Flavonoids

苦荞营养丰富,是所有粮食作物中营养价值和药用价值较好的食品资源,其主要功效成分黄酮类化合物具有较好的降血糖、降血压、抗氧化等功效。目前,苦荞及其产品的精加工与深加工等开发利用程度依然较低,其药效作用开发应用较少,有必要进一步充分认识苦荞的价值、研究现状及不足。从苦荞营养成分及其综合利用、苦荞黄酮提取工艺研究进展、苦荞配制酒生产过程中的苦荞黄酮提取工艺等方面阐述了苦荞的起源、种植、营养成分及其功效,归纳了目前苦荞黄酮类物质提取工艺,介绍了配置型苦荞酒中黄酮类物质的提取工艺,指出健康型苦荞酒的开发具有积极的市场前景,以期为苦荞的综合利用、苦荞酒的开发等提供借鉴。

Bitter buckwheat is rich in nutrition and is a food resource with good nutritional and medicinal value in all food crops.Its main functional components,flavonoids,have better effects such as lowering blood sugar,lowering blood pressure,and antioxidant.At present,the development and utilization of buckwheat and its products are still low,and its efficacy is less developed and applied.It is necessary to further understand the value,research status and insufficiency of buckwheat.In this paper,the origin,planting,nutrient composition and efficacy of buckwheat buckwheat were described from the aspects of its comprehensive use,the development of the extraction technology of buckwheat flavonoids,and the extraction technology of buckwheat flavonoids during the production of buckwheat wine.This paper introduces the extraction technology of flavonoids in the distributed buckwheat wine,and points out that the development of healthy buckwheat wine has positive market prospects,so as to provide reference for the comprehensive utilization of buckwheat wine and the development of buckwheat wine.