Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat

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1 Vol. 32 No. 7 Jul DOI /j. issn Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat 1 2 WANG Shi-xia LI Xiao-rui 1 2 YUN Ting-ting 1 YAO Yang 3 REN Gui-xing 3 QI Wen-tao Academy of State Administration of Grain Beijing China 2. Tianjin University of Science and Technology Tianjin China 3. Institute of Crop Sciences of CAAS Beijing China % ~ % And the JInqiao 6 had the highest flavonoid content with a value of % ~ 2. 85% between different varieties. Moreover no significant difference was found among all the tartary buckwheats when the planting regions were concerned mg /g 6 Keywords tartary buckwheats nutrition flavonoids polyphenols mg /g kinds of tartary buckwheat were detected and comparable analysis in this paper. The mean contents of basic components moisture and ash nutritional compositions amino acid fatty acid starch and protein and functional active ingredient flavonoids polyphenols and rutin in 7 kinds of tartary buckwheat were determined. The starch contents varied from % to % and there were no significant difference between different varieties while the differences of slowly digestible and resistant starch RS starch SDS were large. The protein contents varied from % and % and no difference were found among different varieties. The contents of total amino acid shared the same trend with protein contents but the differences were bigger than that of protein content. 7 The fat contents varied from 2. 05% to 2. 85% and the contents of unsaturated fatty acid were found to be significantly higher than that of saturated % ~ fatty acid in all the varieties. The polyphenols and flavonoid contents were significantly different among different varieties. The Chuan % qiao 2 had the highest polyphenols content with a value of mg /g. mg /g. Furthermore differences of rutin contents could be times P > P > Abstract The components of nutritional and functional ingredients in qwt@ chinagrain. org

2 GB /T GB /T GB /T Table ml /min 20 μl The source of Inertsil NH mm 250 mm 1 5 μm ml /min α OPA 2. 2 FMOC 99% 2 Sigma ± % Merck ± % Megazyme D LC-20A 2300 FOSS YG-2 FOSS FOSS 2012 FOSS L GB /T GB /T GB GB HPLC YMC-ODS nm A 0. 05% B 0 ~ 8 min 28% B 8 ~ 18 min % ~ 50% B 18 ~ 30 min 50% ~ 100% B 30 ~ 35 min 6 100% B 35 ~ 38 min 100% ~ 28% B 38 ~ 45 min 28% B 3 HPLC Excel SPSS Figure 1 Content of moisture and ash in different tartary

3 Figure 2 Table Content of total starch in different tartary 6 1 The starch digestibility in different tartary % SDS RDS RS ± d ± c ± a ± a ± bc ± d ± c ± bc ± c ± cd ± b ± b ± b ± a ± e ± c ± d ± a ± b ± a ± e % % % % ~0. 05% SDS ± % ± % Figure 3 Content of crude protein in different tartary % ± % ± % ± % Figure 4 Content of crude fat in different tartary 7

4 Table 3 Amino acid composition of different tartary mg / g Met Thr Val Ile Leu Lys Phe His Ser Tyr Gly Arg Asp Ala Glu Table 4 Fatty acid composition of different tartary % C 16 0 C 18 0 C 18 1 C 18 2 C ± ab ± b ± b ± b ± b ± ab ± c ± d ± d ± b ± ab ± b ± b ± bc ± b ± d ± b ± bc ± bc ± a ± a ± b ± cd ± cd ± b ± bc ± a ± a ± a ± b ± cd ± b ± b ± b ± a ± mg /g ± ± ± mg /g 57 mg /g ± ± mg /g ± mg /g % ±0. 08 % % ± 0. 13% % 4 8

5 32 7 Figure 5 5 The flavonoids and polyphenols content in different tartary ± % ± % Figure 6 Characteristic components in different tartary 1 TAUR J S RODRIGUEZ-PROTEAU R. Effects of dietary flavonoids on the transport of cimetidine via P-glycoprotein and cationic transporters in Caco-2 and LLC-PK1 cell models. J. Xenobiotica The 1. 22% ± 0. 02% Fate of Foreign Compounds in Biological Systems % ~ 0. 52% 2 TOMOTAKE H SHIMAOKA I KAYASHITA J et al. A buckwheat protein product suppresses gallstone formation and plasma cho lesterol more strongly than soy protein isolate in hamsters J. Journal of Nutrition ±0. 08 % J ±0. 06 % ± % 4 GUO Xu-dong WU Chun-sen MA Yu-jie et al. Comparison of milling 10 % 4 fractions of tartary buckwheat for their phenolics and antioxidant properties J. Food Research International J J J J QIN Pei-you WANG Qiang SHAN Fang et al. Nutritional composition and flavonoids content of flour from different buckwheat cultivars J. International Journal of Food Science and Technology Figure 7 Oligosaccharide in different tartary buckwheat 35 varieties 9

6 J. 6 / cm 6. J. Figure 6 Integrated logarithmic decrement difference of pistachio with opening and closed Distance 10 cm MATEUSZ Stasiak MAREK Molenda JOZEF Horahik. Determination of modulus of elasticity of cereals and rapeseeds Using acoustic method J. Journal of Food Engineering ~ 100 cm 8 PEARSON T C. Detection of pistachio nuts with closed shells using impact acoustics J. Applied Engineering in Agriculture % CETIN A E PEARSON T C TEWFIK A H. Classification of closed and open-shell pistachio nuts using voice-recognition technology J. Transaction of ASAE J J Δδ 12. Matlab M. 100% 45 Δδ Δδ J N B J J ZHAO Gang PENG Lian-xin WANG Shu et al. HPLC fingerprint-antioxidant properties study of buckwheat J. Journal of 0 Δδ 0Integrative Agriculture CRAIG S A S. Polydextrose as soluble fibre physiological and analytical aspects J. Cereal Foods World % 12. J J. Δδ 70 ~ cm. J % 15. J. 3 0 ~ J J cm ~ 100 cm J. 100%

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