32 7 2 0 1 6 7 Vol. 32 No. 7 Jul. 2 0 1 6 DOI 10. 13652 /j. issn. 1003-5788. 2016. 07. 002 Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat 1 2 WANG Shi-xia 1 2 1 2 1 3 3 1 LI Xiao-rui 1 2 YUN Ting-ting 1 YAO Yang 3 REN Gui-xing 3 QI Wen-tao 1 1. 100037 2. 300457 3. 100081 1. Academy of State Administration of Grain Beijing 100037 China 2. Tianjin University of Science and Technology Tianjin 300457 China 3. Institute of Crop Sciences of CAAS Beijing 100081 China 11. 80% ~ 15. 83% And the JInqiao 6 had the highest flavonoid content with a value of 147. 46 2. 05% ~ 2. 85% between different varieties. Moreover no significant difference was found among all the tartary buckwheats when the planting regions were concerned 2 131. 92 mg /g 6 Keywords tartary buckwheats nutrition flavonoids polyphenols 147. 46 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 60. 23% to 65. 44% 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 11. 80% and 15. 83% 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 60. 23% ~ fatty acid in all the varieties. The polyphenols and flavonoid contents were significantly different among different varieties. The Chuan- 65. 44% qiao 2 had the highest polyphenols content with a value of 131. 92 mg /g. mg /g. Furthermore differences of rutin contents could be 2. 82 times P > 0. 05. 2. 82 P > 0. 05 1 Abstract The components of nutritional and functional ingredients in 7 2 3 4-5 4 6 7 8 201313006-5 1977 9 - E-mail qwt@ chinagrain. org 10 2015 11 15 5
2016 7 4 GB /T 5009. 124 2003 11 4 5 GB /T 17376 2008 GB /T 7 17377 2008 1. 4. 3 6 1 9 1 4 Table 1 1 0. 8 ml /min 20 μl The source of Inertsil NH 2 4. 6 mm 250 mm 1 5 μm 65 35 2 1. 0 ml /min 35 40 1 4 9940 3 6 1. 2 α- 4 6 9940 OPA 2. 2 FMOC 99% 2 Sigma 9940 65. 44 ± 0. 51 % Merck 4 60. 23 ± 0. 05 % Megazyme 1. 3 2 751 4890D LC-20A 2300 FOSS YG-2 FOSS FOSS 2012 FOSS L-8800 384 1. 4 1. 4. 1 GB /T 5009. 3-2003 1. 4. 2 1 GB /T 14489. 2-2008 2 GB 2905 1982 3 GB 5006 85 2 HPLC YMC-ODS 1. 1 375 nm A 0. 05% 2013 7 B 0 ~ 8 min 28% B 8 ~ 18 min 1 80 28% ~ 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 1. 4. 4 Excel 2007 3 SPSS 17. 0 2 2. 1 1 3 9940 4 2 1 1 6 1 Figure 1 Content of moisture and ash in different tartary
32 7 2 Figure 2 Table 2 2 3 Content of total starch in different tartary 6 1 The starch digestibility in different tartary % SDS RDS RS 3 3. 33 ± 0. 32 d 23. 36 ± 0. 64 c 38. 60 ± 0. 52 a 9940 19. 91 ± 1. 31 a 25. 43 ± 1. 21 bc 20. 09 ± 0. 22 d 4 6. 26 ± 1. 05 c 25. 47 ± 1. 62 bc 28. 51 ± 0. 68 c 1 4. 56 ± 0. 38 cd 25. 99 ± 0. 63 b 31. 57 ± 0. 27 b 1 17. 11 ± 1. 30 b 30. 38 ± 1. 34 a 14. 91 ± 1. 17 e 2 5. 59 ± 1. 51 c 17. 50 ± 1. 70 d 37. 59 ± 0. 35 a 6 16. 32 ± 1. 22 b 29. 33 ± 1. 33 a 15. 16 ± 0. 41 e 1 1 83. 4% 9940 3 2 9940 5. 98 1 2 2 42. 4% 9940 61. 0% 3 1 2. 59 2 0. 03% ~0. 05% SDS 15 12 9940 13 3 2 2. 3 3 2 15. 83 ± 0. 17 % 6 15. 54 ± 0. 20 % Figure 3 Content of crude protein in different tartary 2 6 1 9940 2 0. 934% 14 2. 4 4 2 2. 85 ± 0. 13 % 9940 1 2. 05 ± 0. 12 % 4 4 9940 11. 80 ± 0. 07 % 12 4 3 3 Figure 4 Content of crude fat in different tartary 7
2016 7 3 Table 3 Amino acid composition of different tartary mg / g 3 9940 4 1 1 2 6 Met 2. 23 1. 84 2. 25 1. 48 2. 09 2. 19 2. 04 Thr 4. 88 4. 23 5. 33 4. 25 4. 86 5. 87 5. 09 Val 17. 20 15. 52 18. 19 15. 12 17. 15 8. 25 19. 28 Ile Leu 5. 45 9. 53 4. 86 8. 32 5. 95 10. 48 4. 67 8. 30 5. 36 9. 81 5. 62 10. 21 6. 22 10. 53 Lys 7. 71 6. 67 8. 24 6. 47 7. 74 9. 34 7. 93 Phe 6. 98 6. 17 7. 64 6. 04 6. 89 7. 50 7. 73 His 3. 18 2. 70 3. 37 2. 69 3. 21 3. 75 8. 95 57. 16 50. 31 61. 45 49. 02 57. 11 52. 73 67. 77 Ser 6. 39 5. 77 7. 51 5. 66 6. 81 8. 18 7. 18 Tyr 5. 23 4. 61 5. 24 4. 65 5. 12 5. 23 5. 45 Gly 8. 14 7. 26 9. 35 7. 13 8. 49 9. 30 9. 28 Arg 12. 67 9. 80 13. 91 10. 27 11. 81 15. 18 14. 97 32. 43 27. 44 36. 01 27. 71 32. 23 37. 89 36. 88 Asp 12. 20 10. 43 13. 77 10. 22 12. 01 14. 98 13. 81 Ala 6. 30 5. 44 7. 07 5. 27 6. 33 11. 26 6. 79 Glu 23. 78 20. 57 26. 67 19. 85 23. 69 27. 00 26. 35 42. 28 36. 44 47. 51 35. 34 42. 03 53. 24 46. 95 131. 87 114. 19 144. 97 112. 07 131. 37 143. 86 151. 60 4 Table 4 Fatty acid composition of different tartary % C 16 0 C 18 0 C 18 1 C 18 2 C 18 3 3 0. 62 ± 0. 04 ab 0. 15 ± 0. 00 b 0. 69 ± 0. 01 b 1. 06 ± 0. 01 b 0. 03 ± 0. 000 5 b 9940 0. 59 ± 0. 10 ab 0. 11 ± 0. 01 c 0. 49 ± 0. 07 d 0. 82 ± 0. 12 d 0. 03 ± 0. 005 8 b 4 0. 64 ± 0. 14 ab 0. 15 ± 0. 01 b 0. 67 ± 0. 05 b 1. 02 ± 0. 06 bc 0. 04 ± 0. 002 6 b 1 0. 38 ± 0. 05 d 0. 14 ± 0. 00 b 0. 64 ± 0. 02 bc 1. 01 ± 0. 04 bc 0. 04 ± 0. 001 8 a 1 0. 70 ± 0. 07 a 0. 14 ± 0. 01 b 0. 57 ± 0. 06 cd 0. 89 ± 0. 11 cd 0. 03 ± 0. 001 0 b 2 0. 53 ± 0. 06 bc 0. 18 ± 0. 01 a 0. 85 ± 0. 06 a 1. 24 ± 0. 09 a 0. 03 ± 0. 002 0 b 6 0. 41 ± 0. 02 cd 0. 15 ± 0. 01 b 0. 66 ± 0. 04 b 1. 09 ± 0. 07 b 0. 05 ± 0. 002 8 a 16 2 5 2. 5 6 147. 46 ± 5 1 2 6 2. 86 mg /g 2 4 9940 3 97. 41 ± 1. 89 2 131. 92 ± 1. 100. 14 ± 0. 90 mg /g 57 mg /g 2 6 119. 19 ± 6 1. 57 118. 86 ± 1. 47 mg /g 3 9940 4 6 1 1 15 81. 53 ± 2. 18 mg /g 2 4 61. 8% 14. 71 ±0. 08 % 9940 5. 22% ± 0. 13% 2. 17 82 1 2 2. 25 % 4 8
32 7 Figure 5 5 The flavonoids and polyphenols content in different tartary 3. 26 ± 0. 10 % 3 2. 29 ± 0. 04 % 18 3 5. 98 2. 59 2. 82 6 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 2008 38 12 1 536-1 550. 0. 20% ~ 0. 52% 2 TOMOTAKE H SHIMAOKA I KAYASHITA J et al. A buckwheat protein product suppresses gallstone formation and plasma cho- 2. 6 lesterol more strongly than soy protein isolate in hamsters J. Journal of Nutrition 2000 130 7 1 670-1 674. 7 6 13. 20 ±0. 08 % 9940 2 3. J. 2011 15 102-103. 9. 59 ±0. 06 % 9. 68 ± 0. 08 % 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 2012 49 1 53-59. 5. J. 2014 14 2 840-2 852. 6. J. 2007 16 76-79. 7. J. 2002 12 22-24. 8. J. 2010 30 6 419-423. 9 QIN Pei-you WANG Qiang SHAN Fang et al. Nutritional compo- sition and flavonoids content of flour from different buckwheat cultivars J. International Journal of Food Science and Technology 7 2010 45 951-95. Figure 7 Oligosaccharide in different tartary buckwheat 35 varieties 9
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