Crops ›› 2025, Vol. 41 ›› Issue (3): 85-91.doi: 10.16035/j.issn.1001-7283.2025.03.012

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Study on the Flavonoids Content Changes and Utilization Guidance in Storage and Processing of Tartary Buckwheat

Xu Lang1,2(), Wang Yu1,2, Wang Xiangru3, Li Hongjun1, Tang Wan1, Wang Bingqing1,2, Yang Qiang1, Zhang Fan1,2, Chen Zhiyuan1,2(), Zhou Meiliang3()   

  1. 1Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food (Jin Brand Co., Ltd.), Daye 435100, Hubei, China
    2Jin Brand Chizhengtang Pharmaceutical Co., Ltd., Huangshi 435000, Hubei, China,
    3Institue of Crop Sciences, Chinese Academy of Agricutural Sciences, Beijing 100081, China
  • Received:2024-09-13 Revised:2024-11-07 Online:2025-06-15 Published:2025-06-03

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Abstract:

Flavonoids are the main bioactive components in tartary buckwheat. The purpose of this article is to test the content of five flavonoids in the storage and processing of tartary buckwheat, and study the taste and biological activity of five flavonoids. The results showed that the content of flavonoid aglycones was relatively high when tartary buckwheat was newly mature, and its bitterness and astringency were relatively prominent, but the α-glucosidase inhibitory activity was higher. With the extension of storage time and the processing of tartary buckwheat grain, flavonoid aglycones were converted into glycoside flavonoids, and the bitterness and astringency of glycoside flavonoids were weakened, but the α-glucosidase inhibitory activity was weak. In summary, prolonging the storage time of tartary buckwheat, or the dehulled tartary buckwheat grain can used as the raw material of ordinary food. The processing and utilization of functional food can be carried out with new mature tartary buckwheat as raw material.

Key words: Tartary buckwheat, Flavonoids, Taste, Bitterness, Astringency, α-glucosidase

Table 1

Gradient elution table"

时间
Time (min)		 乙腈
Acetonitrile (%)		 0.1%磷酸溶液
0.1% phosphoric acid solution (%)
0 10 90
20 25 75
40 40 60

Fig.1

HPLC of standard substances"

Table 2

Contents of flavonoids in newly matured tartary buckwheat from different regions %"

省份Province 编号Number 来源Source C1 C2 C3 C4 C5
四川Sichuan 1 凉山州喜德县泥波镇 0.026±0.001 0.554±0.021 0.054±0.002 0.626±0.018 0.028±0.001
2 凉山州昭觉县特布洛乡 0.019±0.001 0.259±0.008 0.040±0.002 0.772±0.023 0.046±0.001
3 凉山州美姑县佐戈依达乡 0.016±0.001 0.270±0.010 0.030±0.002 0.781±0.016 0.037±0.002
4 凉山州盐源县棉桠镇 0.022±0.001 0.451±0.007 0.047±0.002 0.648±0.021 0.046±0.001
5 凉山州布拖县特木里乡 0.024±0.001 0.471±0.016 0.048±0.001 0.621±0.023 0.032±0.003
云南Yunnan 6 昭通市昭阳区鲁甸县新街镇 0.015±0.001 0.621±0.022 0.040±0.002 0.756±0.017 0.043±0.002
7 昭通市昭阳区青岗岭乡 0.032±0.002 0.686±0.019 0.063±0.002 0.645±0.023 0.026±0.001
8 曲靖市会泽县驾车乡 0.024±0.001 0.593±0.017 0.053±0.002 0.714±0.019 0.028±0.001
贵州Guizhou 9 六盘水市盘州市乌蒙镇 0.006±0.000 0.304±0.015 0.016±0.000 0.395±0.008 0.011±0.000
10 毕节市威宁县小海镇 0.010±0.000 0.416±0.012 0.026±0.001 0.481±0.013 0.017±0.001
陕西Shaanxi 11 安康市白河县冷水镇 0.028±0.001 0.491±0.013 0.052±0.001 0.591±0.011 0.032±0.001
12 榆林市靖边县乔沟湾镇 0.034±0.001 0.581±0.013 0.061±0.002 0.759±0.021 0.038±0.001
平均值Mean 0.021 0.475 0.044 0.649 0.031

Table 3

The contents of flavonoids in tartary buckwheat stored in different periods %"

编号
Number		 来源
Source		 时间（月）
Time (month)		 C1 C2 C3 C4 C5 苷元含量Content of aglycone
槲皮素Quercetin 山奈酚Kaempferol
1 凉山州
盐源县
棉桠镇
 初始值 0.022±0.001 0.45±0.017 0.047±0.002 0.648±0.021 0.046±0.001 0.879 0.069
1 0.024±0.001 0.62±0.017 0.053±0.002 0.560±0.023 0.041±0.002 0.876 0.067
3 0.030±0.001 1.12±0.025 0.081±0.003 0.326±0.012 0.029±0.001 0.892 0.068
6 0.039±0.001 1.20±0.023 0.098±0.003 0.252±0.007 0.023±0.001 0.861 0.070
9 0.045±0.001 1.34±0.031 0.114±0.003 0.201±0.008 0.013±0.001 0.882 0.068
12 0.043±0.002 1.35±0.028 0.125±0.038 0.206±0.007 0.008±0.000 0.891 0.068
RSD值 29.16 37.92 36.93 52.56 57.16 1.28 1.53
2 曲靖市
会泽县
驾车乡
 初始值 0.024±0.001 0.59±0.017 0.053±0.002 0.714±0.019 0.028±0.001 1.015 0.053
1 0.031±0.001 0.73±0.020 0.069±0.001 0.645±0.005 0.021±0.001 1.019 0.054
3 0.035±0.001 1.06±0.015 0.075±0.002 0.464±0.018 0.016±0.000 1.002 0.052
6 0.051±0.002 1.23±0.037 0.089±0.002 0.366±0.012 0.009±0.000 0.995 0.052
9 0.064±0.001 1.51±0.022 0.095±0.002 0.246±0.002 0.007±0.000 1.019 0.052
12 0.060±0.001 1.53±0.031 0.094±0.003 0.239±0.009 0.007±0.000 1.020 0.052
RSD值 37.27 35.36 20.93 44.99 61.02 1.03 1.94
3 毕节市
威宁县
小海镇
 初始值 0.010±0.000 0.42±0.012 0.026±0.001 0.481±0.013 0.017±0.001 0.691 0.029
1 0.015±0.000 0.63±0.008 0.033±0.001 0.371±0.017 0.014±0.000 0.689 0.030
3 0.027±0.000 0.87±0.015 0.046±0.002 0.240±0.004 0.007±0.000 0.681 0.029
6 0.033±0.001 1.19±0.031 0.052±0.001 0.101±0.004 0.005±0.000 0.703 0.030
9 0.039±0.001 1.22±0.028 0.054±0.002 0.071±0.001 0.004±0.000 0.690 0.030
12 0.040±0.001 1.21±0.033 0.052±0.001 0.066±0.002 0.004±0.000 0.681 0.029
RSD值 46.07 37.14 26.43 78.49 68.65 1.18 1.86
4 安康市
白河县
冷水镇
 初始值 0.028±0.001 0.49±0.013 0.052±0.001 0.591±0.011 0.033±0.001 0.845 0.058
1 0.034±0.000 0.57±0.009 0.063±0.002 0.542±0.017 0.026±0.001 0.837 0.056
3 0.047±0.002 0.89±0.021 0.086±0.002 0.372±0.012 0.017±0.001 0.831 0.059
6 0.055±0.002 1.17±0.017 0.099±0.003 0.243±0.009 0.010±0.000 0.844 0.058
9 0.062±0.001 1.39±0.035 0.106±0.003 0.135±0.003 0.007±0.000 0.847 0.058
12 0.065±0.002 1.42±0.027 0.112±0.003 0.131±0.004 0.004±0.000 0.859 0.058
RSD值 30.79 40.79 28.05 59.56 68.94 1.14 1.32

Table 4

Changes in flavonoid contents during the processing of tartary buckwheat %"

样品编号
Sample number		 处理
Treatment		 C1 C2 C3 C4 C5 苷元含量Content of aglycone
槲皮素Quercetin 山奈酚Kaempferol
1 脱壳前 0.057±0.002 1.07±0.013 0.075±0.003 0.319±0.012 0.032±0.001 0.871 0.068
脱壳后 0.067±0.001 1.65±0.027 0.132±0.002 0.015±0.000 0.003±0.000 0.858 0.067
RSD值 11.40 30.16 38.94 128.72 115.20 1.06 1.63
2 脱壳前 0.027±0.001 0.65±0.031 0.049±0.001 0.582±0.025 0.044±0.001 0.914 0.067
脱壳后 0.070±0.001 1.75±0.040 0.125±0.005 0.022±0.001 0.006±0.000 0.916 0.067
RSD值 62.69 64.82 61.77 131.12 105.29 0.11 0.75
3 脱壳前 0.069±0.002 1.45±0.024 0.117±0.003 0.273±0.004 0.005±0.000 1.018 0.061
脱壳后 0.072±0.002 1.87±0.037 0.112±0.003 0.025±0.006 0.004±0.000 0.979 0.058
RSD值 3.01 17.89 3.09 117.69 14.63 2.76 3.93
4 脱壳前 0.037±0.002 0.89±0.036 0.075±0.001 0.443±0.009 0.016±0.000 0.898 0.052
脱壳后 0.042±0.002 1.70±0.041 0.101±0.002 0.017±0.001 0.003±0.000 0.875 0.052
RSD值 8.95 44.23 20.89 130.97 96.84 1.84 0.11
5 脱壳前 0.047±0.001 0.94±0.032 0.087±0.002 0.357±0.008 0.018±0.000 0.841 0.060
脱壳后 0.062±0.002 1.65±0.044 0.122±0.003 0.014±0.000 0.003±0.000 0.855 0.061
RSD值 19.46 38.77 23.68 130.75 107.26 1.20 1.34
6 脱壳前 0.050±0.002 1.25±0.037 0.082±0.002 0.347±0.006 0.014±0.000 0.985 0.053
脱壳后 0.072±0.002 1.83±0.026 0.101±0.002 0.021±0.000 0.003±0.000 0.955 0.051
RSD值 25.50 26.63 14.68 125.28 94.28 2.21 2.24

Table 5

The contents of flavonoids in tartary buckwheat after steaming %"

样品编号
Sample number		 处理
Treatment		 C1 C2 C3 C4 C5 苷元含量Content of aglycone
槲皮素Quercetin 山奈酚Kaempferol
1 蒸制前 0.057±0.002 1.070±0.013 0.075±0.003 0.319±0.012 0.032±0.001 0.871 0.068
蒸制后 0.066±0.002 1.690±0.027 0.136±0.002 0.000 0.0000 0.862 0.066
RSD值 10.35 31.77 40.88 141.42 141.42 0.70 3.10
2 蒸制前 0.027±0.001 0.650±0.031 0.049±0.001 0.582±0.025 0.044±0.001 0.914 0.067
蒸制后 0.073±0.002 1.800±0.045 0.134±0.005 0.000 0.0000 0.920 0.065
RSD值 65.05 66.38 65.69 141.42 141.42 0.41 2.98
3 蒸制前 0.069±0.002 1.450±0.024 0.117±0.003 0.273±0.004 0.005±0.000 1.018 0.061
蒸制后 0.077±0.003 1.970±0.032 0.125±0.003 0.000 0.0000 1.005 0.060
RSD值 7.75 21.50 4.68 141.42 141.42 0.87 1.11

Fig.2

Taste contour map of five flavonoids contents"

Fig.3

Comparison of α-glucosidase inhibitory activity of flavonoids in tartary buckwheat"

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