苦荞贮存及加工过程中黄酮类成分含量变化和利用研究
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徐浪, 王玉, 王祥儒, 李红君, 唐万, 王冰清, 杨强, 张帆, 陈志元, 周美亮
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Study on the Flavonoids Content Changes and Utilization Guidance in Storage and Processing of Tartary Buckwheat
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Xu Lang, Wang Yu, Wang Xiangru, Li Hongjun, Tang Wan, Wang Bingqing, Yang Qiang, Zhang Fan, Chen Zhiyuan, Zhou Meiliang
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表5 苦荞麦蒸制后黄酮类成分含量
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Table 5 The contents of flavonoids in tartary buckwheat after steaming %
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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 |
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