Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat
The components of nutritional and functional ingredients in 7 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. 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 (P<0.05). The Chuanqiao 2 had the highest polyphenols content with a value of 131.92 mg/g. And the JInqiao 6 had the highest flavonoid content with a value of 147.46 mg/g. Furthermore, the differences of rutin contents could be 2.82 times between different varieties. Moreover, no significant difference was found among all the tartary buckwheats when the planting regions were concerned (P>0.05).
Shixia, WANG; Xiaorui, LI; Tingting, YUN; Yang, YAO; Guixing, REN; and Wentao, QI
"Comparable analysis of nutrition and functional active ingredients in different varieties of tartary buckwheat,"
Food and Machinery: Vol. 32:
7, Article 2.
Available at: https://www.ifoodmm.cn/journal/vol32/iss7/2
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