荞麦芦丁的研究进展  

Research Progress on Rutin in Buckwheat

作　　者：文平[1] 陈进红[1] 

机构地区：[1]浙江大学农业与生物技术学院农学系,杭州310029

出　　处：《中国粮油学报》2006年第3期107-111,共5页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省科技厅科技计划资助项目(2003C32029)

摘　　要：荞麦具有丰富的营养价值,是芦丁的重要膳食来源。本文综述了国内外有关荞麦芦丁含量的器官差异,随生育期的变化,种及品种间的变异,环境因子对芦丁含量影响等方面的研究进展;比较介绍了荞麦芦丁的提取工艺和测定方法,并对荞麦芦丁的应用与开发前景作了简要的介绍。Buckwheat is rich in rutin and is used as a good source of dietary rutin. The research progress on rutin in buckwheat is reviewed in this article at the following aspects： difference of rutin content in different organs, species and varieties ; change of rutin content with growth stage ; and effects of environmental factors on rutin content. In addition, the methods of extraction and inspection of rutin are compared, and the prospective application of rutin in buckwheat is introduced briefly.

关 键 词：荞麦 芦丁 研究进展 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程] S517[轻工技术与工程—食品科学与工程]