甜荞麦与苦荞麦的营养及功能活性成分对比分析  

A comparative analysis of nutrition components and active ingredient in common and tartary buckwheat

作　　者：王世霞[1,2] 刘珊[1] 李笑蕊[1,2] 刘三才[3] 幺杨[3] 任贵兴[3] 贠婷婷[1] 綦文涛[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]天津科技大学食品学院,天津300222 [3]中国农业科学院作物科学研究所,北京100081

出　　处：《食品工业科技》2015年第21期78-82,共5页Science and Technology of Food Industry

基　　金：粮食公益性行业科研专项(201313006-5);荞麦青稞丰产优质高效栽培关键技术与示范(2014BAD07B04)

摘　　要：目的:对比研究甜荞和苦荞籽粒部分营养组分及功能活性成分的差异。方法:以7种苦荞和6种甜荞籽粒为原料,分别测定其中基本组分水分和灰分;营养组分氨基酸、脂肪酸、淀粉、蛋白质以及功能组分黄酮、多酚和芦丁的含量。结果:甜荞中的水分含量要显著高于苦荞(p<0.05),而灰分含量则低于苦荞。甜荞和苦荞淀粉、脂肪酸和蛋白质的含量和分布丰富,但两者无显著性差异(p>0.05)。苦荞总黄酮和多酚含量分别是125.33 mg/g和107.24 mg/g,分别是甜荞的15.23倍和2.68倍。苦荞还含有丰富的芦丁、槲皮素、异槲皮素和山奈酚等功能活性物质。甜荞中的低聚糖含量,包括水苏糖和棉籽糖均显著高于苦荞(p<0.05)。结论:甜荞和苦荞的氨基酸、脂肪酸、淀粉等营养组分含量均无显著性差异。但功能性组分黄酮、多酚和功能性低聚糖等含量方面,两者存在显著性差异。Objective： To compare the contents of nutrition components and active ingredient between common and tartary buckwheat.Methods： 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 7kinds of tartary buckwheat and 6 kinds of common buckwheat were determined. Results： The moisture content of common buckwheat was significantly higher and ash content was significantly lower than that of tartary buckwheat（ p 〈0.05）. There were no significant differences in the contents and distributions of fatty acid and proteins,although they were abundant in both of buckwheat（ p 〉0.05）. Flavonoids and polyphenols contents in tartary buckwheat were 125.33,107.24 mg / g and were 15.23,2.68 times of that in common buckwheat respectively.Tartary buckwheat was also abundant in other active ingredient such as rutin,quercetin,isoquercetin and kaempferol.While the oligosaccharide content of common buckwheat,including stachyose,saccharose and raffinose were significantly higher than that of tartary buckwheat（ p〈 0.05）. Conclusion： The content of functional components,such as flavonoids,polyphenols and oligosaccharides showed significant difference but nutrition components like amino acid,fatty acid and starch had no significant difference between common and tartary buckwheat.

关 键 词：甜荞麦 苦荞麦 营养组分 功能活性成分 对比分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]