荞麦品质研究进展与展望  

Research Progress and Prospects on Buckwheat Quality

作　　者：高勇彬 仓曲珍 桑旦卓玛 冯佰利[2] GAO Yongbin;Cangquzhen;Sangdanzhuoma;Feng Baili(Metok County Dexing Township Agricultural and Animal Husbandry Comprehensive Service Center,Nyingchi Xizang 860700,China;College of Agriculture,Northwest A&F University,Yangling Shaanxi 712100,China)

机构地区：[1]西藏自治区墨脱县德兴乡农牧综合服务中心,西藏林芝860700 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《西藏农业科技》2025年第1期82-90,共9页Tibet Journal of Agricultural Sciences

基　　金：国家重点研发计划项目(2023YFD1202700,2023YFD1202704);国家谷子高粱产业技术体系(CARS-06-A26)。

摘　　要：荞麦作为一种传统的粮食和药用作物,因其独特的营养价值和保健功能而备受关注。针对荞麦品质的主要影响因素,包括遗传背景、环境条件和加工工艺等,重点探讨了荞麦营养成分、生物活性物质和品质改良的最新研究进展,并对荞麦品质研究的发展方向进行了展望。Buckwheat,as a traditional food and medicinal crop,has garnered attention due to its unique nutritional value and health benefits.This paper reviews the main factors affecting buckwheat quality,including genetic background,environmental conditions,and processing techniques.It highlights the latest research advancements in nutritional components,bioactive substances,and quality improvement of buckwheat.Finally,the paper looks ahead to the development directions of buckwheat quality research,aiming to provide references for breeding,cultivation,and industrialization of buckwheat.

关 键 词：荞麦 品质 营养成分 生物活性物质 研究进展 

分 类 号：S517[农业科学—作物学]