您好，欢迎访问山西省农业科学院 机构知识库！
山西省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Nutritional composition and flavonoids content of flour from different buckwheat cultivars

文献类型： 外文期刊

作者： Qin, Peiyou 1 ; Wang, Qiang 2 ; Shan, Fang 3 ; Hou, Zhaohua 1 ; Ren, Guixing 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China

2.Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Beijing 100094, Peoples R China

3.Shanxi Acad Agr Sci, Inst Comprehens Utilisat Agr Prod, Taiyuan 030031, Shanxi, Peoples R China

关键词： Buckwheat flour;colour;nutritional aspects;flavonoids

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2010 年 45 卷 5 期

页码：

收录情况： SCI

摘要： P>Thirty nine buckwheat cultivars were collected from China, of which twenty one were tartary buckwheat and others were common buckwheat. Flour samples from these cultivars were analysed for colour properties, nutritional composition and flavonoid content. Buckwheat cultivars exhibited high variations for each of these parameters. The flour of common buckwheat showed a higher whiteness index than that of tartary buckwheat and contained very low levels of flavonoids. On average, the tartary buckwheat flour contained a higher level of ash (2.38%) and lower levels of total starch (70.22%), amylose (22.32%), resistant starch (17.66%) than the common buckwheat flour (2.17%, 73.69%, 23.01%, 18.69% respectively) (P < 0.05) whereas the contents of proteins, fats and crude fibres of the tartary buckwheat flour were similar to those of common buckwheat flour. The Mei-Hua-Shan tartary buckwheat flour contained the highest level of total flavonoids and quercetin (22.74 mg g-1 and 2.38 mg g-1, respectively).

  • 相关文献

[1]Ethanol extraction of flavonoids from Mungbean Skin after twin-screw extrusion process. Du, Bing,Jiao, Yanli,Huang, Zhiqiang,Mao, Liankai,Fan, Yuanyuan,Yang, Gongming,Wu, Haixiong,Jiang, Longbo. 2012

[2]Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract. Wang, Lijun,Yang, Xiushi,Qin, Peiyou,Ren, Guixing,Yang, Xiushi,Shan, Fang. 2013

[3]Changes in seed growth, levels and distribution of flavonoids during tartary buckwheat seed development. Song, Chao,Xiang, Da-Bing,Yan, Lin,Song, Yue,Zhao, Gang,Wang, Yue-Hua,Zhang, Bao-Lin. 2016

[4]Ethnobotany, phytochemistry and pharmacology of the genus Caragana used in traditional Chinese medicine. Meng, Qiuxia,Roubin, Rebecca H.,Hanrahan, Jane R.,Meng, Qiuxia,Niu, Yu,Niu, Xiwu. 2009

[5]Study on the interaction between 3 flavonoid compounds and alpha-amylase by fluorescence spectroscopy and enzymatic kinetics. Li, Y.,Gao, F.,Gao, F.,Zhao, C.,Shan, F.,Bian, J..

[6]Phytochemicals of Euphorbia lathyris L. and Their Antioxidant Activities. Zhang, Lizhen,Wang, Chu,Tian, Qin,Meng, Qiuxia,Niu, Yu,Niu, Wei.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：山西省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台