荞麦资源调查研究

通过对荞麦的起源、种类及湖南省湘西地区荞麦资源的系统调查研究，结果为国内外专家认为的“云、贵、川、湘（武陵地区）荞麦资源丰富，种类繁多，很可能是荞麦起源中心”的论点提供了佐证。     

沿江高沙土地区荞麦产业现状、问题与对策

根据江苏省沿江、高沙地区特用旱粮生产特点，详细分析了该地区荞麦产业现状、存在问题、发展优势，提出了无公害荞麦系列产品开发的措施与对策，为充分发挥该地区特用优质早粮优势，促进优质无公害农业产业的发展，提供了可靠依据。     

湖南荞麦资源开发利用前景

荞麦是蓼科荞麦属粮食作物 ,我省栽培历史悠久 ,历来是山区和丘陵地区耕作换茬的作物 ,亦是这些地方的主要辅助食粮。开发荞麦资源 ,扩大荞麦生产 ,对优化我省粮食生产结构 ,进一步促进粮食生产的可持续发展 ,改善人们的食物结构 ,促进经济增长具有重要作用。1　我省荞麦生产概     

山西省荞麦的生产及开发利用

通过对山西荞麦生产存在问题的分析,阐述了山西荞麦生产具有的发展优势和潜力,提出了几点关于山西荞麦今后发展的对策:在加强科研攻关的同时,应在荞麦的深度和广度上加大开发利用;建立品牌的龙头企业,并在其带动下进行荞麦的产业化开发,从而获取更大的经济和社会效益。     

安化县荞麦产业化开发现状及对策

从安化县荞麦产业化开发现状分析入手,指出了荞麦产业化开发上存在的问题,提出了"一个中心,两个重点,三个提高,四个强化"的发展对策。     

荞麦中蛋白质含量及其氨基酸组成的分析研究

对我国１５０８份荞麦（其中甜荞８９７份、苦荞６１１份）品种资源的蛋白质含量及氨基酸组成进行了测定，查明了在不同类型、不同品种和不同区域种植的荞麦的蛋白质含量分布情况，并从人体必需氨基酸的种类、含量的构成比例等方面，阐述了荞麦蛋白质的营养价值。     

不同的荞麦品种和荞麦制成品中Zn的含量

不同的荞麦品种和荞麦制成品中Ｚｎ的含量Ｓｏｙｋｏｌｋｅｄａ等荞麦是世界上一种重要的作物。尽管荞麦在分类上与真正的谷类植物相差很远，但荞麦籽粒与谷类籽粒有许多相同的化学特征，因此通常把荞麦归入谷类。谷类，包括荞麦作为人类一些必需营养的重要来源，其日常消...     

荞麦生物活性物质及其功能研究进展

概述了荞麦生物活性成分如荞麦类黄酮、荞麦蛋白质、胰蛋白酶抑制剂及抗性淀粉的研究现状、存在问题以及发展方向.     

凉山地区荞麦资源、营养价值及其发展前景

主要介绍了凉山地区荞麦的品种资源、种植面积、总产量、部分品种资源的营养价值及荞麦产业的发展前景。     

荞麦—大豆轮作条件下不同配比N、P、K肥对作物产量与土壤肥力的影响

为指导荞麦—大豆轮作模式合理施肥，2018—2019年在赤峰市农牧科学研究所试验基地，采用“3414”肥料效应设计方案分析不同配比N、P、K肥对荞麦、大豆产量和土壤肥力的影响。结果表明，在一定范围内，P、K肥配合施用能显著增加荞麦产量，且P肥的作用大于K肥，而N肥的施用则不利于荞麦产量的提高。荞麦季施用肥料的后效亦能显著增加轮作大豆产量，其中K肥后效大于N肥，P肥后效最小。大豆收获后，土壤碱解氮、有效磷和速效钾含量均比荞麦季低。各处理土壤有效磷和速效钾含量均低于试验前的基础值，缺磷区、缺钾区、全肥区3个处理的土壤碱解氮含量仍高于试验前的基础值。因此，大豆季应根据实际需肥规律适当补充N、P、K肥，以提高大豆产量和土壤养分含量。     

Chemical,nutritional and technological characteristics of buck wheat and non-prolamine buckwheat flours in comparison of wheat flour

Chemical, nutritional, and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison to wheat for celiac patients use have been studied. The results suggested the following conclusions: the 56.5% extraction value for flour obtention is considered good; the buckwheat flour presents methionine and cystine as first limiting amino acids followed by threonine as the second limiting amino acid; the buckwheat flour presents higher content of lysine amino acids than the wheat flour; the buckwheat flour is superior to the wheat flour regarding iron, copper, and magnesium minerals; the buckwheat flour does not present haemagglutinin activity and the tannin content is negligible. Rheological assays indicate that the buckwheat flour does not contain gluten.     

Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus

The aim of this work was to evaluate the effects of solid-state fermentation (SSF) with three strains of Agaricus (Agaricus blazei Murrill SH26, Agaricus bisporus AS2796 and Agaricus bisporus G1) on the total phenolic contents and antioxidant properties of buckwheat (Fagopyrum esculentum Möench). The results showed that the total phenolic contents of the fermented buckwheat varied with fermentation time and the starter organisms. The total phenolic content of buckwheat fermented with strain SH26 reached its maximum value of 18.07 mg/g after the fermentation of 21 days, which was 3.96 times higher than that of control. The ethanolic extracts of buckwheat fermented by strains SH26 and AS2796 exhibited enhanced antioxidant properties in comparison with the control. However, the ethanolic extracts of buckwheat fermented by strain G1 exhibited less antioxidant properties in comparison with the control. The ethanolic extracts of buckwheat fermented with strain SH26 exhibited the highest reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferrous ion chelating ability, respectively. The ethanolic extracts of buckwheat fermented with strain AS2796 exhibited the highest superoxide anion radical scavenging ability.     

砂引发对荞麦种子萌发及活力的影响

试验选用安徽甜荞-1、安徽甜荞-2、青海甜荞、青海苦荞4个荞麦种子样品为材料,每品种设置4种处理,研究不同含水量的砂基质引发对荞麦种子萌发及活力的影响。结果表明,适宜的砂引发处理能不同程度地提高荞麦种子的活力,砂引发基质的适宜含水量安徽甜荞-1、安徽甜荞-2和青海甜荞均为5．7％,青海苦荞为3．8％。     

Effects of Preharvest Sprouting on Flour Pasting Viscosity in Common Buckwheat (Fagopyrum esculentum Moench)

Abstract

Rain before harvest often causes buckwheat to sprout. Preharvest sprouting reduces the processing suitability of buckwheat flour. We examined the effects of preharvest sprouting on buckwheat flour quality by rapid visco-analysis (RVA) of milled sprouting grains of six buckwheat cultivars. Both artificial and natural rainfall increased the frequency of sprouting and decreased pasting viscosity. The difference in pasting viscosity between sprouting and non-sprouting buckwheat grains was not decreased by adding wheat flour. These results suggest that the mechanical characteristics of dough and boiled noodle may be affected by flour made from sprouting grains. Differing responses of the cultivars to rainfall indicate that higher pasting viscosity could be achieved by using cultivars that are resistant to preharvest sprouting caused by rain.     

Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour

The objective of this study was to investigate the feasibility of incorporating common buckwheat (Fagopyrum esculentum Moench) into instant noodle formulations. Australian Soft (AS) and Baker's flours were used to evaluate the effects of varying buckwheat contents (0–40%) on noodle quality. The results of texture analysis indicate that noodles made using AS flour produced softer texture whereas there was minimal effect for Baker's flour when buckwheat was incorporated. The colour, measured by L* values, decreased with increased addition of buckwheat for both flours. Fat uptake for noodle samples made from AS flour was only marginally affected, but increased for Baker's flour, when higher levels of buckwheat flour were added. The antioxidant rutin was detected in noodles made from both wheat flours, generally increasing with % buckwheat flour added. These findings indicate that the incorporation of 20% buckwheat into the formulation can be used to enhance the quality of instant noodles.     

Development of a High-Performance Liquid Chromatography Method to Determine the Fagopyrin Content of Tartary Buckwheat (Fagopyrum tartaricum Gaertn.) and Common Buckwheat (F. esculentum Moench)

Abstract

Buckwheat contains fagopyrin, which induces photosensitization in light-skinned livestock when exposed to sunlight. Here, we developed a high-performance liquid chromatography (HPLC) method to measure the fagopyrin content of buckwheat. The HPLC profile of the fagopyrin extract purified from Tartary buckwheat ‘Rotundatum’ had 3 apparent peaks. The ultraviolet-visible (UV-vis) absorption spectrum of each peak yielded absorbance maxima ( λ_max) at 547 nm and 591 nm, indicating that these peaks corresponded to fagopyrin and unidentified fagopyrin derivatives. We considered the total content reflected by the 3 peaks to be the fagopyrin content of buckwheat. We determined the fagopyrin content in the leaves of Tartary buckwheat ‘Rotundatum’ and common buckwheat ‘Miyazakiootsubu’ both by UV-vis photometric analysis and the newly developed HPLC method. The fagopyrin content is overestimated by UV-vis photometry because the extracts contain a considerable amount of chlorophyll. Thus, HPLC analysis is more efficacious for fagopyrin-content measurements than UV-vis photometric analysis. The HPLC analysis of fagopyrin is easy, quick and efficacious for screening buckwheat varieties with trace or no fagopyrin. There are only a few reports on the accumulation sites of fagopyrin in buckwheat. We revealed that in Tartary and common buckwheat, fagopyrin is present mainly in the leaves and flowers and slightly in the stems, hulls, and groats. The fagopyrin contents of the leaves and flowers of Rotundatum were approximately 2.6 and 2.8 times higher than those in Miyazakiootsubu, respectively.     

Breaking Strength of Pedicel and Grain Shattering Habit in Two Species of Buckwheat (Fagopyrum spp.)

Abstract

The grain shattering habit was examined in nine common buckwheat cultivars/strains (Fagopyrum esculentum Moench.) and four tartary buckwheat strains (F. tataricum Gaertner). As indices of grain shattering habit, the breaking bending strength and breaking tensile strength of the pedicel and the pedicel diameter were measured. Thin longitudinal pedicel sections were also observed. The breaking strength showed significant differences among cultivars, but the stage of seed maturity influenced the grain shattering habit. The two breaking strengths were larger in common buckwheat than in tartary buckwheat, and these differences may be explained by the pedicel diameter. The abscission layer was not observed in the pedicel tissue of the buckwheat cultivars.     

Effects of Nitrogen Fertilizer and Planting Density on the Lignin Synthesis in the Culm in Relation to Lodging Resistance of Buckwheat

Abstract

Lodging is an important constraint limiting buckwheat yield and quality by bending or breaking culm on buckwheat production worldwide. This study was conducted with Ningqiao 01, a moderate lodging resistance cultivar of buckwheat, to determine whether lignin synthesis and lodging resistance of buckwheat are affected by nitrogen fertilizer and planting density. The results showed that the lignin content at the bottom of the 2nd internode was significantly and negatively correlated with lodging index and lodging percentage, but significantly and positively correlated with snapping resistance. The snapping resistance rose and then fell with the increase of nitrogen fertilizer. The snapping resistance decreased with the increase of planting density. The lodging index increased with the increase of nitrogen fertilizer and planting density. The lignin content and its related enzymes activities decreased with the increase of nitrogen fertilizer and planting density. These results suggested that the lignin content is closely related to the lodging resistance of buckwheat, and a higher lignin content could strengthen the lodging resistance of buckwheat. The increase of nitrogen fertilizer and planting density significantly increased the risk of lodging by decreasing the lignin content and its related enzymes activities at the bottom of the 2nd internode.     

Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles

Abstract

The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grains on the firmness of cooked buckwheat noodles by measuring the force required to compress the cooked noodles. Sprouting significantly decreased the peak force and peak strain to compress cooked noodles, suggesting that sprouting lowers the palatability of cooked buckwheat noodles. Sprouting significantly decreased the force needed to compress cooked noodles largely, suggesting that the cooked noodles made from sprouting grains lead to the perception of less resistance to completely cut off by mastication.     

Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

The objective of this study was to characterize the flavonoid compounds found in the different grain parts of common and tartary buckwheat, and to determine the contribution of these flavonoids to the antioxidant properties of buckwheat. Eight flavonoid compounds were quantified and their antioxidant activity determined by FRAP, DPPH, and ABTS assays. Of the flavonoid compounds identified rutin was the most abundant, particularly in tartary buckwheat, in which it comprised approximately 90% of total flavonoid content. Flavan-3-ols were detected in common but not tartary buckwheat, and quercetin was detected only in tartary buckwheat. Flavonoid content—in particular, levels of rutin, orientin, and/or epicatechin gallate—was found to influence the total antioxidant activity of buckwheat. Results from this study indicate that antioxidant activity is not only closely associated with flavonoid content, but that different flavonoids contribute differently to the total antioxidant activity of common and tartary buckwheat.