荞麦发酵食品开发

通过对荞麦营养成分及保健功能的分析，说明开发荞麦发酵食品的意义及开发途径。该文简要介绍了荞麦面包，荞麦酸奶、荞麦啤酒、荞麦酱油，荞麦醋的加工工艺。     

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。     

内蒙古通辽市荞麦发展现状、优势及应用前景

荞麦作为集营养、保健与药用为一体的作物,愈来愈受到人们的青睐。通辽地区由于特殊的自然优势,生产的荞麦产品在国际、国内市场很受欢迎。种植历史悠久的库伦旗有“中国荞麦之乡”的美誉。通辽地区大力发展荞麦产业有广阔的市场前景。     

不同播期对荞麦产量因素的影响

荞麦分甜荞和苦荞,属于小宗粮食作物.荞麦营养丰富,其蛋白质、脂肪和维生素等含量高于水稻、玉米、小麦等大宗粮食作物,还含有禾谷类粮食作物所不具有的芦丁和叶绿素.荞麦还是良好的药用作物,具有降血脂、降低胆固醇的功效,对糖尿病、高血压、慢性胃炎等有一定的疗效,能够增强机体免疫力、起到抗炎防癌的作用.随着科技的进步、人民生活水平的提高和对营养、保健品需求意识的增强.荞麦将成为21世纪人们的重要食品和保健佳品.辽宁省传统上习惯在立秋后播种荞麦,单产水平较低,严重影响荞麦的发展和种植面积的扩大.本文就选择荞麦的适宜播期,提高荞麦产量方面做些探索,以促进荞麦生产的发展,增加农民的经济收入.     

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...     

荞麦高产栽培技术初探

根据近年来开展的荞麦品比、播种期、播种量、播种方式、施肥水平试验结果,总结出荞麦高产栽培的技术要点。良种是荞麦获得高产的基础,应选用适合本地区的高产、优质、高抗品种,并对种子进行精选等处理,而实施与之配套的生产栽培技术是荞麦夺取高产的重要保障。     

养麦——一种多用途作物

当今世界对荞麦食品的需求量日益增加,而荞麦生产却远远不能满足需要。人们对荞麦的生物学以及生物化学方面的特性还未彻底搞清楚。本世纪初,Bogdan教授(基辅大学)出版了一本关于荞麦生物化学的专著;后来,Murry(全苏作物栽培研究所)和其它研究者补充了一些新的资料,但这些资料都是以荞麦整体为研究对象的。作者在实验室成功地测定了有关荞麦蛋白质含量、氨基酸组     

富源县荞麦产业化发展初探

阐述了富源县荞麦生产现状,分析存在问题和产业化发展的有利条件,市场前景,探索富源县荞麦产业化发展的思路及对策.针对富源实际,提出稳定面积,规模生产,强化科技,大力提高单产和品质,培育加工企业,扩大销售市场,提高经济效益的发展思路,采取建立商品荞麦生产基地,良种良法配套生产,培植加工企业,建立产、供、销一条龙服务体系的对策,来提高荞麦商品化水平,促进荞麦产业化发展.     

荞麦生物学研究进展

荞麦自古在我国就有种植,但都作为填闲补缺作物,没有形成规模。荞麦作为药食两用的特色作物,已逐渐引起人们的重视。阐述了国内外荞麦生物学的研究现状,包括荞麦的营养价值和保健功能、形态学、细胞学和分子生物学。对今后的研究方向进行讨论。     

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。     

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％。     

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.     

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.     

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.     

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.     

Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)

This study describes the characterization of phenolic compounds in buckwheat. Reverse phase high performance liquid chromatography (RP-HPLC) coupled to electrospray ionization-time of flight-mass spectrometry (ESI-TOF-MS) has been applied to separate and characterize thirty phenolic compounds in buckwheat flour. As far as we know, 2-hydroxy-3-O-β-d-glucopyranosil-benzoic acid, 1-O-caffeoyl-6-O-alpha-rhamnopyranosyl-β-glycopyranoside and epicatechin-3-(3″-O-methyl) gallate were tentatively identified in buckwheat for the first time. The sensitivity, mass accuracy and true isotopic pattern of the TOF-MS, legitimated the identification of phenolic compounds present in buckwheat extract.     

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.     

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.     

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.