荞麦品种改良与产业发展现状及趋势分析

根据国内外荞麦生产现状及存在的问题,对未来荞麦产业发展、品种改良方向及品种选育技术进行了讨论。近年来,世界范围内荞麦种植面积稳中有升,荞麦消费量呈增加趋势,但荞麦生产中普遍存在生产条件差、产量低、品种改良难和不适宜机械化生产等问题,因此广适、高效、优质和高产等特性是荞麦品种改良的目标,传统杂交技术与分子育种技术的结合是未来荞麦品种改良的主要手段。     

荞麦产品加工现状分析与建议

近年来人们对健康和养生越发关注,荞麦作为一种药食同源的小宗杂粮,具有很高的营养价值,得到了越来越多的重视。目前市场上已有荞麦面粉、荞麦米、荞麦挂面等荞麦制品,但产品的种类不够丰富,且没有充分发挥出荞麦药食同源的保健作用。本文介绍了荞麦的营养价值,并在分析荞麦产品加工现状的基础上,指出了荞麦产品加工方面存在的不足,并对荞麦加工的未来发展提出了一些建议。     

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

Superheated steam (SS) at 170 °C for 5 min was used to inactivate lipase of common buckwheat grains in this study, which effectively retarded lipid hydrolytic rancidity and maintained lipid nutrition of common buckwheat. Higher stabilities based on lower free fatty acid accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids and the decrease of polyunsaturated fatty acids during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol, phosphatidylethanolamine, phosphatidylserine and lysophosphatidic acid during storage, while regulate the content of galactolipids. Thus, SS processing could effectively inactivate lipase, suppress UFA oxidation, change glycerolipids and glycerophospholipids subclass metabolism, and consequently retard hydrolytic rancidity and the loss of lipid nutrition in buckwheat during storage. SS processing was proved to effectively protect the quality of buckwheat during storage for the first time.     

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.     

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations.     

荞麦的食用价值及开发利用

荞麦是粮食作物中营养最丰富的粮种之一,具有营养和保健双重功效,介绍了荞麦的营养价值、药用价值、医疗作用及加工方法,并对荞麦的开发利用提出建议。     

不同种植行距对干旱半干旱区荞麦农艺性状及产量的影响

为筛选出白银市干旱半干旱区荞麦的适宜种植行距,以平荞2号为指示品种,研究分析了不同种植行距对荞麦主要性状及产量的影响。结果表明,不同行距处理与荞麦农艺性状及产量指标的相关性从大到小的顺序依次为株高(r=0.774)、分枝数(r=0.623)、产量(r=0.358)、主茎节数(r=0.312)、千粒重(r=-0.131)、单株粒重(r=-0.354)。总的来看,行距与株高、分枝数、产量有较高的相关性。播量120万粒/hm2的条件下,种植行距为25 cm时荞麦折合产量最高,为2 191.20 kg/hm2,与行距为20、30 cm的处理差异均不显著,与行距为15 cm的处理差异显著。     

荞麦黄酮类化合物提取方法研究

[目的]优化提取荞麦黄酮类化合物的工艺条件。[方法]在标准液的制备及标准曲线的制作基础上,选用4个试验因素(浸提温度、提取方法、乙醇浓度及样品粒度)进行3水平正交试验优选,确定提取荞麦黄酮类化合物的最佳工艺参数。[结果]4种因素对荞麦黄酮类化合物提取效果的影响大小依次为样品粒度>乙醇浓度>提取温度>提取方法;最佳提取工艺条件为提取温度55℃、水浴、乙醇浓度80%、样品粒度为0.250～0.500 mm。[结论]该方法操作简便,是提取荞麦黄酮类化合物的有效方法。     

盐胁迫下荞麦体内Na+分配与品种耐盐性的关系

[目的]研究两个耐盐性不同的荞麦品种体内Na^＋分配与其耐盐性的关系。[方法]测定两个荞麦品种玲0808（盐敏感）和川养1号（耐盐）幼苗根部、茎基部和叶片Na^＋含量。[结果]盐胁迫下,耐盐荞麦品种体内Na^＋主要在根部和茎基部累积,盐敏感荞麦品种体内Na^＋主要积累在根部。[结论]耐盐荞麦品种的限Na^＋能力大于盐敏感荞麦品种,耐盐荞麦品种叶片Na^＋含量较低,更耐盐。     

苦荞新品种‘晋荞麦2号’丰产稳产性分析及应用前景

为北方苦荞生产中提供合理利用‘晋荞麦2号’的依据,根据2006-2008年度国家苦荞品种（北方组）区域试验和2008年度国家苦荞生产试验资料,采用方差分析和新复极差测验法、高稳系数法、结合产量变异系数和适应度对品种进行丰产稳产性分析。结果表明,在2006-2008年国家苦荞品种（北方组）区域试验中和2008年国家苦荞生产试验中,‘晋荞麦2号’平均产量分别为2006.0 kg/hm2和2152.5 kg/hm2,分别比统一对照‘九江苦荞’增产13.3%和24.4%;高稳系数分别为39.80%和5.4%,均小于对照‘九江苦荞’;产量变异系数分别为41.58%和38.85%,均小于对照‘九江苦荞’;适应度分别为48.7%和100%,均高于对照‘九江苦荞’。由此得出,‘晋荞麦2号’是一个丰产稳产性高、适应性强的中熟苦荞新品种,具有较好的广适性,品质好,适宜加工各种苦荞保健产品和进行产业化开发,在中国北方苦荞种植区具有良好的应用前景。