Analysis of Free and Bound Phenolics in Different Buckwheat Varieties

doi:10.7506/spkx1002-6630-201117010

Abstract

Abstract: Phenolic components including 11 phenolic acids and 3 flavonoids in common and tartary buckwheat varieties from different geographical regions were analyzed by high performance liquid chromatography (HPLC). The results showed that a significant difference in the content of phenolic components was observed between common and tartary buckwheat varieties cultivated in same geographical regions. Similar results were also observed in same buckwheat variety cultivated in different geographical regions. Meanwhile, the contents of free phenolic acids and flavones in tartary buckwheat were higher than that of common buckwheats. In addition, common and tartary buckwheat varieties contained gallic acid, protocatechuic acid, vanillic acid, caffeic acid, p-cumaric acid, ferulic acid, catechin, rutin and quercetin. Moreover, tartary buckwheat was rich in p-hydroxybenzoic acid.

Key words: common buckwheat, tartary buckwheat, high performance liquid chromatography (HPLC)phenolic acids, flavones

CLC Number:

S517

YANG Hong-ye，CHAI Yan，WANG Yu-tang，SHAN Fang，WANG Min. Analysis of Free and Bound Phenolics in Different Buckwheat Varieties[J]. FOOD SCIENCE, 2011, 32(17): 60-64.

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Analysis of Free and Bound Phenolics in Different Buckwheat Varieties

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