Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds

doi:10.7506/spkx1002-6630-20191023-245

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (2): 212-217.doi: 10.7506/spkx1002-6630-20191023-245

• Component Analysis • Previous Articles Next Articles

Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds

CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang

(National Engineering Research Center of Seefood, College of Food Science, Dalian Polytechnic University, Dalian 116034, China)

Online:2021-01-18 Published:2021-01-27

Abstract

Abstract: In this paper, gas chromatography-mass spectrometry (GC-MS) was used to analyze the metabolite profiles of different parts of tartary buckwheat seeds, and the contents of amino acids, sugars, fatty acid methyl esters and free fatty acids in these parts were determined. Six bioactive ingredients in tartary buckwheat seeds were simultaneously determined by high performance liquid chromatography (HPLC), including rutin, quercetin, vanillic acid, p-coumaric acid, kaempferol and chlorogenic acid. The results showed that the number and amount of metabolites in the germ were higher than those in the other parts tested. The contents of the six bioactive ingredients were higher in the bran than those in the other parts, but the content of rutin in the hull was the highest.

Key words: tartary buckwheat; basic metabolites; bioactive ingredients

CLC Number:

TS201.2

CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang. Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds[J]. FOOD SCIENCE, 2021, 42(2): 212-217.

[1]	. Review of Ferritin Nanocarrier Applications in the Field of Nutrition and Health [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	Miao-Miao Liu Junrong Huang. Advance in Synthesis, Purification Technologies and Physiological Activities of AcEGCG: A Review [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	. Preparation and evaluation of α-tocopherol-loaded solid lipid nanoparticles from shea butter [J]. , 0, (): 0-0.
[4]	Rui Yang. Covalent interaction between hesperidin and ferritin and its effect on the physicochemical properties of ferritin [J]. , 0, (): 0-0.
[5]	Jing ZHAO. Comparison of Determination Method for Anthocyanins Quantitative in Black Chokeberry [J]. , 0, (): 0-0.
[6]	. Research progress on inhibition strategies of acrylamide in food [J]. , 0, (): 0-0.
[7]	Jia Lin LIU JIn Zhengyu. Research progress on enzymatic synthesis of glycogen-like α-glucan [J]. , 0, (): 0-0.
[8]	yu OUYANG 权 kuoZHAO na yingFENG zhang liang Wu qian. Biological activity and potential health risks of Maillard reaction products [J]. , 0, (): 0-0.
[9]	Sheng-Hua HE. Physicochemical properties of lupin proteins extracted by micellar and alkali soluble acid precipitation [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Phoency Lai Hui ZHANG. Molecular Characteristics, In vitro Antioxidant and Immunological Activities of Passion Fruit High-Methoxy Pectin-Phenolic Acid Derivatives [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	Ze-Dong JIANG NI Hui. Based on Acetylcholinesterase and Oxidative Stress to Study the Mechanism of Echinenone on Alzheimer's Disease [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	Yanbo Hu. Isolation, purification and antioxidant activity of polysaccharides from Osmunda japonica [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	Yan WU Phoency Lai Hui ZHANG. Non-enzymatic Browning Kinetics, Formulation Factor Effects, and Molecular Mechanisms of Tamarind Seed Proanthocyanidins System [J]. FOOD SCIENCE, 0, (): 0-0.
[14]	Yue WANG wang yu. Volatile components analysis of black jujube with different treatment methods based on gas phase ion migration chromatography [J]. FOOD SCIENCE, 0, (): 0-0.
[15]	Yanbo Hu. The Immunomodulatory Effect and Mechanism of Soluble Acidic Polysaccharides from Soybean Dregs [J]. FOOD SCIENCE, 0, (): 0-0.

Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments