Abstract: Tartary buckwheat has certain curative effects on diabetes,and can be eaten as a long-term diet for diabetes and hyperlipemia patients.With tartary buckwheat as the main raw material,various baking foods can be processed.However,the stability of rutin,its bioactive substance,is affected under high temperature,and is related directly to the efficacy of reducing blood sugar.The contents of rutin in the tartary buckwheat samples baked at different temperatures and for different time were determined.It was found that in a certain baking temperature range,the content of rutin in the sample rises slightly with the temperature rising,and in a certain baking time range,the content of rutin in the sample also rises slightly with the extending of time.Therefore,tartary buckwheat is suitable to be processed into baking food,and its best processing conditions are as follows:baking temperature 190 to 200 ℃,and baking time:within 30 minutes.

Key words: tartary buckwheat, rutin, stability, processing conditions