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

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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   

  1. (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: 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

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