蕎麥組成分及保健成分分析

Analysis the Compounds on the Proximate and Medicinal of Backwheat

曾勝雄(Sheng-Hsiung Tseng) ； 張正英(Tsen-Ing Chang) ； 蘇慧美(Hwui-May Su)

《臺中區農業改良場研究彙報》 82期 (2004/03) Pp. 61-69

https://doi.org/10.6956/BTDAIS.200403.0061

摘要

為發展國內蕎麥產業於2003年進行蕎麥品種間一般組成分及保健成分分析，以供食品加工業者開發蕎麥保健食品之參考。由分析結果獲知，韃靼種蕎麥種仁中蛋白質、脂肪及灰分含量比普通種蕎麥高出37.7%、10.7%及26.8%，澱粉含量較普通種蕎麥減少7.1%，且芸香苷及檞皮素含量比普通種蕎麥高出8.3倍及7.2倍，其鉀、鎂、鐵及錳含量比普通種蕎麥增加35.5%、32.8%、16.0%及17.2%，頗適合開發成保健食品。

關鍵字

蕎麥 ； 保健 ； 芸香苷 ； 檞皮素

並列摘要

Fifty buckwheat varieties were grown in our experimental farm and their proximate and medicinal constituents were analyzed and compared. These determinants might provide crucial information for the development of buckwheat as a nutraceutic product. The results showed that the protein, fat and ash contents of Tartar dehulled buckwheat were higher than those of common buckwheat varieties by 37.7%, 10.7% and 26.8%, respectively, but the starch content was lower by 7.1%. Moreover, Tartar buckwheat comprised 8.3 and 7.2 times of rutin and quercetin in comparison with common buckwheat varieties. The amounts of potassium, magnesium, ion, and manganese in Tartar buckwheat were found higher than those in common buckwheat varieties by 35.5%, 32.8%, 16.0%, and 17.2%, respectively. It is recommended that Tartar buckwheat is suitable for development of nutraceutic products.

並列關鍵字

buckwheat ； medicinal constituent ； rutin ； quercetin