Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea

doi:10.1016/j.foodres.2011.03.028

CORC > 中国农业科学院 > 作物科学研究所 > 职能部门

	Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea
	Qin, Peiyou; Wu, Li; Yao, Yang; Ren, Guixing
刊名	FOOD RESEARCH INTERNATIONAL
	2013
卷号	50 期号:2 页码:562-567
关键词	Tartary buckwheat tea Processing Flavonoid Total phenolic compounds Antioxidant alpha-Glucosidase inhibitory activity
ISSN号	0963-9969
DOI	10.1016/j.foodres.2011.03.028
通讯作者	Qin, Peiyou
英文摘要	This study focused on the evaluation of changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Soak-treating tartary buckwheat significantly decreased the contents of total starch and rutin, whereas significantly increased the contents of quercetin, kaempferol, total flavonoid, and total phenolic compounds. In steam-treating soaked tartary buckwheat for 40-60 min, the contents of total starch, protein, crude fat, isoquercitrin, quercetin, kaempferol, total flavonoid and total phenolic compounds significantly decreased, whereas the content of rutin significantly increased. The reaction of rutin degrading might be catalyzed in soaking processing, and a catalytic reverse shift reaction of rutin-synthesizing might take place in steaming processing. The process of drying and roasting significantly decreased the contents of total starch, rutin, total flavonoid, and total phenolic compounds. The total phenolic content of collected tartary buckwheat materials positively correlated with the antioxidant and alpha-glucosidase inhibition activities. (C) 2011 Elsevier Ltd. All rights reserved.
学科主题	Food Science & Technology ; FOOD SCIENCE & TECHNOLOGY
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000317452200014
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/5059]
专题	作物科学研究所_职能部门
作者单位	Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Qin, Peiyou,Wu, Li,Yao, Yang,et al. Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea[J]. FOOD RESEARCH INTERNATIONAL,2013,50(2):562-567.
APA	Qin, Peiyou,Wu, Li,Yao, Yang,&Ren, Guixing.(2013).Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea.FOOD RESEARCH INTERNATIONAL,50(2),562-567.
MLA	Qin, Peiyou,et al."Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea".FOOD RESEARCH INTERNATIONAL 50.2(2013):562-567.