全 文 ：ResearchonNourishingCompositionsof
Fagopyrumtataricum
SONGYu-xue, HUANGKai-feng＊
InstituteofPlantGeneticsandBreedingofColegeofLifeSciences, GuizhouNormalUniversity, Guiyang550001
Abstract　[Objective] TheaimwastoidentifythenourishingcompositionsofFagopyrumtataricumandscreenhigh-qualitybuckwheatmateri-
als.[Method] Atotalof10speciesofbuckwheatincludingT32, T31, T30, T14, T28, T23, T24, JiujiangBuckwheat, Weiku2andWK-1were
employedasexperimentalmaterials, andthecontentsofthenutritionalcomponents(includingtotalsugar, reducingsugar, starch, amylose,
amylopectinandprotein), flavonoidscontent, physicalandchemicalcharacteristics(suchasexpansiveforce, waterholdingcapacity)ofthemwererespectivelymeasured.[ Result] Thereweresignificantdiferencesincontentsofsolubleprotein, totalsugar, reducedsugar, amylaseand
expansiveforceamongthecultivars, butthediferencesincontentsoftotalstarch, amylopectin, flavonoidscontentandwaterholdingcapacity
werenotsignificant.[Conclusion] Thestarchcontentinseedsofbuckwheatwasrelativelyhigh, andamylopectinwasthemaincomposition.
Keywords　Buckwheat;Nourishingcompositions;Physicalandchemicalcharacteristics
Received:October25, 2010　　Accepted:December3, 2010
SupportedbyScienceandTechnologyFoundationofGuizhouProv-
ince([ 2009] 2108);DoctoralScientificResearchFoundationof
GuizhouNormalUniversity[ 2008] ;KeyProgramofStudentScien-
tificResearchFoundationofGuizhouNormalUniversity[ 2010] .
＊Correspondingauthor.E-mail:hkf1979@163.com
　　FagopyrumesculentumbelongingtoFagopyrumPolygo-
naceae[ 1] isakindofannualorperennialplant[ 2] .Itcanbe
roughlydividedintothreetypesincludingFeartaesculenium,
FeartatartaricumandFeartaemarginatwn[3] .InChina, buck-
wheat, oats, ediblebeans, blackrice, milet, maize, wheat
branandricebranareknownastheeighthealthfoods[ 4].
Buckwheathashighnutritionalvalueandmedicinalvalue[ 5-7] ,
andcontainsprotein, fat, vitamins, tannin, rutin, proteasein-
hibitors, mineralsandtraceelements, andtheircontentsare
generalyhigherthanthoseinrice, wheatandcorn.Italso
containschlorophylandbio-flavonoidswhicharenotcon-
tainedinothercerealgrains[8-12] .Moreover, buckwheatcon-
tainshigherproteincontentandwel-balancedaminoacid
composition.Itnotonlyisagoodsourceofnutrition, butalso
hasthesignificanteffectofreducingbloodsugar, bloodlipids
andurineglucoseandsoon, whichisverysuitableforhuman
nutrition[ 9, 13-14] .Thus, thebuckwheatindustryhasgood
prospectfordevelopment[15-18] .Therefore, 10 buckwheatre-
sourceswithhigheryieldwereusedastheexperimentalmate-
rialsinthisstudy, andthentheirnutritionalcomposition, phys-
icalandchemicalpropertiesweremeasuredandanalyzed;
besides, the difference nourishing compositionscontents
amongdiferentbuckwheatresourcesweredeterminedtopro-
videtheoreticalbasisforscreeningfinequalityandhighoutput
buckwheatvarietiesanditspromotion.
MaterialsandMethods
Materials
10 materialswereprovidedbytheseedbankofInstitute
ofPlantGeneticsandBreedingofColegeofLifeScience,
GuizhouNormalUniversity.
Experimentalmethods
ThisexperimentwascarriedoutinInstituteofPlantGe-
neticsandBreedingofGuizhouNormalUniversity.OnAugust
14, 2009, 10 high-yieldbuckwheatresourceswereselected
fromtheseedbank, andthefulseedswiththesamesize
wereplantedundertheconventionalfieldmanagement.On
October30, thebuckwheatseedswereharvestedwhenmore
than80% oftheseedshadturnedblack.Theharvested
seedsweretreatedin105 ℃ ovenforgreenremovingfor30
min, andthendriedtoconstantweightin65℃ oven.Subse-
quently, theseedswerepeeled, crushedbyusingamiland
sievedthrough60 meshsifter, conservedinartificialdryerfor
lateruse.Beforeexperiment, thesamplesweredriedtocon-
stantweightagaininovenat60 ℃.
Table1　ExperimentalMaterials
Number Materials Resource
1 T32 WeiningofGuizhouProvince
2 T31 WeiningofGuizhouProvince
3 T30 WeiningofGuizhouProvince
4 T14 WeiningofGuizhouProvince
5 T28 WeiningofGuizhouProvince
6 T23 WeiningofGuizhouProvince
7 T24 WeiningofGuizhouProvince
8 Jiuku WeiningofGuizhouProvince
9 WK-2 WeiningofGuizhouProvince
10 WK-1 WeiningofGuizhouProvince
Testeditemsandmethods
Thecontentsofsolubleprotein, totalsolublesugar, re-
ducingsugarandtotalstarchweredeterminedwithreference
tothemethodproposedbyZOUQi[ 19] ;whilethemethodre-
portedbyWANGLian-aiwasemployedtodetectthecontents
ofamyloseandamylopectin[20];flavonoidscontentwasmeas-
uredaccordingtothemethodreportedbyHUANG Yun-
hua[ 21];determinationofwaterholdingcapacityandexpan-
sioncapacitywascarriedoutinaccordancewithTIANXue-
Sensmethod[ 22] .
ResultsandAnalysis
Nutritionalcompositionofdifferentbuckwheatmaterials
ItcouldbeconcludedfromTable2 thatthecontentsof
solubleproteinindiferentbuckwheatmaterialswereinthe
rangeof3.029 -7.963 mg/g, withtheaveragevalueof
AgriculturalScience＆Technology, 2010, 11(9-10):115-117
Copyright 2010, InformationInstituteofHAAS.Alrightsreserved. AgriculturalBasicScienceandMethod
DOI :10.16175/j.cnki.1009-4229.2010.z1.028
5.282 mg/g, inwhich, thesolubleproteincontentinNo.6
wasthehighest, andthatinNo.7 wasthelowest, andthe
solubleproteincontentsamongthevarietiessignificantlydif-
fered.Thetotalsugarcontentofthevarietieswasalbetween
5.878%-7.248%, withtheaveragevalueof6.682%.The
highestandlowesttotalsugarcontentswereappearedinNo.
7andNo.9respectively.Andtherewassomediferenceinto-
talsugarcontentamongthevarieties.Thereducingsugar
contentsofthedifferentbuckwheatmaterialsweregeneralyin
therangeof0.353% -2.915%, withtheaveragevalueof
1.457%, inwhich, thereducingsugarcontentinNo.4 was
thehighestandthatofNo.10wasthelowest.Therewasalso
somediferenceinreducingsugarcontentamongthevarie-
ties.Thetotalstarchcontentofthevarietiesweregeneralyin
54.05%-86.83%, amongthem, thetotalstarchcontentin
No.9 wasthehighest, andthatofNo.8wasthelowest.The
averagetotalstarchcontentofthevarietieswas75.198%,
withnosignificantdifferenceamongthevarieties.Amylose
contentsofthevarietieswereintherangeof15.51% -
30.31%, withtheaverageof25.025%.inwhich, No.6 con-
tainedthehighestamylosecontentandNo.4 containedthe
lowestcontent, andthediferenceinamylosecontentamong
thevarietieswassignificant.Amylopectincontentwasinthe
rangeof30.95% -62.07%, withtheaveragevalueof
50.175%, inwhichthehighestandlowestcontentsappeared
inNo.4 andNo.8 respectively, andthedifferenceamong
thevarietieswasinsignificant.Flavonoidscontentwasgener-
alyin1.902%-2.498%, theaveragewas2.286%, andNo.
8 hadthehighestcontentandNo.9 hadthelowestcontent,
withnosignificantdifferenceamongvarieties.
Table2　Comparisonofthenutrientsofdiferentbuckwheatmaterials
No. Solubleproteinmg/g
Totalsugar
%
Reducingsugar
%
Totalstarch
%
Amylose
%
Amylopectin
%
Flavonoids
%
1 7.484b 6.776ab 1.999ab 72.31a 28.46c 43.85a 2.192a
2 4.998e 7.153ab 0.816bc 76.44a 27.28c 49.16a 2.213a
3 5.306e 6.992ab 2.508a 78.40a 24.62a 53.79a 2.319a
4 3.515f 6.745ab 2.915ab 77.58a 15.51b 62.07a 2.314a
5 6.834c 6.286b 0.727c 79.27a 27.01c 52.26a 2.400a
6 7.963a 6.540ab 1.359ab 75.42a 30.31d 45.11a 2.216a
7 3.029g 7.248a 0.579bc 76.82a 23.97a 52.86a 2.468a
8 3.499f 6.526c 0.573c 54.05a 23.10a 30.95a 2.498a
9 3.918f 5.878c 2.745ab 86.83a 26.53c 60.30a 1.902a
10 6.271d 6.680ab 0.353c 74.86a 23.46a 51.40a 2.335a
Differentlowercasesinthesamecolumnstandforsignificantdiferenceat0.05level.
Comparisonofphysicalandchemicalcharacteristicsof
differentbuckwheatmaterials
ItwasrevealedinTable3 thatthewaterholdingcapacity
ofdiferentbuckwheatwasgeneralyin100.69%-125.22%,
andtheaveragewas112.57%, inwhich, thewaterholding
capacityofNo.9 wasthehighestandthatofNo.4 wasthe
lowest.Thedifferenceinwaterholdingcapacityamongthe
varietieswasinsignificant.Theexpansioncapacityofthevari-
etieswasin1.52-2.04 ml/g, withtheaveragevalueof1.80
ml/g.Inwhich, No.1 hadthehighestvalueandNo.9 had
thelowestexpansioncapacity.Thediferenceinexpansion
capacityofthevarietieswassignificant.
Table3　Comparisonofphysicalandchemicalpropertiesofdiferent
buckwheat
No. Waterholdingcapacity∥%
Expansion
capacity∥ml/g
1 102.14a 2.04a
2 119.61a 1.84ab
3 101.44a 1.79ab
4 100.69a 1.79ab
5 106.01a 1.58bc
6 113.60a 1.79ab
7 118.33a 1.85a
8 117.59a 1.82ab
9 125.22a 1.52c
10 121.02a 1.97ab
Differentlowercasesinthesamecolumnstandforsignificantdifer-
enceat0.05level.
ConclusionsandDiscussions
TheresearchesbyJIANGZhong-lietal[ 23] andCHEN
Yu-xiangetal[ 24] respectivelyfoundthatthestarchcontentof
wheatwas74.6%, andstarchcontentofcornwas72.2%.
Thefindingsfromthisstudyrevealedthat, theaveragestarch
contentofbuckwheatwas75.2%, whichwasslightlyhigher
thanthoseinwheatandcorn.Andbuckwheatwasrichin
amylopectincontent, accountingfor66.7% oftotalstarch
content.Theamylopectincontentwasdirectlyrelatedtocrop
quality.Forexample, amylopectinwithmiddle-lengthglucan
chainbranchwaslackedinbuckwheat, resultinginthatthe
gelatinizationtemperatureasanindexforcookingqualityof
buckwheatwasdecreased[ 25].Higheramylopectincontent
couldobtaintheproductswithsofttextureandbettertaste;
buthigheramylosecontentwasrequiredfortheproductionof
cannedflourfoodorstorage-resistancepastrytofacilitatetheir
processingandstorage[ 26] .Itneedstobefurtherresearched
toincreaseordecreasetheamylopectinpercentageintotal
starchusingtechnicalmeanstomeettherequirementsofdif-
ferentproductions.Waterholdingcapacityandexpansionca-
pacitywereimportantindicesformeasuringthefunctionalityof
dietaryfiber.Aftereatingthedietaryfiberwithhighwater
holdingcapacity, thedischargewaslargeandsoft, whichwas
conducivetopreventionofconstipationandcoloncancer.So,
thedietaryfiberwithhighwaterholdingcapacityplaysanim-
portantroleinhealthprotection[27] .LILietal[ 28] foundthat,
waterholdingcapacityandexpansioncapacityofdietaryfiber
ofwheatwere4.21and3.25 ml/g, respectively, whichwere
3-4 timesand1 -2 timeshigherthanthefindingsofthis
study.Itcouldbeduetothatthewaterholdingcapacityand
expansioncapacityweredeterminedaccordingtotheresearch
methodofphysicalandchemicalcharacteristicsofdietaryfi-
ber, whichwasmorecloselyrelatedtopeoplesdailydiet,
whichalsocouldbeanimportantreasoncontributingtothat
thewaterholdingcapacityandexpansioncapacityofbuck-
wheatinthisstudywerelowerthanthatofwheatdietaryfiber.
Anditstilneedstobefurtherverified.
116 AgriculturalScience＆TechnologyVol.11, No.9-10, 2010
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Responsibleeditor:YINQing-qing Responsibleproofreader:WUXiao-yan
苦荞营养保健成分研究(摘要)
宋毓雪 ,黄凯丰＊　(贵州师范大学生命科学学院植物遗传育种研究所 ,贵州贵阳 550001)
[目的 ]明确不同苦荞材料的营养保健成分含量 ,筛选出优质苦荞材料。
[方法]以T32、T31、T30、T14、T28、T23、T24、九江苦荞 、威苦 2号和 WK-1 10种苦荞材料为试材 , 测定了其营养成分(总糖、还原糖、淀粉、直链
淀粉、支链淀粉和蛋白质)含量、黄酮含量及理化特性(膨胀力和持水力)。
[结果 ]可溶性蛋白质、可溶性总糖、还原糖、直链淀粉含量及膨胀力品种间差异显著 ,而总淀粉、支链淀粉、黄酮含量及持水力品种间差异不显著。
[结论 ]苦荞籽粒中淀粉含量较高 ,以支链淀粉为主。
关键词　苦荞;营养成分;理化特性
基金项目　贵州省科学技术基金项目(黔科合 J字 [ 2009] 2108号);贵州师范大学博士科研基金项目(2008年);贵州师范大学学生科研重点项目
(2010年)。
作者简介　宋毓雪(1990-),女 ,贵州贵阳人 ,本科生 ,专业:生物技术。 ＊通讯作者 ,博士,副教授 ,硕士生导师 ,从事营养保健研究, E-mail:hkf1979
@163.com。
收稿日期　 2010-10-25　　修回日期　 2010-12-03
117SONGYu-xueetal.ResearchonNourishingCompositionsofFagopyrumtataricum