全 文 ：Research on Physical and Chemical Properties of
Different Tartary Buckwheat Resources
HUANG Kai-feng* ，SHI Zheng，HAN Cheng-hua
Institute of Plant Genetics and Breeding，School of Life Science，Guizhou Normal University，Guiyang 550001
Abstract ［Objective］The aim of this study was to select tartary buckwheat material with better health function． ［Method］Used 35 kinds of tar-
tary buckwheat as experimental materials，and the water holding capacity and expansion capacity had been determined． ［Result］ The water
holding capacity of 35 kinds of tartary buckwheat will change in the range of 248． 5% －341． 4% with an average of 283． 0% ( the holding capacity
of T324 was the highest) ，while the change of expansion capacity changed between 0． 50 and 1． 50 ml /g with an average of 1． 05 ml /g ( the ex-
pansion capacity of T463 was the highest) ． ［Conclusion］This study had provided theoretical basis for screening better tartary buckwheat variety
and its application．
Key words Tartary buckwheat; Water holding capacity; Expansion capacity
Received: December 13，2010 Accepted: February 22，2011
Supported by Science and Technology Foundation of Guizhou Prov-
ince［Qiankehe-J ( 2009) No． 2108 ) ］; Guizhou Normal University
Fund for Doctor ( 2008) ．
* Corresponding author． E-mail: hkf1979@163． com
Tartary buckwheat ( Fagopyrum tataritum ) belongs to
Genus Fagopyrum of Polygonaceae，also known as Fagopy-
rum tataricum Gaertn．［1］． As one of the minor crops in China，
it is a good catch crop and important nectar crop． It has a
short growing period［2］ and high nutritional value as its seed
protein，fat，vitamins and trace elements contents are gener-
ally higher than rice，wheat and other major food crops［3 －4］．
Therefore，tartary buckwheat is a food crop with great devel-
opment prospects in nutrition，health and medical［5 －6］．
Water holding capacity and expansion capacity are impor-
tant indicators to measure whether the dietary fiber is of high
quality or not［7］． The water holding capacity reflects the water
holding capacity of dietary fiber with water，which is related to
the volume and velocity of human defecation，thus releasing
the symptoms of urinary system diseases such as cystitis，
bladder stones and kidney stones，as well as making poisons
rapidly excreted［8 －9］; expansion capacity reflects the turgidity
of dietary fiber in water; the higher the turgidity was，the easi-
er the produced satiety，thus being for beneficial to the pre-
vention of obesity［10］． However，the current researches on di-
etary fiber mainly focused on processed products，and there
is no clear water holding capacity and expansion capacity of
raw materials． For the food crops consumed directly，the
study on the water holding capacity and expansion capacity of
raw materials is more meaningful． Therefore，35 accessions
of tartary buckwheat resources with better quality were used
as materials，and the physical and chemical properties were
measured to explore the differences of physical and chemical
properties among different tartary buckwheat resources so as
to provide theoretical basis for selection of excellent tartary
buckwheat varieties and its large area spreading．
Materials and Methods
Materials
35 accessions of tartary buckwheat resources ( Table 1)
were provided by Institute of Plant Genetics and Breeding，
School of Life Science，Guizhou Normal University． All mate-
rials are planted in the Boyang experimental base of Institute
of Plant Genetics and Breeding，School of Life Science，
Guizhou Normal University in Longdongbao of Guizhou on Au-
gust 20，2010． Each material was planted in a plot with the
plot area of 2 × 5 m，spacing of 40 cm and plant spacing of
10 cm，and the conventional field management was carried
out． Seeds were harvested on November 30，2010，after
dried，they were stored at －20 ℃．
Table 1 35 copies of experimental tartary buckwheat resources
No． Cultivar Origin Source Symbol
1 Daku Weining Guizhou Institute of Plant Genetics and Breeding T282
2 Pingbi2 Weining Guizhou Institute of Plant Genetics and Breeding T284
3 Heiku Hezhang Guizhou Institute of Plant Genetics and Breeding T292
4 DanxuanF01 Weining Guizhou Institute of Plant Genetics and Breeding T301
5 Ludian Yunnan Institute of Plant Genetics and Breeding T305
6 DanxuanF02 Weining Guizhou Institute of Plant Genetics and Breeding T309
7 Yimengku Weining Guizhou Institute of Plant Genetics and Breeding T324
8 Baizhengku Weining Guizhou Institute of Plant Genetics and Breeding T330
9 Ku37 Weining Guizhou Institute of Plant Genetics and Breeding T340
10 Chuanku1 Sichuan Institute of Plant Genetics and Breeding T345
11 Saobai Weining Guizhou Institute of Plant Genetics and Breeding T349
Methods
The tartary resources stored at － 20 ℃ freezer were
taken out into 105 ℃ oven for 15 min of green removing，and
then they were dried to constant weight at 60 ℃． After shell-
ing，they were milled by milling and saved in dryer． Before
Agronomy
Agricultural Science ＆ Technology，2011，12( 1) : 96 －98
Copyright 2011，Information Institute of HAAS． All rights reserved．
DOI:10.16175/j.cnki.1009-4229.2011.01.022
Continued ( Table 1)
No． Cultivar Origin Source Symbol
12 K013 Weining Guizhou Institute of Plant Genetics and Breeding T352
13 Ciku Weining Guizhou Institute of Plant Genetics and Breeding T364
14 86-36 Weining Guizhou Institute of Plant Genetics and Breeding T365
15 Pujiangku Liupanshui Guizhou Institute of Plant Genetics and Breeding T367
16 19-22 Weining Guizhou Institute of Plant Genetics and Breeding T373
17 Wugeheiku Weining Guizhou Institute of Plant Genetics and Breeding T374
18 KP005 Shaanxi Institute of Plant Genetics and Breeding T384
19 Qianwei 1 Weining Guizhou Institute of Plant Genetics and Breeding T388
20 Heiku 6 Weining Guizhou Institute of Plant Genetics and Breeding T395
21 Xibaiku Weining Guizhou Institute of Plant Genetics and Breeding T398
22 Longku Weining Guizhou Institute of Plant Genetics and Breeding T412
23 Shanku Hezhang Guizhou Institute of Plant Genetics and Breeding T415
24 Caobaku Hezhang Guizhou Institute of Plant Genetics and Breeding T416
25 1Ku1 Hezhang Guizhou Institute of Plant Genetics and Breeding T425
26 Zhuangku Hezhang Guizhou Institute of Plant Genetics and Breeding T429
27 Dachongku2 Weining Guizhou Institute of Plant Genetics and Breeding T441
28 Xueshanku Weining Guizhou Institute of Plant Genetics and Breeding T444
29 Yilaku Weining Guizhou Institute of Plant Genetics and Breeding T446
30 Weiku02-286 Weining Guizhou Institute of Plant Genetics and Breeding T452
31 Xinong6-14 Shaanxi Institute of Plant Genetics and Breeding T453
32 Ping01-043 Gansu Institute of Plant Genetics and Breeding T460
33 Yunku67 Yunnan Institute of Plant Genetics and Breeding T463
34 Yuku2 Shaanxi Institute of Plant Genetics and Breeding T468
35 Nayongku Nayong Guizhou Institute of Plant Genetics and Breeding T470
determination，they were dried to constant weight again in ov-
en at 60 ℃． The detection of water holding capacity was re-
ferred to the method of LI Lai-hao et al．［11］，while the determi-
nation of expansion capacity was according to the method of
LI Li et al．［12］．
Data processing
Excel 2003 software was used for data processing，and
SPSS 17．0 was used for significant difference analysis on data．
Results and Analysis
Comparison on water holding capacity of different materi-
als
Table 2 showed that the water holding capacity of 35 ac-
cessions of tartary buckwheat resources varied from 248． 5%
to 341．4%，in which the T324 from Weining was the highest，
while the T345 from Sichuan was the lowest． The average
value of water holding capacity of 35 accessions of tartary
buckwheat was 283． 0%． There were a total of 21 accessions
of materials showed the higher water holding capacity than the
average value，including 13 accessions from Weining ( account-
ing for 62% of the total materials from Weining) ． And there
were differences on water holding capacity among varieties．
Comparison on expansion capacity of different materials
It could be concluded from Table 3 that the expansion ca-
pacity of 35 accessions of tartary buckwheat resources varied
from 0．50 to 1． 50 ml /g，in which the T463 from Yunan was
the highest; while the T374 from Weining was the lowest． The
average expansion capacity of 35 accessions of tartary buck-
wheat was 1． 05 ml /g． There were a total of 16 accessions of
materials showed the higher expansion capacity than the aver-
age value，including nine accessions from Weining，four ac-
cessions from Hezhang Guizhou，two accessions from Yun-
nan and one accession from Gansu． And there were differ-
ences on expansion capacity among varieties．
Table 2 Comparison of water holding capacity of different material of
tartary buckwheat %
No．
Water
holding
capacity
No．
Water
holding
capacity
No．
Water
holding
capacity
1 305． 2 cd 13 306． 2 cd 25 312． 9 cd
2 271． 4 f 14 287． 4 ef 26 258． 8 gh
3 270． 3 fg 15 278． 0 f 27 275． 4 f
4 310． 0 c 16 281． 1 ef 28 275． 3 f
5 331． 1 ab 17 268． 8 fg 29 297． 0 de
6 317． 6 bc 18 260． 0 g 30 310． 4 cd
7 341． 4 a 19 322． 1 bc 31 296． 7 de
8 302． 0 d 20 296． 8 de 32 284． 4 ef
9 305． 4 cd 21 280． 9 ef 33 286． 0 ef
10 248． 5 h 22 274． 1 f 34 302． 1 d
11 320． 2 bc 23 288． 2 ef 35 260． 4 g
12 277． 9 f 24 328． 2 b
Different lower case letters mean significant difference at 0． 05 level．
Table 3 Comparison of expansion capacity of different material of
tartary Buckwheat ml /g
No．
Expansion
capacity
No．
Expansion
capacity
No．
Expansion
capacity
1 1． 19 bc 13 0． 80 e 25 1． 15 c
2 0． 80 e 14 1． 29 b 26 1． 14 c
3 1． 15 c 15 0． 94 de 27 1． 00 d
4 1． 10 cd 16 1． 19 bc 28 1． 24 bc
5 1． 12 cd 17 0． 50 f 29 0． 94 de
6 1． 29 b 18 0． 87 de 30 1． 55 a
7 1． 04 cd 19 1． 29 b 31 0． 74 e
8 0． 75 e 20 1． 00 d 32 1． 29 b
9 0． 80 e 21 0． 90 de 33 1． 50 a
10 0． 99 d 22 1． 30 b 34 0． 90 de
11 0． 89 de 23 1． 00 d 35 0． 85 e
12 1． 04 cd 24 1． 19 bc
Different lower case letters mean significant difference at 0． 05 level．
79HUANG Kai-feng et al． Research on Physical and Chemical Properties of Different Tartary Buckwheat Resources
Conclusions and Discussions
It has been proved that dietary fiber has higher expansion
capacity and water holding capacity，which are closely related
to the formation of faeces with a larger size and weight，as
well as the decrease of serum triglyceride and cholesterol es-
ter［12］． The greater the porosity of dietary fiber is，the stron-
ger the water holding capacity and the higher the expansion
capacity，as well as the better the physiological functions［13］．
In this study，the water holding capacity and expansion capac-
ity of different tartary buckwheat resources were detected，
and the result showed that the water holding capacity of 35 ac-
cessions of tartary buckwheat varied from 248．5% to 341．4%
with an average value of 283． 0%，while that of T324 was up
to 341． 4% ; the expansion capacity of 35 accessions of tartary
buckwheat varied from 0．50 to 1． 50 ml /g with an average val-
ue of 1． 05 ml /g，while that of T463 was up to 1． 50 ml /g． The
water holding capacity of T324 was near to the standard com-
monly used in Western countries ( wheat bran fiber with the
water holding capacity of 400% ) ，while the expansion capaci-
ty was lower than the standard ( 4 ml /g) ［14］． This might be
due to the use of buckwheat seed as experimental materials，
and than the water holding capacity and expansion capacity
were detected according to the determination method of physi-
cal and chemical characteristics of dietary fiber． The resear-
ches on the water holding capacity and expansion capacity of
raw products of food crops may be closely related to the daily
diet of people．
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Responsible editor: LI Ting-ting Responsible proofreader:
檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪檪
WU Xiao-yan
不同苦荞资源的理化特性研究( 摘要)
黄凯丰* ，时 政，韩承华 ( 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］筛选保健功能较好的荞麦资源。
［方法］35份荞麦资源为试验材料，测定了其籽粒的持水力和膨胀力。
［结果］35份苦荞材料的持水力的变化幅度在 248． 5% ～341． 4%之间，平均值为 283． 0%，以 T324 的持水力最高;膨胀力变化幅度在 0． 50 －
1． 50 ml /g，平均值为 1． 05 ml /g，以 T463的膨胀力最大。
［结论］为筛选优质营养品种及进行大面积推广提供了理论依据。
关键词 苦荞;持水力;膨胀力
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( 2008年)。
作者简介 黄凯丰( 1979 － ) ，男，江苏启东人，副教授，博士，从事营养保健研究，E-mail: hkf1979@163． com。* 通讯作者。
收稿日期 2010-12-13 修回日期 2011-02-22
89 Agricultural Science ＆ Technology Vol． 12，No． 1，2011