• 한국작물학회지
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• 제51권spc1호
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• pp.277-282
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• 2006

The aim of this study was to develop the tartary buckwheat (Fagopyrum tataricum Gaertn.) sprouts and to clarify the biological and chemical characteristics of the sprouts. At 7 days after seeding, hypocotyls length and thickness, and root length of tartary buckwheat sprouts were 137 cm, 1.4 mm, and 12.6 cm, respectively. Fresh weight, dry weight, and moisture contents of an individual sprout at 7 days after seeding were 202 mg, 5.4 mg, and 95.3%, respectively. Protein content in tartary buckwheat sprouts was 23.0% which relatively higher than that of seeds, while lipid and ash contents were 3.5% and 5.3%. Among 7 minerals, the content of phosphorus showed the highest level (1,383.5 mg/100 g), while the contents of sodium and potassium were 1,197.5 mg/100 g and 1,106 mg/100 g, respectively. The contents of other minerals were Mg (795.5 mg/100 g), Ca (149 mg/100 g), Zn (16.4 mg/ 100 g), and Fe (14.7 mg/100 g). The rutin content of tatary buckwheat sprouts including root parts was the highest (5644.9 mg/100 g) at 7 days after seeding. The concentration of catechin derivatives in tartary buckwheat sprouts was high in order of catechin (59 mg/100 g), epicatechin gallate (47 mg/100 g), and epicatechin (14 mg/100 g).

• Food Science and Biotechnology
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• 제17권1호
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• 한국식품과학회지
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• 제49권3호
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• pp.258-264
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• 2017

본 연구는 초고성능액체크로마토그래피(Ultra Performance Liquid Chromatography, UPLC)를 이용하여 쓴메밀 종자에서 루틴 및 퀘세틴 함량을 신속 정확히 평가하기 위한 효율적인 추출방법을 구명하고자 수행하였다. 추출방법으로 환류냉각추출, 초음파추출, 상온교반추출, 초음파후 환류냉각추출, 상온교반 후 환류냉각추출, 상온교반후 초음파추출, 상온교반과 초음파 후 환류냉각추출 등 7가지 방법을 비교하였다. 루틴 함량에서 7가지 추출방법은 통계적으로 유의한 차이를 보였으나, 퀘세틴 함량에서 추출방법간 유의차가 없었다. 환류냉각추출의 루틴과 퀘세틴 함량은 각각 2,277, 158 mg/100 g으로 추출방법 중 함량이 가장 많아 추출수율이 높았으며 검출횟수도 가장 높았다. 반면, 초음파 추출의 루틴과 퀘세틴의 함량이 처리구 중 가장 낮았으며, 검출횟수도 가장 적었다. 환류냉각추출에서 일내 반복성(intra-day repeatablility)과 일간 정밀성(inter-day precision)은 상대적표준편차(relative standard deviation, RSD)가 0.4-3.2%로 안정적으로 추출되었고, 정확도는 88.8-102.4%로 국제적 회수율 권고치 기준에 부합하였다. 따라서, 쓴메밀 루틴 추출방법으로는 추출 소요시간이 1시간 이내로 짧으면서 루틴 함량이 가장 안정적으로 많이 추출되는 환류냉각추출이 가장 적합하였다.