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《Journal of the Chinese Cereals and Oils Association》 2015-10
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The Influence of Micronization on Polyphenols and Antioxidant Activity of Buckwheat Powder

Cai Ting;Wang Liping;Liu Ming;Tian Xiaohong;Liu Yanxiang;Wu Nana;Lin Qinlu;Tan Bin;Academy of State Administration of Grain;Central South University of Forestry and Technology;  
To evaluate the influence of polyphenols and antioxidant activity of buckwheat after micronization..Flavonoids content,phenol content and rutin content with different particle size was determined by Na NO2- Al( NO3)3colorimetry,Folin- Ciocalteu method and HPLC respectively,Antioxidative activity was evaluated by DPPH,ABTS+· scavenging activity method and total antioxidant capacity assay kit; the correlation between total phenols,flavonoids and antioxidant capacity has also been analyzed. The results showed that the contents of phenolics,flavonoids and rutin and antioxidant activity were all first decreased and then increased along with the increase of degree of micronization,while they could be weakened to a lesser extent; holding a higher degree of micronization could better retain and increase the content of polyphenol and antioxidant activity,but the bound rutin could not be affected by micronization. Total phenol and flavonoids content in buckwheat had significant correlation with antioxidant capacity( P 0. 01). Micronization was an effective method to promote the processing quality,and release polyphenolic phytochemicals of buckwheat.
【Fund】: “十二五”国家科技支撑计划课题(2012BAD34B05);; 中央级公益性科研院所基本科研业务费(ZX1302)
【CateGory Index】: TS210.4
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