Study On Functional Components Of Tartary Buckwheat And Application Of NIR Technology In The Security Of Buckwheat Productions

Tartary buckwheat with rich nutritional value and therapeutic effect,is often used to prevent or reduce the modern disease. In this study, the extraction and purification technology of functional component from Tartary buckwheat were explored and optimized. The Tartary buckwheat flavonoids and saponins extract were used to carry out diabetes experiment of mices who have been induced by streptozocin(STZ). Some indicators were comprehensively observed, such as antioxidant, blood sugar level and blood lipid. To regulate market and relative standards of buckwheat productions, adulteration recognition method of buckwheat flour and its products were also investigated in this thesis.The determination of tartary buckwheat flavonoids content and total saponins content were carried out in this study. Heat reflux extraction technology was used to optimize the extraction process of flavonoids and total saponins in shredded buckwheat grain. Through single factor experiment, several factors such as different extraction temperature, extraction time, liquid-solid ratio,ethanol volume concentration on extraction efficiency were studied. Using the response surface design, the optimum extraction conditions of total saponins were obtained as follows:the alcohol concentration69.51%,the liquid-solid ratio12.37mL/g, extraction temperature50.7℃, the extraction time63.24min, the optimized yield is22.82mg/g. And the optimum extraction conditions of total flavonoids were obtained as follows:the alcohol concentration67.93%, the liquid-solid ratio17.07mL/g, extraction temperature59.95℃, the extraction time56.45min, and the optimized yield is11.23mg/g. Using SP700macroporous resin, total saponins of tartary buckwheat were isolated and purified. Optimum technological conditions were as follows:the best concentration of sample solution0.586mg/mL, velocity2BV/h, the ratio of resin and sample solution1:1, in the dynamic elution experiment, segmented elution was carried with50%and70%ethanol solution respectively, elution velocity2BV/h, dosage2-3BV, elution rate was up to88.9%, which providing feasible process to enrichement and purification of buckwheat total saponins using macroporousresin.The mices with uniformity weight and natural mental status were induced to get diabetic using150mg/kg STZ. The normal group was feed basic forage. Other groups freely intook high fat forage; Meanwhile, these groups were gavaged tartary buckwheat flavonoids, total saponins extract and metformin respectively. Continuous monitoring indictors included feed, weight changes and blood glucose. Finally, the viscera was investigated in the pathological anatomy. Tartary buckwheat extractsrelated with antioxidant in blood glucose, blood lipid and serum. The influence to liver and pancreas was also discussed. The buckwheat had also effective ability to hypertension, hyperglycemia and hyperlipidemia in diabetic mice.To improve the present adulterate situation of buckwheat flour and its hanging noodles on market in China, the Near infrared(NIR) technology was applied to explore adulteration recognition methods. In this paper, the NIR model was established with homemade sample. It is completely feasible that adulterated buckwheat powder was detected in quantitative analysis and qualitative discrimination. Using specification unified product standards, clear formula and classification modeling, buckwheat fine dried noodles can be detected by quantitative analysis in market supervision.