Study On Dynamic Changes Of Functional Ingredients In The Leaves During The Growth Of Tartary Buckwheat And Development Of Buckwheat Leaf Tea

The experiment purpose and method:this article study on the changing tends of functional ingredients in the growing tartary buckwheat leaves, through the determination of functional ingredients in the growing tartary buckwheat leaves, including flavonoids, protein, soluble sugar and polyphenols; and the growing number of days are determined by overall consideration, when the highest content of functional ingredients in buckwheat leaves. To determine the best tea production process parameters of the tartary buckwheat leaves tea, throughtanalyze the influence of water lost rate, fixation temperature and time on content of flavonoids, protein, soluble sugar and polyphenols by single factor method, response surface method and fuzzy comprehensive analysis method, according to the traditional tea making technique. And antioxidant properties of the tartary buckwheat leaves tea are analyzed by determination of DPPH-free radical method.Results are as follows:1.During the growth process,there is different dynamic change trend on the content of flavonoids, protein, soluble sugar and polyphenols in the tartary buckwheat leaves. Chooses the tartary buckwheat leaves without petiole, because the four component content in that were higher than with petiole.2.During the growth process, the flavonoids offered upgrade firstly than descending latter tendency, and it was the highest when tartary buckwheat grew about58d, was about5.03times as much as the content in tartary buckwheat seeds. The content of protein, soluble sugar and polyphenols are on the increase, protein content was15.12%, soluble sugar content was10.15%and polyphenols content was8.22%. Compared With seed, has increased respectively1.56times,3.99times and7.54times.So confirm the optimal periodwas was about58d.3.Analyze the influence of water lost rate, fixation temperature and time on content of flavonoids, protein, soluble sugar and polyphenols by Single factor method, come to a conclusion:water loss rate was30%, fixation time for5min, fixation temperature was140℃, fixation time and temperature are significant.4.According to the Box-Benhnken center composite design and response surface methodology, get the optimum extraction conditions, as follow:water lost rate33.84%, fixation time5.83min, fixation temperature142.56℃. Demonstration tests indicated that the content of flavonoids, protein, soluble sugar and polyphenols flavonoids separately was10.17%,6.03%,5.69%and5.25%. The result of27.49was got form the fuzzy mathematical evaluation method. The measured consequence as similar with the predicted27.52, confirm the optimized results valid and reliable.5.Flavonoid is a prominent functional components, so detecting the content and it’s capacity of scavenging free radical. The results showed that the capacity of scavenging free radicalare was positively associated with the concentration of flavonoid. When the concentration was254.20mg/L, the scavenging activity is87.92%. The test show that the tea of tartary buckwheat leaves was a beverage has a large sum of Flavonoid, and can eliminate effectively oxygen free radical.There is a big development prospects according to the characteristics of the tea has further improved research.