Optimization Of Extraction Of Flavonoid And Protein From Tartary Buckwheat

The purpose of this paper is to explore a kind of comprehensive development method and utilization of tartary buckwheat, and make full use of the composition of each part, to achieve the comprehensive thorough development and utilization of tartary buckwheat.Using coomassie blue method and spectrophotometric method as detection methods,the extraction process of flavonoid and protein from tartary buckwheat was optimized by single factor experiment and orthogonal experiment.The results showed that when the solid-liquid ratio was 1:10 (g/mL) with 75% ethanol as extraction solvent, and the extraction temperature of maintained at 85℃ for 2 h, the extraction efficiency of anthoxanthin from the tartary buckwheat shell and bran was the highest. In addition, the optimal parameter for extraction of protein from tartary buckwheat powder core was solid -liquid ratio of 1:15 (g/mL) with alkaline water (pH=9.0), 35℃ and stir for 4 h. The optimized extraction method had greatly elevated the efficiency of tartary buckwheat application. With the developed extraction methods, high efficiency, low energy-consuming and eco-friendly automated production can be anticipated.