A Study On The Quality Changes Of Perennial Tartary Buckwheat Leaves And Fermented Tea Among Different Seasons

The technics of flavone extraction was studied with perennial tartary buckwheat 60-1612-125,and the changes of contents of flavonoids,gamma-aminobutyric acid,soluble dietary fiber,insoluble dietary fiber and vitamin E in 93 strains of perennial tartary buckwheat in spring,autumn and autumn were studied,in order to provide some clues for developing special varieties and guiding production cultivation.The main results are as follows:(1)The results of flavonoids extraction technics from leaves of perennial tartary 60-1612-125 showed that the importance order of influence factor is: D(solid-liquid ratio)> B(ethanol concentration)> C(time)> A(temperature),that is,solid-liquid ratio has the greatest influence on the yield of flavonoids,temperature has the smallest influence on the yield of flavonoids,and the best technological combination is A2B2C3D3,that is,extraction temperature 50 C,ethanol concentration 60%,time 40 min,solid-liquid ratio 1:40.(2)Bivariate analysis of variance showed that there were significant differences in total flavonoid content,gamma-aminobutyric acid content,vitamin E content,insoluble dietary fiber content and soluble dietary fiber content among different seasons and among different lines,and there were significant effects between season and lines.The average content of flavone in spring was higher than those in other two seasons,more suitable to prepare for leaf tea production.(3)The results of cluster analysis and variance analysis in spring and autumn and regeneration showed that in terms of total flavonoids content,C6 group is the highest in spring,C3 group is the highest in autumn,and C1 group is the highest in autumn regeneration season.On the content of gamma-aminobutyric acid,C1 group in spring was the highest.On Vitamin E content C4 group is the highest in spring and C6 group is the highest in regeneration season.For the soluble dietary fiber content,C6 group in spring and autumn are the highest.(4)In spring,the comparion of contents of flavonoids,gamma-aminobutyric acid,vitamin E,soluble dietary fiber and insoluble dietary fiber between fresh leaves and their fermented tea product showed that perennial tartary buckwheat 74 has the highest content of flavonoids and gamma-aminobutyric acid in both spring and autumn and ferment process can increase their content.In spring and automn dwarf perennial golden buckwheat leaves and its tea have the highest content of vitamin E and insoluble dietary fiber.