为提高荞麦蛋白营养与氨基酸的综合利用价值，采用3种熟化方式处理甜荞，在测定熟化前后荞麦蛋白等电点及电泳分析的基础上，采用考马斯亮蓝法对熟化前后荞麦蛋白进行分析，采用茚三酮柱后衍生离子交换色谱仪法对氨基酸组成进行营养价值评价。结果表明，未加工荞麦蛋白质量分数为12.30%，蒸制后荞麦蛋白质量分数为11.5%，炒制后荞麦蛋白质量分数9.70%，煮制后荞麦蛋白质量分数最高，为14.80%。不同熟化方式的氨基酸总量差异不大，3种熟化方式中均含有人体必需的7种氨基酸，炒制后氨基酸的总量最高，为10.30 g/100 g，煮制后最低，含量为9.43 g/100 g；蒸制、炒制后除Tyr外，剩余氨基酸含量均升高；煮制后，Thr、Ser、Gly、Ala及Lle含量均没有发生变化，Val、Met、Tyr、Lys、His、及Arg含量均降低。熟化方式对荞麦蛋白及氨基酸含量影响的研究可为荞麦应用提供理论基础。
In order to improve the comprehensive utilization value of buckwheat protein and amino acids, three curing methods were used to treat the sweet buckwheat. After the determination of the isoelectric point of buckwheat protein before and after curing and the electrophoresis analysis, the Coomassie brilliant blue method was used to analyze the buckwheat protein before and after curing. The nutritional value of amino acid composition was evaluated by ion exchange chromatography with ninhydrin post-column derivatization. The results showed that the protein content of the unprocessed buckwheat was 12.30%, the protein content of the buckwheat subjected to steaming was 11.5%, the protein content of the buckwheat subjected to frying was 9.70%, and the highest protein content of the cooked buckwheat was 14.80%. There was little difference in the total amount of amino acids among the buckwheat samples cured by different methods. All the three types of cured buckwheat samples contained 7 essential amino acids, with the total amount of amino acids in the fried buckwheat being the highest (10.30 g/100 g), and that for the cooked buckwheat being the lowest (9.43 g/100 g); After steaming and frying, the contents of all the amino acids increased except for Tyr,; after cooking, the contents of Thr, Ser, Gly, Ala and Lle did not change, whilst the contents of Val, Met, Tyr, Lys, His, and Arg all decreased. The research on the effects of curing methods on the protein and amino acid contents of buckwheat can provide a theoretical basis for the application of buckwheat.