碾磨精度对苦荞粉活性成分保留及理化特性的影响

Impact of Milling Fineness on Bioactive Component Retention and Physicochemical Properties of Tartary Buckwheat Flour

摘要:

摘要：为筛选出高活性苦荞原料，研究对比甘肃、山西、云南、四川四产地苦荞粉在不同碾磨时间下的活性成分保留与理化特性。结果表明，甘肃苦荞皮层结构致密，碾磨6 min时碾减率<15%（其他产地3 min即>15%）。其活性成分保留显著优于其他产地，碾磨6 min后芦丁仅降8.66%（四川苦荞碾磨3 min降43.44%），槲皮素降35.2%（山西3 min降47.25%）。四产地破损淀粉含量均维持在25.00%-28.00%，但eGI值显著上升（P<0.05）。甘肃苦荞升幅最缓（碾磨3 min仅上升1.96%），山西同期上升最快，上升5.36%，此外，甘肃苦荞表现出较高的膨胀势。因此，甘肃产地苦荞粉在营养活性成分保留与食用品质上更优，其碾磨6 min所得粉体为开发高活性苦荞食品的最佳原料，该研究为高活性苦荞食品的精准加工提供了一定的理论依据。

Abstract:

Abstract: In order to screen high-activity tartary buckwheat raw materials, this study compared the retention of active ingredients and physicochemical properties of tartary buckwheat powder from Gansu, Shanxi, Yunnan, and Sichuan provinces under different milling durations. The results showed that the cortex structure of Gansu tartary buckwheat was dense, with a milling yield of 15% after 6 minutes of milling. The retention of active ingredients was significantly better than that of buckwheat from other regions. After 6 minutes of milling, the rutin content decreased by only 8.66% (compared to a 43.44% decrease in Sichuan tartary buckwheat after 3 minutes), and quercetin decreased by 35.2% (while Shanxi buckwheat showed a 47.25% decrease after 3 minutes). The damaged starch content in samples from all four regions remained within the range of 25.00%–28.00%, but the estimated glycemic index (eGI) increased significantly (P<0.05). The eGI of Gansu tartary buckwheat increased the slowest (only 1.96% after 3 minutes of milling), while that of Shanxi buckwheat increased the most rapidly during the same period, by 5.36%. In addition, Gansu tartary buckwheat exhibited higher swelling capacity. Therefore, tartary buckwheat powder from Gansu retains more nutritional active components and demonstrates better edible quality. The powder obtained after 6 minutes of milling is the most suitable raw material for developing high-activity tartary buckwheat foods. This study provides a theoretical basis for the precision processing of high-activity tartary buckwheat products.