Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Mench and Fagopyrum t

• 作 者: LI Fu-hua YUAN Ya YANG Xiao-la
• 机 构: CollegeofFoodScience,KeyLaboratoryofFoodProcessing&,TechnologyofChongqing,LaboratoryofQuality&
• 出 处: 农业科学学报：英文版
• 发表日期: 2013年9期
• 关键词: 总抗氧化活性 面粉 荞麦 自由基清除活性 苦荞 酚醛 船体 DPPH Fagopyrum esculentum MSench Fagopyrum tartar
• 基金项目: This work was supported by the Fundamental Research Funds for the Central Universities, China （XDJK2012B014）.

The extracts from hulls, brans and flours of Fagopyrum esculentum Mench （FEM, three varieties） and Fagopyrum tartaricum L. Gaerth （FTG, seven varieties） were screened for free and bound phenolic content or total phenolic content （TPC）, as well as 1,1 dip