加工方式对苦荞中黄酮类化合物的影响研究进展

苦荞是传统的食药两用资源，含丰富的营养与功能成分，具有降糖、降脂、降压和抗炎等多种活性，已被开发成各类食品。黄酮类化合物是苦荞中主要的生物活性物质，对人体健康具有促进作用。芦丁和槲皮素是苦荞黄酮类化合物最主要的存在形式，不同加工方式对其含量及转化有显著影响，从而影响苦荞及其相关制品的功能活性和口感；然而目前缺乏相关的系统论述，不利于差异化苦荞健康产品的开发。本文综述了苦荞中黄酮类成分的稳定性和生物转化特性，以及制粉、萌发、发酵、热处理等几种常见加工方式对苦荞中黄酮类成分的影响规律，对苦荞加工过程中黄酮类成分的保持与转化具有重要指导作用，为开发针对性强的苦荞健康制品提供参考。

Research Progress on the Effects of Processing Methods of Flavonoids in Tartary Buckwheat

Tartary buckwheat is a traditional dual-use food and medicine resource. It is rich in nutrients and functional ingredients. It has various activities such as reducing blood sugar, reducing blood fat, reducing blood pressure and anti-inflammatory. It has been developed into various foods. Flavonoids are the main bioactive substances in Tartary buckwheat which promote human health. Among them, rutin and quercetin are the main existing forms of Tartary buckwheat flavonoids, different processing methods have a significant effect on its content and transformation, thus affecting the functional activity and taste of Tartary buckwheat and its related products. However, the lack of relevant systematic discussion is not conducive to the development of differentiated Tartary buckwheat health products.This artical reviews the stability and biotransformation characteristics of flavonoids in Tartary buckwheat, and the influence of several common processing methods on flavonoids, such as crushing, germination, fermentation and heat treatment. It plays an important role in the maintenance and transformation of flavonoids in Tartary buckwheat, and provides a reference for the development of health products with strong pertinence.