文章基本信息

标题：Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour
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作者：Lian-Xin Peng ; Liang Zou ; Mao-Ling Tan 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2017
卷号：35
期号：3
页码：214-222
DOI：10.17221/185/2016-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future.
关键词：Fagopyrum tataricum L.; activity compounds; seed colour; different part