荞麦植株各部位总黄酮含量的测定与比较

目的 比较3种甜荞与4种苦荞植株不同部位的总黄酮含量的差异,为荞麦医疗与药用潜质的开发和利用提供理论依据.方法 采用70％甲醇溶液水浴浸提制备总黄酮,采用分光光度法测定总黄酮含量.结果 3种甜荞的不同部位总黄酮含量由高到低依次为：花＞叶＞茎＞果＞根;4种苦荞中,只有7-2苦荞叶的总黄酮含量高于花,其余3种苦荞不同部位总黄酮含量由高到低依次为：花＞叶＞果＞茎＞根;苦荞果的总黄酮含量约为甜荞果的6倍.结论 荞麦植株花和叶的总黄酮均显著高于果、茎和根3个部位,苦荞比甜荞具有更高的食用与药用价值.

Determination and Comparison of Total Flavonoid Content from Various Parts of Different Buckwheats

Objective To compare the total flavonoid content from various parts of 3 common buckwheats and 4 tartary buckwheats in order to provide a theoretical basis for exploring the medical and pharmaceutical potential of buckwheats.Methods Total flavonoid was prepared using 70％ methanol solution extraction,and total flavonoid content was determined by spectrophotometry.Results The ranking of total flavonoid content in 3 common buckwheats was flower ＞ leaf ＞ fruit ＞ stem ＞ root.Among 4 tartary backwheat,total flavonoid content was higher in leaf than flower in only 7-2 tartary buckwheat,and the ranking of total flavonoid content in other 3 tartary buckwheats was flower ＞ leaf ＞ fruit ＞ stem ＞ root.The total flavonoid content in the fruit of tartary buckwheats was about six times higher than that in the fruit of common buckwheats.Conclusion The total flavonoid content in both flower and leaf of buckwheats can be significantly higher than that in fruit,stem and root.Tartary buckwheats can have higher nutritional value and medical potential than common buckwheats.