芦丁
麸皮
食品科学
化学
抗氧化剂
原材料
生物化学
有机化学
作者
Takahiro Noda,Koji Ishiguro,Tatsuro Suzuki,Toshikazu Morishita
出处
期刊:Plants
[MDPI AG]
日期:2021-12-03
卷期号:10 (12): 2662-2662
被引量:4
标识
DOI:10.3390/plants10122662
摘要
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.
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