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采用感官鉴别、显色反应及薄层层析等方法,对苦荞麦主要苦味物质和呈色物质进行了鉴定,结果表明苦荞麦中主要苦味物质和呈色物质是黄酮类化合物,并且主要可能是芦丁。
The main bitter substances and coloring substances of tartary buckwheat were identified by sensory identification, color reaction and thin layer chromatography. The results showed that the main bitter substances and coloring substances in tartary buckwheat were flavonoids, and the main possibility was Rutin.