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8. Effect of Total Flavonoid and Total Polyphenol from Tartary Buckwheat Sprouts and Their Inhibitor Activities on a-Glycosidase

Author

Ran Jiaxin and Ma Tingjun

Subjects
chemistry.chemical_classification, Chemistry, Sodium, Extraction (chemistry), Flavonoid, food and beverages, chemistry.chemical_element, 04 agricultural and veterinary sciences, 040401 food science, chemistry.chemical_compound, 0404 agricultural biotechnology, Germination, Polyphenol, Sodium hypochlorite, Glycoside hydrolase, Food science
Abstract

Tartary buckwheat(TB) is an annual crop with abundant biological nutrition components. This research mainly showed that total flavonoid and total polyphenols contents of tartary buckwheat sprouts(TBS). a-Glycosidase Inhibitor activity of TBS was evaluated in vitro. The research showed that the seeds were surface sterilized with 5% of sodium hypochlorite for experiment. The peak of flavonoids yield in the TBS was 0.34 mg/g and polyphenols was 0.45 mg/g, contents showing a liner correlation of the germination time, when the seeds were germinated for 10 days inhibition cultivating at 27 °C after 24 h soaking. The 0.4 g/mL tartary buckwheat sprouts extraction(TBSE) can inhibit the activity of a-Glycosidase 100%.

Published
2016
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