Measurement of Rutin and Quercetin in Tartary Buckwheat Flour by Ultraviolet-Induced Fluorescence

摘要：

Tartary buckwheat flour contains large amounts of rutin and quercetin, which are known to be functional factors in foods. A convenient and accurate method for measuring these polyphenols would be valuable to breeders attempting to develop new varieties of flour having a higher content of these polyphenols. Amounts of rutin and quercetin were estimated by chemometrical analysis with ultraviolet A-exited fluorescence. Weak fluorescence was detected at a visible light band by excitation at 355 nm. Principal factor analysis and principal component regression analysis were useful in estimating the amounts of these two polyphenols.

关键词： Breeding Chemometrics Fluorescence Functional food Polyphenols Ultraviolet light

作者: Komori Aiko Naoto Inoue Kaori Fujita Shin-ya Kasajima Asakazu Horii

作者单位: Faculty of Agriculture, Shinshu University, Minamiminowa-mura 8304, Nagano, 399-4598, Japan Takano C Faculty of Agriculture, Shinshu University, Minamiminowa-mura 8304, Nagano, 399-4598, Japan National Food Research Institute, Kannodai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan Takano Co.Ltd., Miyada-mura 137, Nagano, 399-4301, Japan

会议类型: 国际会议

会议名称: The 10th International Symposium on Buckwheat(第十届国际荞麦会议)

会议地点: 陕西杨凌

会议语种:英文

页码: 403-409

在线出版日期: 2007-08-14（万方平台首次上网日期，不代表论文的发表时间）