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Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour

Author

Listed:
  • Lian-Xin Peng

    (School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P.R. China
    College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China)

  • Liang Zou

    (Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China)

  • Mao-Ling Tan

    (College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
    Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China)

  • Yuan-Yuan Deng

    (College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
    Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China)

  • Juan Yan

    (College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
    Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China)

  • Zhu-Yun Yan

    (School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, P.R. China)

  • Gang Zhao

    (College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P.R. China
    Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, Chengdu, P.R. China)

Abstract

In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences between the tested samples. Results indicated that most of the free amino acids, fatty acids, and phenolic compounds were higher in bran than in flour, and there is no significant difference in respect to the hull colour. Our results may be helpful for quality control in Tartary buckwheat and its products in the future.

Suggested Citation

  • Lian-Xin Peng & Liang Zou & Mao-Ling Tan & Yuan-Yuan Deng & Juan Yan & Zhu-Yun Yan & Gang Zhao, 2017. "Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 214-222.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:185-2016-cjfs
    DOI: 10.17221/185/2016-CJFS
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