Composition and Antioxidative Properties of the Flavonoid-rich Fractions from Tartary Buckwheat Grains

@inproceedings{LiCompositionAA,
  title={Composition and Antioxidative Properties of the Flavonoid-rich Fractions from Tartary Buckwheat Grains},
  author={Dan Li and Xiaolei Li and Xiaolin Ding}
}
Tartary buckwheat, a healthy food, is associated with a reduced risk of certain human chronic diseases; however, its bioactive components are unknown. This study used high performance liquid chromatographyphotodiode array-mass spectroscopy (HPLC-PDA-MS) to identify the flavonoids in flavonoid-rich fractions (FRFs) from tartary buckwheat grain and tested antioxidative capacity of FRFs to confirm their bioactivity. Ultraviolet (UV) absorption and electrospray ionization (ESI−) MS/ MS spectra… CONTINUE READING

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