Research Progress on the Effects of Processing Methods of Flavonoids in Tartary Buckwheat

Tartary buckwheat is a traditional dual-use food and medicine resource. It is rich in nutrients and functional ingredients. It has various activities such as reducing blood sugar, reducing blood fat, reducing blood pressure and anti-inflammatory. It has been developed into various foods. Flavonoids are the main bioactive substances in Tartary buckwheat which promote human health. Among them, rutin and quercetin are the main existing forms of Tartary buckwheat flavonoids, different processing methods have a significant effect on its content and transformation, thus affecting the functional activity and taste of Tartary buckwheat and its related products. However, the lack of relevant systematic discussion is not conducive to the development of differentiated Tartary buckwheat health products.This artical reviews the stability and biotransformation characteristics of flavonoids in Tartary buckwheat, and the influence of several common processing methods on flavonoids, such as crushing, germination, fermentation and heat treatment. It plays an important role in the maintenance and transformation of flavonoids in Tartary buckwheat, and provides a reference for the development of health products with strong pertinence.