发表期刊：Journal of Food Science: Volume

发表时间：2026

Abstract:

Extraction of Tartary buckwheat flavonoids (TBFs) is often limited by the dense lignocellulosic cell wall matrix. To address this, the effects of 60Co-γ rays (γSI), electron beams (EBI), microwaves (WI), and their combinations on flavonoid extractability and bioactivity were evaluated. Among the tested conditions, γSI + EBI (6 + 6 kGy) produced the highest flavonoid yield (7.43%), representing a 135.9% increase over the control and exceeding the yields of the single-source treatments at the same total dose. HPLC and LC–MS profiling revealed that the combined irradiation markedly elevated the release of key monomers—particularly rutin (increased by 93.2% to 97.77 mg/g)—without degrading the core flavonoid skeleton. SEM and FT-IR analyses suggested that the improved extraction was associated with increased surface disruption and matrix-related structural modification. Furthermore, the resulting extracts also showed enhanced antibacterial potential, with inhibition zones against Escherichia coli and Staphylococcus aureus reaching 14.6 and 15.8 mm, respectively. This study demonstrates that combined irradiation is a highly effective, scalable technology for valorizing Tartary buckwheat byproducts into high-value functional ingredients.

https://doi.org/10.1111/1750-3841.71210