Study on the antioxidant ability and safety of products from transformation of flavones of buckwheat

By studying the Antioxidant capability and safety of the products from transformation of Flavones of Buckwheat, we discovered that from different kinds of hydrolysis such as enzyme hydrolysis and hydrolysis under high pressure, the products are different. Their Antioxidant capability is different. The main products from the former reaction is Isoquercitrin(95.6%) and that from the later reaction is Quercetin(92.3%).We can get Rutin, Isoquercitrin and Quercetin. The (DFRQA)DPPH free radical quenching activity and antioxidant ability of the products is different(Quercetin > Isoquercitroside > Rutin). After transformation, the DFRQA and antioxidant ability of Flavones of Buckwheat have increased by 44.0%,78.9% repectively, LD50 of acute toxicity was larger than 16.0g/kg, so they were innoxious.