CAJ | 학술논문

从形态学、化学成分、营养学、安全性方面论述了荞麦的综合评价现状，并对现阶段与荞麦及其产品质量密切相关的微量元素、黄酮、D-CI等指标的测定方法进行了综述，以期为荞麦的品质评价及质量指标测定方法的完善提供参考。
종형태학、화학성분、영양학、안전성방면논술료교맥적종합평개현상，병대현계단여교맥급기산품질량밀절상관적미량원소、황동、D-CI등지표적측정방법진행료종술，이기위교맥적품질평개급질량지표측정방법적완선제공삼고。
The authors expounded the present situation of the evaluation of buckwheat from the morphology,chemical composition,nutrition and safety,summarized assay method of index which was closely related to buckwheat and its quality standards,such as trace elements,flavonoids and D-CI to provide references for the improvement of determination method for quality evaluation and quality indicators of buckwheat.