Abstract: Using Coomassie blue method and High Performance Liquid Chromatography (HPLC) as detection methods,the extraction process of flavonoid and protein from tartary buckwheat was optimized by single factor and orthogonal experiments. The results showed that when the solid-liquid ratio was 1:10 (g/mL) with 75% ethanol as extraction solvent,and the extraction temperature maintained at 85 ℃ for 2 h,the extraction efficiency of anthoxanthin from the tartary buckwheat shell and bran was the highest. In addition,the optimal parameters for the extraction of protein from tartary buckwheat powder core was solidliquid ratio of 1:15 (g/mL) with alkaline water (pH=9.0),35 ℃ and stirring for 4 h. The optimized extraction method had greatly enhanced the efficiency of tartary buckwheat application. With the developed extraction methods,high efficiency,low energy-consuming and eco-friendly automated production can be anticipated.

Key words: tartary buckwheat, buckwheat flavonoids, buckwheat protein, buckwheat dietary fiber, process optimization