ABSTRACT We researched the effect of grain moisture contents on the milling characteristics in Tartary buckwheat cultivar ‘Manten-Kirari’. Grain moisture contents were adjusted from 6 to 22% by adding water. These grains were milled using a laboratory roller mill. Crushed grains were divided into flour, bran and residue by sieving. The rutin contents of flours and brans ranged from 360 to 2,060 mg/100 gDW and from 3,032 to 8,649 mg/100 gDW, respectively. When grain moisture contents were low, flour and bran milling percentages were high. The rutin contents of flours also increased with the bran milling percentage. On the other hand, the rutin contents of bran attained maximum values when grain moisture contents were from 10 to 16%. This indicated that the rutin contents of flour and bran can be controlled by adjusting the grain moisture content before roll milling. Furthermore, this research determined that Tartary buckwheat bran contains extremely high rutin content and thus appears to be a good rutin resource. Graphical abstract

中文翻译：

---

籽粒含水量对苦荞品种'Manten-Kirari'碾磨特性的影响

摘要 我们研究了谷物水分含量对苦荞品种 'Manten-Kirari' 碾磨特性的影响。通过加水将谷物水分含量从 6% 调整到 22%。这些谷物使用实验室辊磨机进行研磨。粉碎的谷物通过筛分分为面粉、麸皮和残渣。面粉和麸皮的芦丁含量分别为 360 至 2,060 mg/100 gDW 和 3,032 至 8,649 mg/100 gDW。当谷物水分含量低时，面粉和麸皮研磨百分比高。面粉的芦丁含量也随着麸皮研磨百分比的增加而增加。另一方面，当谷物水分含量为 10% 至 16% 时，麸皮的芦丁含量达到最大值。这表明面粉和麸皮的芦丁含量可以通过在碾磨前调节谷物水分含量来控制。此外，这项研究确定苦荞麸含有极高的芦丁含量，因此似乎是一种很好的芦丁资源。图形概要