The effects of microwave-preexposing Tartary buckwheat seeds on their germination, including nutritional and functional attributes were investigated. The results showed that microwave irradiation (300 W/50 s) accelerated the germination process. Germination caused a 7.51-fold increase in reducing sugar content and a 69.61% reduction in starch content, accompanied by significantly enhanced amylase activity, which was amplified by 300 W/50 s microwaving. Microwave also enhanced the levels of various amino acids (especially at 300 W/50 s) and fatty acids (especially at 550 W/75 s) during germination. Enhancements of phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), and flavonol synthetase (FLS) activities were observed with microwave irradiation, and maximum total flavonoid content (5.15 g/100 g dry weight; 31.78% higher than that of the control) was reached after irradiation at 300 W/50 s. In addition, the antioxidant capacity and the tyrosinase and acetylcholinesterase inhibitory activities were enhanced. Principal component analysis indicated that changes in flavonoids, PAL, CHI, and FLS were highly correlated with antioxidant capacity and enzyme inhibitory activities. Therefore, microwave irradiation is an efficient protocol for enhancing the physicochemical and functional attributes of edible Tartary buckwheat sprouts.

研究了微波预暴露苦荞种子对其萌发的影响，包括营养和功能特性。结果表明，微波辐射（300 W/50 s）加速了发芽过程。发芽导致还原糖含量增加 7.51 倍，淀粉含量减少 69.61%，同时淀粉酶活性显着增强，通过 300 W/50 s 微波放大。微波还提高了发芽过程中各种氨基酸（特别是在 300 W/50 秒时）和脂肪酸（特别是在 550 W/75 秒时）的水平。用微波照射观察到苯丙氨酸解氨酶 (PAL)、查尔酮异构酶 (CHI) 和黄酮醇合成酶 (FLS) 活性的增强，最大总黄酮含量 (5.15 g/100 g 干重; 31. 在以 300 W/50 s 辐照后达到比对照高 78%）。此外，抗氧化能力和酪氨酸酶和乙酰胆碱酯酶抑制活性均增强。主成分分析表明黄酮类化合物、PAL、CHI和FLS的变化与抗氧化能力和酶抑制活性高度相关。因此，微波辐照是提高食用苦荞芽的理化和功能属性的有效方法。FLS与抗氧化能力和酶抑制活性高度相关。因此，微波辐照是提高食用苦荞芽的理化和功能属性的有效方法。FLS与抗氧化能力和酶抑制活性高度相关。因此，微波辐照是提高食用苦荞芽的理化和功能属性的有效方法。