Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.

Background: Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments.

[Studied on Colored Dissolved Organic Matter of Spring in North Yellow Sea with Three-Dimensional Fluorescence Spectroscopy Combined with Parallel Factor Analysis].

This paper conducted fluorescent spectra of dissolved organic matter of Spring China North Yellow Sea by using three-dimensional fluorescence spectroscopy (EEMs) combined with parallel factors analysis (PARAFAC). The results showed that the fluorescent dissolved organic matter (FDOM) in colored dissolved organic matter (CDOM) of North Yellow Sea could be resolved to four components. Two components, c1 (260,315/425) and c2 (295,355/490) were identified as humic-like fluorescence components while c3 (275/310) and c4 (230,290/345) were protein-like components.