Abstract
Chemiluminescence (CL) analysis was attempted to evaluate the quality of buckwheat under the various storages. Buckwheat was stored at 30°C for 60 days with or without vacuum packaging. After every 30 days storage, buckwheat hull and flour from buckwheat were determined the acid value (AV), peroxide value (POV), content of total polyphenol and rutin. CL intensity was measured at 30°C for 17.5 min at 30 (s) gate times. AV of buckwheat hull and flour were increased with storage periods. POV of buckwheat flour increased with storage period, however, POV of buckwheat hull increased at 30 days storage and then decreased at 60 days storage. Changes of AV and POV correlated closely with the quality deterioration progressed with storage period. Content of total polyphenol and rutin in buckwheat hull and flour decreased with storage period, and vacuum packaging inhibited decrease of polyphenol and rutin. CL intensity of buckwheat and buckwheat hull shows no correlation with index of lipid deterioration. But CL intensity of buckwheat flour increased with storage period; therefore it was considered that CL analysis was correlation with quality deterioration of buckwheat flour.
