Abstract
The existence of rutin in the seeds of buckwheat was proved in the previous report, and in the authors' recent experiments yellow crystal was isolated from the methyl alcohol extract of market-sold buckwheat flour. This was purified by repeated recrystallizations with 30% ethyl alcohol and was identified as rutin by element analysis, by infra-red absorptiometry and by other methods.
5 samples of summer-harvested buckwheat seeds and 31 samples of the autumnharvested were collected. They were ground into powder and the content of rutin was determined by a paperchromatographic method just as that cited in the previous report.
The amount of the rutin was found nearly the same between the two kinds; 5.7-7.6mg%, in the summer flour, while 3.4-7.2mg%in the autumn flour.
Besides, the contents of several other components were measured, such as reducing and non-reducing sugars, amino acid nitrogen and organic acids.
