Abstract The effects of vacuum freeze-drying, hot air drying, microwave drying equipment, natural dryness and drying on the content of polyphenols, components and antioxidant activities in tartary buckwheat malt and methanol extracts were studied. The results showed that different drying methods had significant effects on the color, polyphenol content, composition and antioxidant activity of tartary buckwheat.
Vacuum freeze-drying and hot air drying at 60 °C showed the least change in the color of bitter buckwheat malt, and the natural shade of buckwheat bud was the worst. The bitter malt contains a variety of polyphenolic compounds, the highest content is rutin, followed by quercetin and chlorogenic acid, and the drying method has a significant effect on these components. The total flavonoids and polyphenols in vacuum freeze-dried, 60 °C hot air drying and natural dry samples were significantly higher than other drying methods, and the samples had strong antioxidant activity, combined with color change during drying, vacuum freeze drying and hot air at 60 °C.
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