This research studied the technology of tataricum buckwheat healthful tea, with the change of the content of rutin and flavonoids and antioxidant activity and the sensory index in the process.

• 该研究以苦荞籽粒加工过程中总黄酮含量、芦丁含量、抗氧化性、感观质量为指标,对苦荞保健茶加工工艺进行探讨,得出最佳加工工艺。