Research Article

Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

Table 2

Phenolic compounds of the RTBC during in vitro digestion.

PeakRt (min)Tentative identificationMolecular formulam/zArea% (oral)Area% (gastric)Area% (intestinal)

18.17Quercetin-3-O-robinoside-7-O-sophorosideC39H50O26933.25+++
28.77Quercetin-3-O-neohesperidoside-7-O-glucosideC33H40O21771.19++
311.41Forsythobiflavone AC54H58O321217.28++
412.98Forsythobiflavone BC54H58O321217.28++
513.38Quercetin-3-O-rutinoside-7-O-glucosideC33H40O21771.19+
615.04RutinC27H30O16609.28+++
715.59IsoquercetinC21H20O12463.08+++
817.44Ferulic acidC10H10O4195.06+++