Abstract
Four flavonoid compounds from the tartary buckwheat grains were purified by hydrated ethanol extraction and chromatography isolation. Their ion fragments and mass-to-charge ratios were obtained using electrospray ionization tandem mass spectrometry, respectively. The four flavonoids were identified as flavonols, quercetin 3-O-rutinoside-3'-O-β-glucopyranoside, rutin, kaempferol 3-O-rutinoside, and quercetin.
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