分析了３种荞麦籽粒和面粉的物理和化学特性。同源四倍体甜荞榆荞１号籽粒明显大于原二倍体牡丹荞和苦荞榆荞６－２１，但单粒重的变幅也增大。不同的磨粉方法和面粉细度可以使面粉的化学成分以及营养和利用价值产生较大的差异。同源四倍体和原二倍体荞麦以及苦荞在蛋白质、氨基酸、灰分、矿物质、粗纤维含量上没有明显不同。荞麦面粉的氨基酸、灰分、矿物质、粗纤维含量均高于小麦面粉。荞麦面粉的糊化温度和糊化阻力也均高于小麦面粉。 The physical and chemical properties of three kinds of buckwheat seeds and flour were analyzed. Homologous tetraploid sweet buckwheat Yugu buckwheat 1 grain was significantly larger than the original diploid peony buckwheat and buckwheat elm buckwheat 6-21, but the amplitude of single grain weight also increased. Different milling methods and flour fineness can make a big difference in the chemical composition of the flour as well as the nutritional and utilization value. Autotetraploid and diploid buckwheat and buckwheat protein, amino acids, ash, minerals, crude fiber content is not significantly different. Buckwheat flour amino acid, ash, minerals, crude fiber content is higher than wheat flour. Buckwheat flour gelatinization temperature and pasting resistance are also higher than wheat flour.