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Abstract To develop hypolipidemic instant tartary buckwheat tea powder (TBP), Box-Behnken response surface methodology was used to optimize flavonoid extraction, and ion mobility spectrometry tracked volatile variations during processing, with spray drying selected as the optimal drying technique. The optimal extraction parameters were 43 °C, 44 min, solid-liquid ratio 1:28 g/mL, yielding 3.32% total flavonoids.
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