The work aims to conduct experiments to explore the effects of superfine grinding on the physicochemical properties of tartary buckwheat powder, so as to provide a reference for deep processing of tartary buckwheat. With tar-tary buckwheat powder as the experimental object, the effects of shear crushing, airflow pulverization and nano-grinding on the chemical components, physical properties and antioxidant activity of tartary buckwheat were investigated. The physicochemical indexes of tartary buckwheat powder treated by three methods, such as fluidity, water content, water holding capacity, protein and flavone were determined. It was found that the bulk density of powders decreased significantly (P<0.05), and the fluidity of nano-powders was not significantly different (P>0.05). The fat content and water content were 5.00 g/kg and 79.20 g/kg, respectively. The downward trend was obvious (P<0.05). The total phenols content of nano-powders increased by 19.46% and the flavonoid content increased by 7.70% compared with the crude powder. There was no significant change in the basic chemical components of the pulverized powder after shear crushing and airflow pulverization. According to the conclusion, the tartary buckwheat powder obtained by nano-grinding has excellent functional characteristics and nutritional quality. Nano-grinding is suitable for deep processing of tartary buckwheat and it is also a potential ultrafine treatment for tartary buckwheat.