【作者】 周红； 杨希娟； 张文刚； 党斌； 张杰；

【Author】 Zhou Hong;Yang Xijuan;Zhang Wengang;Dang Bin;Zhang Jie;Key Laboratory of Qinghai Province Tibetan Plateau Agric-product Processing,Academy of Agriculture and Forestry Sciences,Qinghai University;State Key Laboratory of Three Rivers Ecological Farming and Plateau Agriculture and Animal Husbandry;

【机构】 青海大学农林科学院青海省青藏高原农产品加工重点实验室； 省部共建三江源生态与高原农牧业国家重点实验室；

【摘要】 本文分析了12个不同品种黑青稞营养及化学成分含量。结果表明,12份黑青稞品种籽粒的蛋白质含量为12.19%～14.07%,总淀粉含量为52.81%～66.32%,直链淀粉含量为18.96%～25.94%,脂肪含量为1.59%～2.11%;粗纤维含量为2.13%～3.64%,灰分含量为0.16%～0.94%,β-葡聚糖含量为3.91%～6.88%,品种间差异较大;参试黑青稞蛋白质的第一限制性氨基酸为赖氨酸,第二限制性氨基酸为甲硫氨酸和胱氨酸,第三限制性氨基酸为苏氨酸,黑青稞Z526中必需氨基酸比例最高,蛋白营养价值最高,Z536黑青稞蛋白的氨基酸组成与人体氨基酸模式最一致;矿物质检测结果显示,不同黑青稞品种均含有丰富的矿物质,品种间存在显著差异,钾含量最高,其次为钠和钙,是典型的高钾低钠食物;参试黑青稞含有丰富的多酚、黄酮及花色苷,游离酚与结合酚在总酚中所占比例相当,以两种形式共存,品种间差异显著,其中花色苷的种间差异最大,变异系数高达31.60%。相关性分析表明,总淀粉、脂肪、纤维、灰分、β-葡聚糖、矿物质及生物活性物质之间具有显著的相关性,这些指标为专用型黑青稞品种的选择提供了简单的方法。更多还原

【Abstract】 This paper analyzes the nutritional and chemical content of 12 different black barley varieties.The results showed that the protein content of the grains of 12 black barley varieties was 12.19%-14.07%,the total starch content was52.81%-66.32%,the amylose content was 18.96%-25.94%,the fat content was 1.59%-2.11%;crude fiber The content is 2.13%-3.64%,the ash content is 0.16%-0.94%,the β-glucan content is 3.91%-6.88%,there is a big difference between varieties.The first limiting amino acid of the tested black barley protein is lysine,the second limiting amino acid is methionine and cystine,and the third limiting amino acid is threonine.The black barley Z526 has the highest proportion of essential amino acids and the protein has the highest nutritional value.The amino acid composition of Z536 black barley protein and the human body.The amino acid pattern is the most consistent.The mineral test results show that different black barley varieties are rich in minerals,and there are significant differences between the varieties.The potassium content is the highest,followed by sodium and calcium,which are typical high potassium and low sodium foods.Highland barley is rich in polyphenols,flavonoids and anthocyanins.Free phenols and bound phenols account for the same proportion of total phenols,coexisting in two forms,and there are significant differences between species.Among them,anthocyanins have the largest difference between species,with a coefficient of variation of 31.60%.Correlation analysis shows that there is a significant correlation between total starch,fat,fiber,ash,β-glucan,minerals and biologically active substances.These indicators provide a simple method for the selection of special black barley varieties.更多还原