Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (7): 1609-1618.DOI: 10.11869/j.issn.100-8551.2021.07.1609

• Food Irradiation·Food Science • Previous Articles     Next Articles

Analysis and Evaluation of the Nutritional Quality and Active Components of Qinghai Black Highland Barley

ZHOU Hong1, ZHANG Jie1, ZHANG Wengang1, DU Yan2, DANG Bin1,*, YANG Xijuan1,*, HAO Jing2   

  1. 1Qinghai Tibetan Plateau Agricultural Processing Key Laboratory, Academy of Agriculture and Forestry Sciences, Qinghan University/Qinghai Academy of Agriculture and Forestry Sciences, Xining, Qinghai 810016;
    2Qinghai Province Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Science & Technology Investment Management Co. Ltd., Xining, Qinghai 810016
  • Received:2020-11-13 Online:2021-07-10 Published:2021-05-14

青海黑青稞营养及活性成分分析与评价

周红1, 张杰1, 张文刚1, 杜艳2, 党斌1,*, 杨希娟1,*, 郝静2   

  1. 1青海大学农林科学院/青海省农林科学院,青海省青藏高原农产品加工重点实验室,青海 西宁 810016;
    2青海华实科技投资管理有限公司, 青海省青稞资源综合利用工程技术研究中心,青海 西宁 810016
  • 通讯作者: *党斌,男,副研究员,主要从事食品功能化学与营养研究。E-mail:156044168@qq.com;杨希娟,女,研究员,主要从事农产品精深加工理论与技术研究。E-mail:156044169@qq.com。同为通讯作者。
  • 作者简介:周红,女,主要从事农产品精深加工理论与技术研究。E-mail:1092656182@qq.com
  • 基金资助:
    青海省自然科学基金面上项目(2020-ZJ-921),国家自然科学基金(31960454),中国科学院“西部之光”人才培养引进计划(3-2),西宁市重点研发与转化计划(2020-Y-15)

Abstract: In order to clarify the nutritional and chemical content of different Qinghai black highland barley, Screening excellent germplasm resources,the nutritional and chemical components of 12 kinds of black hulless barley were analyzed and evaluated. The result indicate that the black barley protein, total starch, amylose, fat, fiber, ash, and β-glucan content of the tested varieties had significant differences among some varieties (P<0.05), with protein content (12.19%-14.07%)), fiber (2.13%-3.64%), amylose (18.96%-25.94%) and β-glucan (3.91%-7.50%). There were significant differences in calcium, potassium and zinc among the tested black barley (P<0.05), and significant differences among the other minerals (P<0.05), including a higher content between K (581.42 mg·100g-1), Mg (171.90 mg·100g-1), Ca (90.28 mg·100g-1) and Na (17.33 mg·100g-1). The average content of total essential amino acid in the black hulless barley protein was 319.90 mg·g-1, which was close to the recommended value of WHO/FAO(360 mg·g-1). The first limiting amino acid was lysine, followed by methionine and cystine, the third was threonine. The contents of total phenols, free phenols, bound phenols, total flavonoids, free flavonoids, bound flavonoids and anthocyanins of selected black barley varieties were significantly different (P<0.05). The comprehensive quality of the 950, Z536, and Z533 were better by the main components, and the twelve black hulless barley varieties were divided into four categories with cluster analysis. The contents of protein, polyphenols, flavonoids and β-glucan can be higher in Class 1, the anthocyanins and amino acids were higher in Class 2, the fiber was higher in Class 3, and the starch was higher in class 4. The results could be a foundation for the evaluation of the nutritional function and quality of black highland barley. The results could provide a reference for the selection of specific highland barley resources.

Key words: black highland barley, nutritional components, principal component analysis, cluster analysis

摘要: 为明确青海不同品种黑青稞的营养及化学成分含量,筛选优异种质资源,本研究开展了12种黑青稞营养及化学成分分析与评价。结果表明,参试黑青稞蛋白、总淀粉、直链淀粉、粗脂肪、粗纤维、灰分、β-葡聚糖含量在部分品种间存在显著差异(P<0.05),黑青稞具有较高含量的蛋白质(12.19%~14.07%)、纤维(2.13%~3.64%)、直链淀粉(18.96%~25.94%)和β-葡聚糖(3.91%~7.50%);参试黑青稞中Ca、K、Zn含量存在品种间显著差异(P<0.05),其余测定的矿物质含量存在部分品种间显著差异(P<0.05),其中K(581.42 mg·100g-1)、Mg(171.90 mg·100g-1)、Ca(90.28 mg·100g-1)、Na(17.33 mg·100g-1)含量较高;参试黑青稞蛋白中总必需氨基酸含量平均值为319.90 mg·g-1(接近WHO/FAO推荐值360 mg·g-1),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;参试部分黑青稞品种的总酚、游离酚、结合酚、总黄酮、游离黄酮、结合黄酮及花色苷含量存在显著差异(P<0.05);主成分筛选出950、Z536、Z533黑青稞综合品质较优,聚类分析将12个黑青稞品种分为4类,第1类蛋白质、多酚、黄酮、β-葡聚糖含量较高;第2类花色苷、氨基酸含量较高;第3类纤维含量较高;第4类淀粉含量较高。本研究结果为黑青稞营养功能品质评价及加工利用奠定了基础,也为特异青稞资源的筛选提供了参考。

关键词: 黑青稞, 营养成分, 主成分分析, 聚类分析