%0 Journal Article %A ZHOU Hong %A ZHANG Jie %A ZHANG Wengang %A DU Yan %A DANG Bin %A YANG Xijuan %A HAO Jing %T Analysis and Evaluation of the Nutritional Quality and Active Components of Qinghai Black Highland Barley %D 2021 %R 10.11869/j.issn.100-8551.2021.07.1609 %J Journal of Nuclear Agricultural Sciences %P 1609-1618 %V 35 %N 7 %X 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. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2021.07.1609