青海黑青稞营养及活性成分分析与评价

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。

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

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.