不同品种皮大麦与裸大麦的营养与功能活性成分差异比较及相关性分析

Comparative and Correlation Analysis of Nutrition Components and Active Ingredients in Different Kinds of Hulled and Hull-Less Barley

选取具有代表性的5种皮大麦和7种裸大麦,测定其灰分、蛋白质、脂肪、淀粉和脂肪酸等营养组分,β-葡聚糖、总黄酮等功能活性成分的含量,对比分析皮大麦和裸大麦之间营养组分及功能活性成分的差异,并对营养组分及功能活性成分进行相关性分析。结果表明:皮大麦中的灰分和粗蛋白含量与裸大麦相比差异不显著(P>0.05),而粗脂肪含量显著高于裸大麦(P<0.05);皮大麦中的总淀粉、快消化淀粉及抗性淀粉含量、慢消化淀粉含量与裸大麦相比无显著性差异(P>0.05);皮大麦中除硬脂酸和油酸含量显著高于裸大麦外(P<0.05),其余脂肪酸含量均无显著性差异(P>0.05)。在功能组分含量方面,皮大麦与裸大麦的总黄酮含量无显著性差异(P>0.05),而β-葡聚糖含量皮大麦显著低于裸大麦(P<0.05);不同品种大麦,除脂肪酸和淀粉外,主要营养组分和功能活性成分含量之间不具有相关性。

To compare the differences of compositions between hulled and hull-less barley and carry out the correlation analysis of nutrient components and active ingredients, the nutritional compositions （ash, protein, starch and fatty acid） and functional active ingredients （polyphenols, flavonoids and β-glucan） in five hulled barley and seven hull-less barleys which were the representative sample nationwide were measured and analyzed in this study. The contents of ash and crude protein in hulled barley was higher than that in the hull-less barely, and the difference of content of ash was not significant（p〉0.05）, but the crude fatty in hull-less barley was significantly lower than that in hulled barley（p〈0.05）. The contents of total starch, rapidly digestible starch and resistant starch in hulled barley were higher than that in hull-less barley, while the content of slowly digestible starch in hulled barley was lower than that in hull-less barley, and there were no significant differences（p〉0.05）between hulled and hull-less barley. Furthermore, there are the same kinds of abundant fatty acids in the hulled and hull-less barley. There were no significant differences（p〉0.05）in the contents of varieties of fatty acids except for stearicSacidSandSoleicSacid whose contents in hulled barley were significantly higher（p〈0.05）than in hull-less barley. Finally, the content of nutritional components such as polyphenols and flavonoids were not significant differences（p〉0.05） between hulled and hull-less barley, and the contents of β-glucan in hull-less barley were significantly higher（p〈0.05）than that in hulled barley. There were no significant correlations among the most of the contents of nutrient and functional components in the different kinds of barleys.