不同品种青稞籽粒形成过程中主要营养物质的动态变化

Dynamic Changes of Main Nutrients during Grain Formation of Different Highland Barley Cultivars

【目的】为了解青稞籽粒在形成过程中的营养变化,为其加工利用提供理论借鉴。【方法】本文对西藏5个不同青稞品种籽粒形成过程中主要营养物质进行了测定。【结果】主要营养成分因青稞品种的不同而呈现出不完全相同的变化趋势,其中可溶性糖和还原性糖含量与淀粉的积累呈负相关关系;蛋白质含量逐渐上升,而脂肪含量在整个发育过程中变化较为平缓。【结论】可根据青稞开发利用的不同用途,选取适宜的采收时期。

【Objective】The present paper aimed to understand the nutrient change of highland barley during formation process.【Method】The main nutrients in the grain formation process of five barley cultivars in Tibet were determined.【Result】The main nutrient components did not have exactly the same change trend due to different varieties of barley,in which soluble sugar and reducing sugar content were negatively correlated with the accumulation of starch,and the protein content increased gradually,while fat content changed relatively smoothly in the whole development process.【Conclusion】The suitable harvesting period should be selected according to the different development and using of highland barley.