我国29种青稞的营养及功能组分分析

Analysis of Nutrition and Functional Components of 29 Kinds of Highland Barley in China

为了解我国不同青稞品种的营养及功能组分,对29种青稞的成分进行分析,包括碳水化合物、蛋白质、脂肪、氨基酸、灰分、水分及β-葡聚糖、总黄酮。研究结果表明:29种青稞中蛋白质含量变化范围为8.74%~13.16%,脂肪含量变化范围2.44%~4.48%,总氨基酸含量变化范围7.48%~11.86%,β-葡聚糖含量变化范围2.89%~6.11%,总黄酮含量变化范围0.11%~0.28%,灰分变化范围1.66%~2.95%,不同品种之间存在显著性差异;碳水合物和水分的变化范围分别为73.82%~78.30%和7.69%~9.68%,显著性差异不明显。29种青稞中均含有17种氨基酸,包括人体所需的8种必需氨基酸。其中,青稞XZDM00025的蛋白质、总氨基酸和总黄酮含量最高,青稞XZDM00027的β-葡聚糖含量最高,青稞XZDM00074脂肪含量最低。通过对比WHO/FAO理想蛋白质氨基酸模式,青稞的第1限制性氨基酸是甲硫氨酸,第2限制性氨基酸是赖氨酸,第3限制性氨基酸是异亮氨酸。采用聚类分析(组间连接-平方欧式距离)法将29种青稞分为7类,前4类都仅包括1个品种,第Ⅴ类包括6个品种,第Ⅵ类包括2个品种,第Ⅶ类包括17个品种,且各大类间营养和功能含量组分存在显著性差异。

In order to understand the nutrition and function components in different highland barley varieties, 29 kinds of highland barley were analyzed, including carbohydrate, protein, fat, total flavonoids, amino acids, ash, moisture and beta glucan. The results showed that, in the 29 kinds of highland barley, the variation of protein content was from 8.74% to 13.16%, the change of fat content was 2.44%-4.48%, the total amino acid content varied from 7.48% to11.86%, the β-glucan content varied from 7.48% to 11.86%, the content of total flavonoids varied from 0.11% to0.28%, and the variation of ash content was 1.66%-2.95%, there were significant differences among different cultivars.And the changes of carbohydrate and water were 73.82%-78.30% and 7.69%~9.68%, respectively, the significant difference was not obvious. 29 different highland barley varieties all contained 17 amino acids, including eight essential amino acids required by the human body. Among them, the highest content of protein, total amino acid and total flavonoids was highland barley XZDM00025, and the content of β-glucan was the highest in highland barley XZDM00027, and the high barley XZDM00074 contained the lowest fat content. By comparing the WHO/FAO ideal protein amino acid pattern,the first limiting amino acid of the barley was methionine, the second limiting amino acid was lysine, and the third limiting amino acid was isoleucine. 29 kinds of highland barley could be divided into 7 categories by cluster analysis(inter-group connection-square European distance). The first four categories included only one species, the fifth category included 6 varieties, the sixth category included 2 varieties, and the seventh category includes 17 varieties. Additionally,there were significant differences in the nutritional and functional components between the categories.