囊谦黑青稞的功效成分检测与分析  

Determination and analysis of functional components of Nangqian black hulless barley

作　　者：陈建国[1] 梁寒峭[1] 李金霞[1] 程池[1] 郭积新 尕玛确加 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]青海省玉树州囊谦县农牧科技水务局,青海玉树815200 [3]青海省玉树州囊谦县农牧技术推广站,青海玉树815200

出　　处：《食品与发酵工业》2016年第8期199-202,共4页Food and Fermentation Industries

摘　　要：为促进黑青稞资源的开发利用,对青海省囊谦县特色品种"囊谦黑青稞"的功效成分进行了全面测定,并与白青稞进行了比较。结果表明:黑青稞中β-葡聚糖、花青素、总黄酮、原花青素和总酚含量分别为3 844、5.63、62.56、53.95和92.52 mg/100g。与白青稞相比,囊谦黑青稞含有独特的花青素类物质,且原花青素和总黄酮含量较高,符合现代人所青睐的黑色健康食品的需求,更具有开发利用价值。In order to promote the development and utilization of Nangqian black hulless barley resources, the functional components of black hulless barley from Nangqian Qinghai region were analyzed and compared with white hulless barley. The results showed that β-glucan, anthocyanins, flavonoids, proanthocyanidins and phenolic contents of black hulless barley were 3844, 5.63, 62.56, 53.95 and 92.52 mg/100g. The results indicated that black hulless barley was rich in proanthocyanidins and flavonoids and contained unique anthocyanins substances. Black hulless bar- ley could meet the consumers＇ requirements of black colored food and has potential utilization value.

关 键 词：黑青稞 囊谦 花青素 Β-葡聚糖 原花青素 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]