大麦营养与功能组分研究进展  

Research progress on nutrient and functional component in barley

作　　者：陈文若[1,2] 陈银基[2] 贠婷婷[1] 綦文涛[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《粮油食品科技》2017年第1期1-5,共5页Science and Technology of Cereals,Oils and Foods

基　　金：粮食公益性行业科研专项课题(201313006)

摘　　要：大麦作为世界第四大谷物,多用于动物饲料和啤酒酿造,而大麦的营养和功能成分及其所发挥的健康营养功效,并未受到广泛重视。近十年来,大麦的生产及精深加工面临相当严峻的形势。重点阐述了大麦中所含营养及功能组分的种类和组成情况,并对其健康功效进行了综述,以期为大麦的精深加工和科学消费提供参考。Barley, as the world＇s fourth major cereals, is mainly ustd for animal feed and beer brewing. But its nutrition, functional component and healthy effects do not be regarded enough. In the last 10 years, barley production and deep - processing was faced with severe situation. The variety and composi- tion of nutritional and functional substances in harley were described in detail. The characteristics of its effects to the human health were summarized. The review would provide references for the deep - processing and scientific consumption of barley.

关 键 词：大麦 营养物质 功能组分 健康功效 

分 类 号：S512.3[农业科学—作物学]