青稞碳水化合物构成与血糖稳定品质的关系  

The Relationship Between Carbohydrate Composition of Highland Barley Kernels and Glucostasis Quality

作　　者：王新坤 王月明[1,2,3] 刘超 张智博[4] 王青 程安玮[1,2,3] 郭溆 李志国 孙金月[1,2,3] Wang Xinkun;Wang Yueming;Liu Chao;Zhang Zhibo;Wang Qing;Cheng Anwei;Guo Xu;Li Zhiguo;Sun Jinyue(Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs;Key Laboratory ofAgro-Products Processing Technology of Shandong Province;Institute of Agro-food Science andTechnology, Shandong Academy of Agricultural Sciences , Jinan 250100;College of Biological Science, Jining Medical University , Rizhao 276826)

机构地区：[1]农业农村部新食品资源加工重点实验室 [2]山东省农产品精深加工技术重点实验室 [3]山东省农业科学院农产品研究所,济南250100 [4]济宁医学院生物科学学院,日照276826

出　　处：《中国粮油学报》2019年第8期34-41,共8页Journal of the Chinese Cereals and Oils Association

基　　金：山东省重点研发计划(2016GGH3122);山东省泰山学者特聘专家人才项目(鲁政办字[2018]35号)

摘　　要：对13份青稞品种的碳水化合物成分和血糖生成指数(Glycemic index,GI)进行了品种间的多重比较分析、碳水化合物含量和GI间的相关分析、稳定血糖品质的主成分分析以及品种间的聚类分析。结果表明,棕色青稞品种的膳食纤维含量高于紫色及黑色青稞品种,棕色品种的GI最低;青稞籽粒的GI与碳水化合物组分间存在不同程度的相关性,GI与膳食纤维组分(β-葡聚糖、非淀粉膳食纤维、膳食纤维)和淀粉组分(可消化淀粉和直链淀粉)之间均存在极显著负相关关系( P <0.01)。利用主成分分析和聚类分析对13个青稞品种的稳定血糖能力进行分类和综合评价,筛选出稳定血糖品质最好青稞品种为棕色品种喜拉22。Multiple comparisons were conducted among 13 highland barley varieties. Correlation analysis between carbohydrate content and GI value, besides, principal component analysis of glucostasis quality, and cluster analysis among 13 varieties were performed. The content of dietary fiber and its components in most of brown highland barley varieties was higher than that of purple and black. Besides, brown varieties had the lowest GI value. The correlation analysis between GI and carbohydrate components of highland barley kernels showed that there was a significant negative correlation between GI and dietary fiber components (beta-glucan, non-starch dietary fiber, dietary fiber)/starch components (digestible starch and amylose)( P <0.01). Principal component analysis and cluster analysis were a lso adopted to classify and evaluate glucostasis quality of the 13 highland barley varieties comprehensively. And it was found that the brown kernel variety Xila 22 was the best variety in the aspect of glucostasis quality.

关 键 词：青稞 全籽粒 稳定血糖品质 相关性分析 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]