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作 者:李君 党斌[1,2] 张杰 迟明[3] 杨希娟 LI Jun;DANG Bin;ZHANG Jie;CHI Ming;YANG Xi-juan(Academy of Agricultural and Forestry Sciences of Qinghai University,Key Laboratory of Agricultural Products Processing in Qinghai Tibet Plateau,Xining Qinghai 810016,China;Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources,Xining Qinghai 810016,China;Qinghai Institute of Light Industry Co.,Ltd.,Xining Qinghai 810001,China)
机构地区:[1]青海大学农林科学院,青海省青藏高原农产品加工重点实验室,青海西宁810016 [2]青藏高原种质资源研究与利用实验室,青海西宁810016 [3]青海省轻工业研究所有限公司,青海西宁810001
出 处:《青海农林科技》2022年第4期7-12,91,共7页Science and Technology of Qinghai Agriculture and Forestry
基 金:青海省重大科技专项(2021-NK-A3);青海省创新平台建设项目(2022-ZJ-Y19)。
摘 要:为明确青海省3个不同区域青稞的品质优势,本研究以青海省门源、德令哈、海晏3个地区种植的青稞为原料,比较分析了其营养化学成分含量的差异。结果表明,海晏地区青稞的总淀粉、抗性淀粉、β-葡聚糖、粗脂肪含量均为最高,门源地区青稞蛋白质含量高、矿质元素丰富,德令哈种植青稞的酚类物质总量最高。比较不同品种在各地区的品质可知,1021、昆仑14号和昆仑15号青稞适宜在青海海西州德令哈种植,1216青稞适宜在青海海北州海晏县和门源县种植。采用聚类分析可将参试青稞分为4大类。本研究结果为优品质青稞资源和种植区域的筛选提供理论依据。In order to clarify the quality advantages of highland barley in three different regions of Qinghai Province, this study took highland barley planted in Menyuan, Delingha and Haiyan of Qinghai Province as raw materials, and compared and analyzed the differences of nutritional chemical components.The results showed that the content of total starch, resistant starch, β-glucan and crude fat of highland barley in Haiyan area was the highest, while that of highland barley in Menyuan area was high in protein and rich in mineral elements.The total phenolic compounds of highland barley planted in Delingha were the highest.Comparing the quality of different varieties in different regions, we know that 1021,Kunlun 14 and Kunlun 15 are suitable for planting in Delingha, Haixi Prefecture, Qinghai, and 1216 is suitable for planting in haiyan county and Menyuan County, Haibei Prefecture, Qinghai.Cluster analysis can be used to divide highland barley into four categories.The results of this study provide a theoretical basis for the selection of high-quality highland barley resources and planting areas.
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