青海、西藏主栽青稞品种营养品质及其淀粉糊化特性  

Nutritional Quality and Starch Gelatinization Characteristics of Main Highland Barley Cultivars from Qinghai and Tibet

作　　者：王倩 童亚男 王丽丽[1] 党斌[2] 吴昆仑[2] 杨希娟[2] 王凤忠[1] 刘丽娅[1] WANG Qian;TONG Yanan;WANG Lili;DANG Bin;WU Kunlun;YANG Xijuan;WANG Fengzhong;LIU Liya(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agroroduct Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Qinghai Academy of Agricultural and Forestry Sciences,Xining 810016,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [2]青海省农林科学院,青海西宁810016

出　　处：《食品工业科技》2025年第1期333-342,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划子课题(2022YFF1100501-5);青海省重大科技专项(2021-NK-A3);山西省重点研发计划项目课题(202102140601016-2);国家重点研发计划子课题(2021YFD1600100-403);云南省科技计划项目(202204BI090012)。

摘　　要：青稞是开发营养健康食品的优质原料,为研究品种、产地等因素对青稞营养品质和加工特性的影响,本文收集我国青稞主产区青海和西藏的30个主栽品种,比较主要营养成分及其淀粉糊化特性差异。结果表明:不同青稞营养成分差异较大,重要功能因子β-葡聚糖、阿拉伯木聚糖(arabinoxylan,AX)、总酚介于3.74%~6.54%、5.63%~11.51%和1.90~4.24 mg/g;同时发现青稞β-葡聚糖含量与总酚含量呈极显著负相关(P<0.01)。品种亦显著影响淀粉糊化特性(P<0.05),样品间淀粉峰值黏度介于468.67~4844.67 cP,糊化温度介于66.30~86.85℃。主成分分析将营养成分、糊化性质共15个指标降维得到5个主成分,发现糊化性质及非淀粉多糖、AX、淀粉、β-葡聚糖含量在青稞品质评价中具有重要作用。经聚类分析,筛选出12个高β-葡聚糖(5.62%~6.54%)、11个高AX(10.37%~11.51%)、1个高总酚(4.24 mg/g)、10个高糊化温度(81.05~86.85℃)青稞品种。西宁柴青1号兼具高β-葡聚糖、高AX、高糊化温度的特点,同时总酚含量适中,可能在高活性、低升糖指数(GI)青稞功能食品开发领域具有优势。Highland barley is a high-quality raw material for developing nutritious and healthy foods.In order to study the influence of various factors such as cultivars and origin on the nutritional quality and processing characteristics of highland barley,this paper collected 30 highland barley cultivars from Qinghai and Tibet,the primary producing areas of highland barley in China,to explore the variations in main nutritional composition and starch gelatinization characteristics.The results revealed significant variations in the nutritional composition of different highland barley samples.The contents of vital functional factors such asβ-glucan,arabinoxylan(AX),and total phenols ranged from 3.74%to 6.54%,5.63%to 11.51%,and 1.90 to 4.24 mg/g,respectively.Additionally,a highly significant negative correlation(P<0.01)was observed between the content ofβ-glucan and the total phenols.Furthermore,the cultivars also significantly influenced the starch gelatinization characteristics(P<0.05),with the peak viscosity of starch ranging from 468.67 to 4844.67 cP and the gelatinization temperature ranging from 66.30 to 86.85℃.The principal component analysis reduced the 15 indicators of nutritional components and pasting properties to 5 principal components,revealing that pasting properties,non-starch polysaccharides,AX,starch,andβ-glucan played important roles in the quality evaluation of highland barley.Cluster analysis identified 12 highland barley varieties with highβ-glucan(ranging from 5.62%to 6.54%),11 with high AX(ranging from 10.37%to 11.51%),1 with high total phenol(4.24 mg/g),and 10 with high pasting temperature(ranging from 81.05 to 86.85℃).Xining Chaiqing No.1 with the characteristics of highβ-glucan,high AX,high gelatinization temperature,and moderate total phenolic content,may have advantages in the development of functional food with high activity and low glycemic index(GI).

关 键 词：青稞 营养品质 糊化特性 主成分分析 聚类分析 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]