发芽青稞营养成分及功能特性研究进展  

Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley

作　　者：范雨婷 王可心 张海霞 马萍 李婧 吴晶 谈有金 王健斌 贺晓艳 杜双奎[1,5] FAN Yuting;WANG Kexin;ZHANG Haixia;MA Ping;LI Jing;WU Jing;TAN Youjin;WANG Jianbin;HE Xiaoyan;DU Shuangkui(College of Food Science and Engineering,Northwest A&F University,Xianyang 712100,China;Qinghai Tianyoude Technology Investment Management Group Co.,Ltd.,Xining 810016,China;Qinghai Xindingxiang Grain and Oil Co.,Ltd.,Xining 810016,China;Qinghai Rural Industry Development Guidance Center,Xining 810000,China;Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,Xianyang 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西咸阳712100 [2]青海天佑德科技投资管理集团有限公司,青海西宁810016 [3]青海新丁香粮油有限责任公司,青海西宁810016 [4]青海省乡村产业发展指导中心,青海西宁810000 [5]粮油功能化加工陕西省高校工程研究中心,陕西咸阳712100

出　　处：《食品工业科技》2025年第2期403-411,共9页Science and Technology of Food Industry

基　　金：青海省优势特色产业集群项目(2023-16,2022-Y-08)。

摘　　要：青稞是我国主要分布于西部高原地区极具特色的优势作物,具有耐寒、耐旱、适应性强、高产早熟等优点。发芽作为一种可以提高植物种子营养成分与生物活性成分利用度的方法,在人民健康意识普遍提高的当下受到了越来越多的关注。相比于未发芽青稞,发芽青稞不仅具有更高的营养价值,也具有更良好的生物活性,在食品、医药等相关领域具有良好的应用前景。本文综述了青稞发芽后营养组分和功能成分的变化,发芽有效提高了青稞中的膳食纤维、多种必需氨基酸、ω-6、ω-3脂肪酸、维生素、γ-氨基丁酸等含量,降低了淀粉、脂肪含量。重点综述了发芽青稞抗氧化、抗菌、调节血糖、调节血压等功能特性的研究进展,旨在为发芽青稞的开发利用提供参考。Highland barley,a distinctive and advantageous crop predominantly grown in the western plateau regions of China,boasts characteristics such as cold resistance,drought tolerance,strong adaptability,high yield,and early maturity.As a method to improve the utilization of nutrition and bioactive ingredients in plant seeds,germination has received increasing attention nowadays where public health awareness has generally improved.Sprouted highland barley is very promising in food and medicine related fields since it has both higher nutrition value and better biological activities comparing with raw highland barley.This paper summarizes the changes in nutrition components and functional constituents after highland barley sprouted.Germination increased the content of dietary fiber,various essential amino acids,ω-6 fatty acids,ω-3 fatty acids,vitamins,γ-aminobutyric acid and other ingredients effectively,while reducing the content of starch and fat.The research progress of the functional properties of sprouted highland barley,such as antioxidant,antibacterial,blood glucose regulation,blood pressure regulation,are mainly reviewed,in order to provide reference for the development and utilization of sprouted highland barley.

关 键 词：青稞 发芽 营养成分 功能特性 应用 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]