萌动青稞的研究进展  

Research progresses in germinating hull- less barley

作　　者：申瑞玲[1] 绍舒 董吉林[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450000

出　　处：《粮油食品科技》2015年第3期21-25,共5页Science and Technology of Cereals,Oils and Foods

基　　金：公益性行业(农业)科研专项(201403063)

摘　　要：萌动谷物的研究越来越受到广大学者的关注,特别是萌动青稞。萌动青稞是一种新型的功能性食品,因其具有良好的口感和较高的营养价值而受到人们的喜爱。通过比较青稞萌动前后营养成分的变化、萌动后青稞的生理功效,以及国内外萌动青稞产品的研发现状,综述了国内外萌动青稞研究进展,为我国萌动青稞的开发与利用提供参考。Research on germinating cereal was drawn more and more attention by scholars,especially for the germinating hull -less barley,which was loved by the people because of its characteristics of good taste and high nutritive qualities.The changes in nutrition components before and after germination, physiological functions during hull -less barley seed germination,research status and progress in devel-opment of germinating hull -less barley at home and abroad were summarized,which provided theoretical basis for development of germination hull -less barley in China.

关 键 词：青稞 萌动 营养成分 生理功效 食品 

分 类 号：S512.3[农业科学—作物学]