| In this study,the nutritional quality indexes(β-glucan,crude protein,crude fat,amylopectin,amylose,total flavonoids,dietary fiber)of different producing areas and different varieties of highland barley in Tibet were analyzed by difference analysis,correlation analysis,cluster analysis and principal component analysis.Finally,based on the analysis of the nutritional quality of highland barley in Tibet,the processing adaptability of highland barley in Tibet was analyzed and evaluated.In order to provide reference for the processing of highland barley food in Tibet and provide theoretical support for the further utilization of highland barley resources.The results are as follows :1.Analysis of nutritional quality of highland barley grains from different producing areas in Tibet(1)The nutritional quality indexes of Zangqing 2000 and Xila 22 were different in different producing areas of Tibet.There were significant differences in β-glucan content,crude protein content,amylopectin content,amylose content and dietary fiber content of Zangqing 2000 and Xila 22 from different producing areas in Tibet(P<0.05).The crude fat content and total flavonoid content of the two varieties were also affected by the origin,but the difference was not significant(P>0.05).The correlation between the two varieties and the origin :Zangqing 2000 > Xila 22,The nutritional index content of Zangqing 2000 was more susceptible to the influence of producing area;the influence of origin :Rikaze > other prefecture-level cities.Zangqing 2000 and Xila 22 in five highland barley producing areas were divided into three categories,but they were affected by different producing areas due to different varieties.(2)Zangqing 2000 had the highest β-glucan content(6.66 %)and crude protein content(13.11 %).The crude fat content(2.53 %),amylopectin content(53.90 %),total flavonoid content(0.24 %)and dietary fiber content(18.90 g/100g)of Zangqing 2000 in Lhasa were the highest.The highest amylose content(24.30 %)was found in Zangqing 2000.The β-glucan content(7.58 %),total flavonoid content(0.25 %),dietary fiber content(19.50 g /100g)and crude protein content(12.99 %)of Xila 22 in Rikaze were the highest.The crude fat content(2.09 %)and amylopectin content(52.60 %)of Xila 22 in Changdu were the highest.Shannan Xila 22 had the highest amylose content(24.10 %).In the selection of zangqing 2000 and xila 22 varieties of food processing,according to the camp.2.Nutritional quality analysis of different varieties of highland barley grain in Tibet(1)There are differences in nutritional quality indexes of different varieties of highland barley grains in Tibet.There were significant differences in β-glucan content,crude protein content and dietary fiber content among different barley varieties in Changdu(P<0.05).There were significant differences in β-glucan content among different highland barley varieties in Linzhi City(P<0.05).The main nutritional quality indexes of different varieties in Shannan City were different but not significant(P>0.05).There were significant differences in nutritional quality indexes among different barley varieties in Rikaze City(P<0.05).Among the Tibetan highland barley samples collected,the maximum value of β-glucan content was 7.58 %(Xila 22),the maximum value of crude protein content was 17.36 %(Xila 23),the maximum value of crude fat content was 2.94 %(Zangqing 17),the maximum value of amylopectin content was56.70 %(Zangqing 3000),and the maximum value of dietary fiber content was19.50 g / 100g(Xila 22),all in Rikaze City;the maximum amylose content was28.10 %(Dongqing 18),in Linzhi.It can be seen that in the processing of highland barley food,it can be selected according to the advantages of its nutritional indicators and the origin.(2)There was a correlation between the nutritional quality indexes of different varieties of highland barley grains in Tibet.Therefore,when selecting relevant highland barley varieties for food processing,artificial measures can be taken to increase the content of one or some nutritional indicators of highland barley according to the correlation law of nutritional indicators of different varieties,so as to provide conditions for deep processing of highland barley food.(3)14 varieties of highland barley were divided into four categories,and there were differences in nutritional quality indexes among different varieties of highland barley.3.Analysis of processing adaptability of main nutritional quality of Tibetan highland barley(1)When selecting Zangqing 2000 variety for whole powder processing,Lasa and Rikaze were preferred;when selecting Xila 22 varieties for whole powder processing,priority is given to the origin of Rikaze.(2)The comprehensive quality of local black highland barley and Chaya black highland barley is high,which is suitable for the whole flour processing of highland barley,highland barley noodles,highland barley biscuits,highland barley pizza and highland barley steamed bread.The comprehensive quality of Xila 23,Xila 19 and Dongqing 18 is not good,so they are not suitable for the processing of highland barley whole powder.They can be processed selectively according to the content of nutritional quality indicators.the crude fat content of Xila 23 in Rikaze City is low,with a minimum content of 0.03 %,which can be used for the processing of low-fat foods.The β-glucan content of local varieties in Linzhi City and Xila 22 varieties in Rikaze City is as high as 7 %,which can be used in the processing of food additives,ice cream and yogurt food.Tibetanqing 2000 variety in Linzhi City,Tibet has high starch content,high amylopectin content,and relatively low β-glucan content,which can be applied to the brewing of highland barley wine.The crude protein content of Xila 23 in Rikaze City,Tibet is the highest,up to 17.36 %,which can be used in animal feed.The quality of local black barley in Changdu City,Tibet and Xila 22 varieties in Rikaze City have dietary fiber content of more than 19 g/100 g,which can be used in the processing of cake,yogurt and sausage food. |
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