Difference Analysis of Functional Components of Whole Grains between Hull-less Barley and Normal Barley
In this study,nine hull-less barley varieties (lines) and 14 normal barley varieties (lines) were used as the material to study functional component differences of whole grain barley between hull-less barley and normal barley by measuring its total flavonoids,γ-aminobutyric acid,resistant starch content of whole grains.The results showed that the total flavonoid content of hull-less barley was about three times of its in normal barley,and the difference was very significant at 0.01 level;Resistant starch content of whole grains of hull-less barley grains was higher than its in normal barley,and the difference reached a significant at 0.05 level;γ-aminobutyric acid content of whole grain of hull-less barley was not different significant with its in normal barley.Kunwen No.12 variety contained highest total flavonoids,99-1 variety contained highest content of γ-aminobutyric acid,Beiqing No.4 contained highest content of resistant starch.We not only could use these three varieties as parents to study inheritance of functions] components,but also could be used as a functional food to exploit these three varieties.It was significandy important to carry out a healthy diet and chronic disease prevention strategies and increase industrial added values of hull-less barley used as major food crops in Tibetan.
NETL
NSTL
万方数据
维普
