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为给青稞深入研究提供一定参考依据,对青藏高原不同地区的青稞材料的淀粉、蛋白、脂肪、膳食纤维等含量进行测定。结果表明,藏区青稞淀粉含量差异较大,在45.4%~71.10%之间变化,平均值为57.56%;蛋白质含量的变幅在8.69%~16.27%之间,平均为11.46%;脂肪含量的平均值为2.01%,变幅为0.86%~9.83%。整个西藏高原青稞中支链淀粉含量平均为36.60%,直链淀粉含量平均值为20.96%,其中支链淀粉占总淀粉的百分比为63.42%。青稞中总膳食纤维含量12.34%~19.47%,平均16.93%左右。
In order to provide some references for the research of barley, the contents of starch, protein, fat and dietary fiber of barley in different areas of the Qinghai-Tibet Plateau were measured. The results showed that there were significant differences in the contents of starch in the middle part of Tibetan barley, ranging from 45.4% to 71.10% with an average value of 57.56%. The protein content ranged from 8.69% to 16.27% with an average of 11.46% The average value was 2.01% and the amplitude ranged from 0.86% to 9.83%. The content of amylopectin in the whole Tibetan plateau was 36.60%, the amylose content was 20.96%, and the percentage of amylopectin in total starch was 63.42%. Barley in the total dietary fiber content of 12.34% ~ 19.47%, an average of about 16.93%.