| To investigate the nutritional quality of barley, the nutrients of 38 barley varieties(lines) from Qinghai, Tibet, Sichuan, Gansu and Yunnan, also with different colors, were quantitatively analyzed. Differences between barley varieties with different colors from different regions were compared and evaluated. Results showed that, of tested barley varieties, the contents for protein, total starch, amylase, fat, fiber, ash, and β-glucan are ranged from 8.14% to 15.16%, from 49.14% to 68.62%, from 14.80% to 30.05%, from 1.42% to 2.40%, from 1.94% to 3.47%, from 0.02% to 1.22%, from 3.88% to 6.78%, respectively, and differences between varieties were significant. The protein content of Qinghai varieties was the highest, while β-glucan content of Tibet varieties was the highest, and total starch and ash content of Sichuan varieties were the highest, and amylose, fat and fiber content of Yunnan varieties were the highest. Black varieties have the highest protein, amylose and fiber contents, and blue varieties have the highest starch and fat contents, but white varieties have the highest ash content.For the quality of barley protein,tibet and blue varieties were better than the others. First limiting amino acid in barley protein is still lysine, followed by isoleucine and threonine.38 varieties were divided into three classes when using between-groups linkage method,with 33 varieties in class Ⅰ,2 varieties in class Ⅱ and 3 varieties in class Ⅲ. |
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