食品工业科技2025，Vol.46Issue(2)：403-411,9.DOI:10.13386/j.issn1002-0306.2024020202
发芽青稞营养成分及功能特性研究进展
Research Progress on Nutritional Components and Functional Characteristics of Sprouted Highland Barley
摘要
Abstract
Highland barley,a distinctive and advantageous crop predominantly grown in the western plateau regions of China,boasts characteristics such as cold resistance,drought tolerance,strong adaptability,high yield,and early maturity.As a method to improve the utilization of nutrition and bioactive ingredients in plant seeds,germination has received increasing attention nowadays where public health awareness has generally improved.Sprouted highland barley is very promising in food and medicine related fields since it has both higher nutrition value and better biological activities comparing with raw highland barley.This paper summarizes the changes in nutrition components and functional constituents after highland barley sprouted.Germination increased the content of dietary fiber,various essential amino acids,ω-6 fatty acids,ω-3 fatty acids,vitamins,y-aminobutyric acid and other ingredients effectively,while reducing the content of starch and fat.The research progress of the functional properties of sprouted highland barley,such as antioxidant,antibacterial,blood glucose regulation,blood pressure regulation,are mainly reviewed,in order to provide reference for the development and utilization of sprouted highland barley.关键词
青稞/发芽/营养成分/功能特性/应用Key words
highland barley/germination/nutritional components/functional characteristics/application分类
轻工纺织引用本文复制引用
范雨婷,杜双奎,王可心,张海霞,马萍,李婧,吴晶,谈有金,王健斌,贺晓艳..发芽青稞营养成分及功能特性研究进展[J].食品工业科技,2025,46(2):403-411,9.基金项目
青海省优势特色产业集群项目(2023-16,2022-Y-08). （2023-16,2022-Y-08）
