关键词: 大麦, 发芽时间, 营养成分, 营养价值评价

Abstract:

To Study on changes of nutrients in barley during the germination process. The contents of proteins，crude fat, starch, amino acids, reducing sugar,β-glucan, TDF, SDF, IDF, vitamin B1 and vitamin B2 were determined in barley during germination process. The results showed that total dry matter was degraded during germination. The proteins,fat and starch significantly decreased in germination；Meanwhile, the content of soluble low molecular sugar, nitrogen-containing substances and vitamins was greatly improved. The content of reducing sugar increased from 2.78% to 14.36% and total amino acid raised 7%, moreover, seven kinds of essential amino acid content were all markedly increased in the first five days of germination, and the lysine content increased almost 30% at the end of germination. Non-essential amino acids also had an increasing trend. The content of vitamin B2 was significantly increased, increased 17.8 times, the vitamin B1 cThe contents of proteins, crude fat, starch, amino acids, reducing sugar, β-glucan, total dietary fiber (TDF), soluble
dietary fiber (SDF), insoluble dietary fibre (IDF), vitamin B1 and vitamin B2 in barley were determined to reveal the changes
of nutrients during germination. The results showed that total dry materials were degraded during germination. The contents
of proteins, fat and starch significantly decreased. Meanwhile, the contents of soluble low molecular sugar, nitrogencontaining
substances and vitamins greatly increased. The content of reducing sugar increased from 2.78% to 14.36%, and
an increase in total amino acid content of 8.15% was observed. The contents of seven essential amino acids were markedly
increased in the first five days of germination, and the lysine content was increased by approximately 32% at the end of
germination. Non-essential amino acids also had an increasing trend. Compared with ungerminated barley, the content of
vitamin B2 was significantly increased although the content of vitamin B1 did not significantly change. Meanwhile, β-glucan
revealed a decrease and SDF exhibited an increase. During germination, the values of E/T ratio and EAAI increased, the
compositional pattern of EAA measured up better to the FAO/WHO standards, and the first limiting amino acid changed
from lysine to methionine and cysteine. In conclusion, the nutritional value was improved in barley during germination, but
germination may restrict the utilization of β-glucan functional properties.ontents of changes is small. compared to the ungerminated barley，the content of β – glucan decreased and SDF increased. The value of E/T and EAAI increased, According to FAO/WHO pattern, the EAA pattern was superior to ungerminated barley,the first limiting amino acid changed from lysine to methionine + cysteine. In conclusion: the nutritional value is improved after germinated barley,but germination may restrict the utilization of β - glucan functional properties.

Key words: barley, germination time, nutritional components, nutritional value assessment