文献类型： 外文期刊
第一作者： Wei, Na
作者： Wei, Na;Zhang, Tangwei;Lhachong;Zhang, Liangxiao;Yue, Xiaofeng;Thsthon;Zhang, Liangxiao;Yue, Xiaofeng
作者机构：
关键词： Highland barley; Distinctive quality; Grey relational grade analysis; Comprehensive evaluation
期刊名称：BANGLADESH JOURNAL OF BOTANY （ 影响因子：0.308； 五年影响因子：0.348 ）
ISSN： 0253-5416
年卷期： 2019 年 48 卷 3 期
页码：
收录情况： SCI
摘要： To evaluate comprehensively the varietal differences in quality, ten highland barley varieties were analyzed by employing grey system theory. The concentrations of nutritional compounds were found to be 0.14 similar to 0.42% for flavones, 2.65 similar to 6.52% for beta-glucan, and 2.27 similar to 64.97 mg/100 g for anthocyanin. The results indicated that Zangqing 85 possessed excellent quality considering those compounds, followed by purple highland barley, black highland barley and blue highland barley with high content of anthocyanin. The results of this study provide the key support for highland barley breeding, harvest, application and quality analysis.
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