QUALITY EVALUATION OF TIBETAN HIGHLAND BARLEY BY GREY RELATIONAL GRADE ANALYSIS

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.