Analysis of nutrition compositions and volatile compounds of two cereals from Tibet

The major nutritional components,the aggregation state of water molecules and composition of volatile compounds were systematically analyzed in two cereals from Tibet by LF- NMR and HS- SPME- GC / MS. The results showed that the protein( 24.2%),dietary fiber( 15.20%),and β- glucan( 7.61%) contents of Tibet highland barley were significantly higher than that of Tibet jizhuagu,although the fat content( 1.01%) of the former was lower than that of the latter.The contents of combined water distribution were 88.4% and 87.7% in Tibet highland barley and jizhuagu,respectively. 72 volatile compounds were identified mainly in barley including hydrocarbons( 44.37%),alcohols( 18.06%) and aldehydes( 14.03%).70 volatile compounds were identified mainly in jizhuagu including alcohols( 34.81%),hydrocarbon( 34.65%) and ketones( 9.78%). In short,the barley from Tibet had a higher nutritional quality,a higher percentage of combined water and better flavor quality than jizhuagu.This study provided a useful basis for further development and reasonable diet of barley and jizhuagu from Tibet.