Effect of processing of grading shelling on quality and antioxidation of barley

Taking Guizzhou Xingren barley as raw material, the effects of processing methods on the basic nutrients and antioxidant activities of the classified grading system were studied.Compared with the shelled barley, basic nutrient contents in other grades of shelling was significantly lower in barley products ( p < 0.05) .Among them, crude fat, protein, reducing sugar, crude fiber content, in the seed shell, was 8.95%, 20.21%, 91.33% and 0.22%, respectively and the data of polished rice was8.04%, 20.17%, 86.52%, 0.12%.Experiments of DPPH, ABTS and FRAP showed that, antioxidation of shelled barley was significantly higher ( p < 0.05) . DPPH, ABTS radical scavenging rate and ferric ion force were up to 94.85%, 98.06%, 1.67 mmol/g. And the data of polished rice was 93.78%, 97.44%, 1.14 mmol/g.Thus available, classification of shelling method can make the loss of nutrients and antioxidant activity of barley decreased, but the nutritional value of processed barley has high.