The Difference Analysis of the Grain Flavonoid Components and Their Contents of 25 Local Barley Varieties

The results of comparative analysis of the flavonoid components and their contents of the mature grains of different barley varieties are useful for selection of the barley germplasm with high content of total flavonoid and flavonoid components. A methanol solution immersion extraction was employed to extracted flavonoids from mature grains of 25 local barley varieties with different colors, a high performance liquid chromatographic was used to detect the flavonoid components and their contents in the extracts. The result showed that 4 reported flavonoids, catechin, myricetin, kaempferol, quercetin, and 18 unknown components were detected in the flavonoids extracts from the different color mature grains of 25 local barley varieties. The mature grains of 25 local barley varieties all contain catechin and the flavonoids with retention time 4.65,5.48 and 6.17 min. The grains of Yiwuhongkesileng(ZJ259) contain 17 flavonoids, and has most flavonoid components among 25 barley varieties grains. The purple grains and purple black grains both contain 6 flavonoid components including catechin, myricetin and kaempferol, et al., and their common flavonoid components are more between them than that between other colored grains. Grain color can be used as auxiliary marker in selection of barley germplasm with different components and content of flavonoids. The total flavonoid contents of the mature grain of 25 local barley varieties range from 143.50 g/g to 952.74 g/g, and the total flavonoid content of Linhailiulengziluomang(ZJ119) grains reaches at the highest. Ten barley varieties including Linhailiulengziluomang(ZJ119), et al., with high content flavonoid components or total flavonoids in their grains, can be used in the flavonoids extraction, and can be also used as special parent in genetic improvement of barley grain flavonoid components and their contents.