Method for analyzing influence of altitude gradient on color highland barley quality

Abstract

The invention discloses a method for analyzing the influence on the quality of colored highland barley based on altitude gradient, relates to the technical field of agricultural product analysis, and provides a method for analyzing the influence on the quality of colored highland barley based on altitude gradient, which comprises the following steps: step 1, respectively planting 100 parts of colored highland barley in farmlands with different altitudes; step 2, harvesting the colored highland barley mature at different altitudes; 3, detecting nutritional ingredients contained in the colored highland barley at different altitudes to obtain nutritional ingredients of the colored highland barley; and 4, analyzing the influence of different altitudes on the nutrient content of the colored highland barley and the difference between the nutrient quality contents of the colored highland barley. Data support is provided for application of the colored highland barley in nutrition and health food processing, and a reference basis is provided for layout of highland barley production areas in different altitude areas and breeding of high-quality and high-yield colored highland barley.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product analysis, and in particular to an analysis method based on the influence of altitude gradient on the quality of colored highland barley. Background Art

[0002] Some studies have obtained agronomic trait image sets of multiple highland barley varieties at various growth stages, and input them into the trained image analysis model to obtain image analysis results of various agronomic trait data including plant height, spike length, total spikelets, number of spikelets, spikelet weight, number of effective spikelets per plant, and thousand-grain weight, and then obtained an agronomic evaluation data model; at the same time, the germplasm resources of various highland barley varieties were measured to obtain nutritional data including crude protein, starch, β-glucan, γ-aminobutyric acid, Ca, P, Fe, Zn and Se, and the nutritional data were analyzed using principal component analysis and cluster analysis to establish a quality evaluation model; finally, the varieties to be tested were comprehensively scored based on the agronomic evaluation data model and the quality evaluation model to achieve a comprehensive evaluation of them. For example, the research of Professor Feng Zongyun and others from Sichuan Agricultural University analyzed the relationship between the grain quality characteristics of 26 different varieties of highland barley and the fermentation and quality indicators of highland barley wine. The study measured multiple indicators such as highland barley bulk density, hardness, thousand-grain weight, color, mass fraction of straight-chain / branched starch, β-glucan, ash content, and mass fraction of flavonoids, and found that different varieties of highland barley had significant differences in these physical indicators and basic nutritional components. There were differences in the water content, acidity, mass fraction of reducing sugar, and mass fraction of starch in the fermented grains of different varieties of highland barley during fermentation. The yield and sensory scores after fermentation were also different, indicating that their adaptability to winemaking was different. The study also showed that a higher mass fraction of branched starch was conducive to the complete fermentation of highland barley wine and increased the yield, while bulk density, thousand-grain weight, and mass fraction of flavonoids were the main factors affecting the quality of winemaking.

[0003] However, the existing highland barley quality analysis technology may have the following shortcomings:

[0004] 1. Limitations of analytical indicators: Existing quality analysis technologies may focus on certain specific indicators, but fail to fully cover all important quality characteristics of highland barley. For example, they may pay more attention to conventional nutritional ingredients, physical properties, etc., while insufficient analysis of some functional ingredients or characteristics closely related to processing and edible quality.

[0005] 2. Lack of in-depth understanding of variety differences: Different highland barley varieties may have large differences in quality, but current technology may make it difficult to accurately distinguish and evaluate these differences, resulting in the inability to select the most suitable variety for a specific purpose.

[0006] 3. Consideration of the impact of environmental factors: The growing environment of highland barley has an important impact on its quality, but quality analysis technology may be difficult to fully reflect the subtle changes in environmental factors and their comprehensive impact on highland barley quality to a certain extent. Summary of the invention

[0007] In view of the above-mentioned problems, the present invention aims to provide an analysis method based on the influence of altitude gradient on the quality of colored highland barley, and to systematically study various nutritional quality indicators of colored highland barley at different altitudes, so as to provide a reference for the regional layout of highland barley production in different altitudes and the breeding of high-quality and high-yield colored highland barley.

[0008] The main idea of ​​the technical solution adopted in the present invention is as follows: This application detects the differences in basic nutritional quality content of 100 portions of highland barley of different colors at different altitudes, including nutritional quality indicators such as protein, starch, anthocyanin, dietary fiber, vitamin E, etc., and systematically analyzes the influence of different altitudes on the content of nutrients and the differences in the nutritional quality content of colored highland barley while fully considering the influence of ecological and climatic factors, so as to provide data support for the application of colored highland barley in the processing of nutrition and health food, and provide a reference basis for the layout of highland barley production areas at different altitudes and the breeding of high-quality and high-yield colored highland barley.

[0009] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0010] The analysis method based on the influence of altitude gradient on the quality of colored highland barley is characterized by comprising the following steps:

[0011] Step 1: Plant 100 portions of colored barley in farmlands at different altitudes;

[0012] Step 2: Harvest the mature colored barley at different altitudes;

[0013] Step 3: Detecting the nutritional components contained in the colored highland barley at different altitudes to obtain the nutritional components of the colored highland barley;

[0014] Step 4: Analyze the impact of different altitudes on the nutrient content of colored barley and the differences in its nutritional quality content.

[0015] Furthermore, the different altitudes in step 1 are 3600-3650 meters above sea level, 4450-4500 meters above sea level, and 2950-3000 meters above sea level.

[0016] Furthermore, the colored barley in step 1 includes purple barley, black barley, blue barley and white barley.

[0017] Furthermore, each color highland barley in step 1 is planted in 3 rows, with 50 grains in each row, a row length of 1 m, and a row spacing of 0.25 m.

[0018] Furthermore, the nutritional components contained in the colored highland barley detected in step 3 include starch, dietary fiber, protein, anthocyanin, and vitamin E.

[0019] The beneficial effects of the present invention are as follows: compared with the prior art, the present invention has the following improvements:

[0020] This application detects the differences in basic nutritional quality content of 100 different colors of highland barley at different altitudes, including nutritional quality indicators such as protein, starch, anthocyanin, dietary fiber, vitamin E, etc., and systematically analyzes the influence of different altitudes on the nutritional content and the difference between the nutritional quality content of colored highland barley while fully considering the influence of ecological climate factors. Cluster analysis of three regions is performed using the measured basic nutritional content of highland barley as an indicator. It is found that 80 highland barley varieties are divided into three categories in three regions: most highland barley varieties in Linzhi and Shigatse have high starch content, while most highland barley varieties in Lhasa have high anthocyanin content, indicating that the difference in the nutritional content of highland barley is affected by variety, color and altitude at the same time. It provides data support for the application of colored highland barley in the processing of nutrition and health food, and provides a reference for the layout of highland barley production areas at different altitudes and the breeding of high-quality and high-yield colored highland barley. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a technical flow chart of the present invention.

[0022] Figure 2 This is a diagram showing the effect of different altitudes on the protein content of highland barley (different lowercase letters indicate significant differences between groups at the 0.05 level, the same below).

[0023] Figure 3 This is a graph showing the effect of different altitudes on the starch content of highland barley.

[0024] Figure 4 This is a graph showing the effect of different altitudes on the vitamin E content in highland barley.

[0025] Figure 5 This is a graph showing the effect of different altitudes on the anthocyanin content in highland barley.

[0026] Figure 6 This is a graph showing the effect of different altitudes on the dietary fiber content of highland barley.

[0027] Figure 7 This is a cluster analysis of the basic nutritional qualities of highland barley with different grain colors in Lhasa.

[0028] Figure 8 This is a cluster analysis of the basic nutritional qualities of highland barley with different grain colors in Nyingchi.

[0029] Fig. 9This is a cluster analysis of the basic nutritional qualities of highland barley with different grain colors in Shigatse.

[0030] Fig.10 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0031] Fig.11 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0032] Fig.12 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0033] Fig.13 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0034] Fig.14 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0035] Fig.15 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0036] Fig.16 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0037] Fig.17 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0038] Fig.18 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0039] Fig.19 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0040] Fig. 20 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0041] Fig.21 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0042] Fig. 22 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0043] Fig.23 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0044] Fig.24The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0045] Fig.25 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0046] Fig.26 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0047] Fig. 27 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0048] Fig.28 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0049] Fig.29 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0050] Fig.30 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0051] Fig.31 The following are photos comparing the colors of highland barley grains of different varieties at different altitudes;

[0052] in, Figure 10-Figure 31 In the figure, from left to right, they correspond to the color change diagram of highland barley grains in Linzhi, Lhasa, and Shigatse; the numbers on the top of the figure represent the location number, and the Chinese numbers on the bottom represent the variety number. DETAILED DESCRIPTION

[0053] In order to enable those skilled in the art to better understand the technical solution of the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0054] Example

[0055] See also Figure 1-Figure 31 The present application discloses an analysis method based on the influence of altitude gradient on the quality of colored highland barley, comprising the following steps:

[0056] Step 1: Plant 100 pieces of colored barley at different altitudes (Lhasa, Shigatse, Nyingchi)

[0057] 100 highland barley germplasm resources with different grain colors were selected from the core highland barley germplasm resources, including 25 each of purple highland barley, black highland barley, blue highland barley and white highland barley. They were planted in three different altitude gradient areas: Lhasa (3630 meters at the experimental site of the Agricultural Institute), Shigatse (4460 meters in Suozuo Township, Nyalam County), and Nyingchi (2950 meters in Mirui Township, Bayi District). Each material was planted in 3 rows, 50 grains per row, 1m long, and 0.25m apart. The soil N, P, and K contents were measured before sowing to ensure that the soil in the participating test sites was at a medium fertility level.

[0058] Step 2: Detect the main nutritional components of colored highland barley at different altitudes (agronomic traits survey has been completed)

[0059] It should be noted that the agronomic trait survey needs to be conducted before testing, and its purpose is to understand the performance of its agronomic traits at different altitude gradients so as to conduct a joint analysis through agronomic traits and quality differences;

[0060] Among them, agronomic traits are completed in the test field before testing. Their purpose is to comprehensively evaluate quality differences and explain analysis methods. They are a series of parameters used to describe the growth, development and yield characteristics of crops. These traits include but are not limited to plant height, leaf size, fruit quantity and quality, etc. Through the study of these traits, we can better understand the growth and development laws of crops and the yield formation mechanism.

[0061] By studying different agronomic traits, we can screen out excellent varieties, thereby improving the stress resistance and yield of crops. In addition, it can also provide a theoretical basis for genetic breeding and cultivate new crop varieties through hybrid breeding and other methods.

[0062] There are many methods to study agronomic traits, including field observation, laboratory analysis, etc. This application directly obtains the growth and development of crops through field observation, and conducts field observations on colored barley at different altitudes, and statistically analyzes the data obtained from the observations.

[0063] Agronomic traits are the basis of agricultural production. Through the study of agronomic traits, we can understand the growth and development laws of crops and the mechanism of yield formation, thus providing a scientific basis for agricultural production. For example, through the study of wheat plant height, it was found that appropriately reducing plant height can increase the number of effective tillers and grains per ear of wheat, thereby increasing yield. In addition, the study of agronomic traits can also provide a reference for the prevention and control of crop diseases and pests.

[0064] In step 2, the number of samples of colored highland barley at different altitudes is 80, and the sample list is shown in Table 1 below; the nutritional quality (starch, dietary fiber, protein) and the content of antioxidant active substances (anthocyanins, vitamin E) of colored highland barley are mainly detected. The nutritional quality test results of highland barley in Linzhi, Lhasa and Shigatse are shown in Tables 2-4 below, respectively.

[0065] Table 180 List of Highland Barley Samples

[0066]

[0067]

[0068]

[0069]

[0070]

[0071] Table 2 Results of nutritional test of Nyingchi highland barley

[0072]

[0073]

[0074]

[0075] Table 3 Nutritional test results of Lhasa highland barley

[0076]

[0077]

[0078]

[0079]

[0080] Table 4 Nutritional test results of Shigatse highland barley

[0081]

[0082]

[0083]

[0084]

[0085] Correlation analysis of nutritional quality indicators of different highland barley varieties

[0086] The purpose of correlation analysis of the main nutritional quality indicators of highland barley varieties is to reveal the degree of correlation between the various quality indicators, so as to provide a certain basis for the reasonable selection of highland barley nutritional quality indicators. Correlation analysis means that by measuring some indicators, the increase or decrease trend of related indicators can be predicted. The stronger the correlation, the more obvious the trend.

[0087] Table 5 Correlation analysis of nutritional quality characteristic indicators of 80 highland barley varieties in Linzhi

[0088] Index Protein Starch Vitamin E Anthocyanin Dietary Fiber Protein 1 <![CDATA[Starch - 0.530 ** 1]]> Vitamin E - 0.026-0.221 <![CDATA[Anthocyanin 0.424 ** -0.345 ** 0.0511]]> <![CDATA[Dietary fiber 0.451 ** -0.355 ** 0.139 0.423 ** 1]]>

[0089] * indicates significant correlation (p < 0.05), ** indicates extremely significant correlation (p < 0.01)

[0090] From the results of Table 5 and Table 2, it can be seen that the five nutritional quality indicators of 80 highland barley varieties in Linzhi all show different correlations. Protein is positively correlated with anthocyanins and dietary fiber and there are extremely significant differences. Protein is negatively correlated with starch and vitamin E, and the negative correlation with starch reaches an extremely significant level, indicating that changes in anthocyanins, dietary fiber, and starch affect the content of highland barley protein. Starch is negatively correlated with vitamin E, anthocyanins, and dietary fiber, among which the correlation between anthocyanins and dietary fiber and starch reaches an extremely significant level, indicating that changes in anthocyanins and dietary fiber affect the content of highland barley starch. Vitamin E is positively correlated with anthocyanins and dietary fiber without significant differences. Anthocyanins are positively correlated with dietary fiber and there is no significant difference.

[0091] Table 6 Correlation analysis of nutritional quality characteristic indicators of 80 highland barley varieties in Lhasa

[0092] Index Protein Starch Vitamin E Anthocyanin Dietary Fiber Protein 1 <![CDATA[Starch - 0.286 * 1]]> Vitamin E 0.0170.1171 <![CDATA[Anthocyanin - 0.196 0.257 * 0.370 ** 1]]> Dietary fiber - 0.188-0.029-0.112-0.0671

[0093] * indicates significant correlation (p < 0.05), ** indicates extremely significant correlation (p < 0.01)

[0094] From the results in Table 6 and Table 3, it can be seen that the five nutritional quality indicators of 80 highland barley varieties in Lhasa all show different correlations. Protein is positively correlated with vitamin E, and negatively correlated with starch, anthocyanins, and dietary fiber. The negative correlation with starch is significant. Starch is positively correlated with vitamin E and anthocyanins, and the correlation with starch is significant. Starch is negatively correlated with dietary fiber. Vitamin E is positively correlated with anthocyanins and reaches an extremely significant difference level. Vitamin E is negatively correlated with dietary fiber, indicating that changes in anthocyanins affect the content of vitamin E in highland barley. Anthocyanins are negatively correlated with dietary fiber without significant differences.

[0095] Table 7 Correlation analysis of nutritional quality characteristic indicators of 80 highland barley varieties in Shigatse

[0096] Index Protein Starch Vitamin E Anthocyanin Dietary Fiber Protein 1 Starch - 0.2091 Vitamin E 0.086-0.0631 <![CDATA[Anthocyanin - 0.226 * 0.283 * -0.0151]]> Dietary fiber - 0.1010.159-0.1440.1081

[0097] * indicates significant correlation (p < 0.05), ** indicates extremely significant correlation (p < 0.01)

[0098] From the results of Table 7 and Table 4, it can be seen that the five nutritional quality indicators of 80 highland barley varieties in Shigatse all show different correlations. Protein is negatively correlated with starch, anthocyanins, and dietary fiber, and the negative correlation with anthocyanins is significant. Protein is positively correlated with vitamin E. Starch is negatively correlated with vitamin E, and starch is positively correlated with anthocyanins and dietary fiber, among which the correlation between anthocyanins and starch is significant. Vitamin E is negatively correlated with anthocyanins and dietary fiber, and there is no significant difference. Anthocyanins are positively correlated with dietary fiber, and there is no significant difference.

[0099] The test items and their basis are:

[0100] Protein: National Food Safety Standard Determination of Protein in Food GB 5009.5-2016;

[0101] Starch: National Food Safety Standard Determination of Starch in Food GB 5009.9-2016;

[0102] Anthocyanin: DB22 / T 2529-2016 Spectrophotometric method for determination of anthocyanin in purple corn;

[0103] Vitamin E: GB 5009.82-2016 National Food Safety Standard Determination of Vitamin A, D and E in Food;

[0104] Dietary fiber: National food safety standard Determination of dietary fiber in food GB 5009.88-2014;

[0105] The main instruments used for the test are: fully automatic Kjeldahl nitrogen analyzer (JC-17007), UV-visible spectrophotometer (JC-20005), constant temperature forced air drying oven (JC-17018), muffle furnace (JC-18003), and liquid chromatograph (JC-20006).

[0106] Step 3: Analyze the effects of different altitudes on the nutritional content of colored highland barley and the differences in nutritional quality content

[0107] Analyze the effects of different altitudes on the nutritional quality (starch, dietary fiber, protein) and the content of antioxidant active substances (anthocyanins, vitamin E) of colored barley, as well as the differences in the nutritional quality content of colored barley under the same altitude conditions.

[0108] 1. The following is an evaluation of the nutritional quality of highland barley of different grain colors in different regions.

[0109] like Figure 2 As the altitude increases, the average protein content of different highland barley varieties decreases. The brown highland barley has the highest average protein content in Linzhi and Lhasa, and the variety with the highest protein content in Shigatse becomes white highland barley. Figure 3The average starch content of different highland barley varieties increased first and then decreased. The average starch content of purple highland barley was the highest in Shigatse and Lhasa, and the variety with the highest starch content in Linzhi was white highland barley. Figure 4 , the average content of vitamin E in different highland barley varieties decreased. The average content of vitamin E in blue highland barley was the highest in Shigatse and Nyingchi, and the variety with the highest content of vitamin E in Lhasa became purple highland barley; Figure 5 The average anthocyanin content of different highland barley varieties decreased first and then increased, and the average anthocyanin content of purple highland barley was the highest in all three regions; Figure 6 The average dietary fiber content of different highland barley varieties first decreased and then increased. The brown highland barley had the highest average dietary fiber content in Lhasa and Shigatse, and the variety with the highest dietary fiber content in Nyingchi became purple highland barley.

[0110] 2. Cluster analysis of basic nutritional quality of highland barley with different grain colors

[0111] like Figure 7-9 , cluster analysis was carried out in three regions based on the measured basic nutritional content of highland barley. It was found that 80 highland barley varieties were divided into three categories in the three regions: most highland barley varieties in Linzhi and Shigatse had high starch content, while most highland barley varieties in Lhasa had high anthocyanin content, indicating that the difference in the nutritional content of highland barley was affected by variety, color and altitude at the same time.

[0112] 3. Correlation analysis of nutritional quality indicators of different highland barley varieties

[0113] like Figure 10-12 , the correlation analysis of the main nutritional quality indicators of highland barley varieties was conducted, and the correlation between the quality indicators in the three regions changed. In Linzhi, protein was positively correlated with anthocyanins and dietary fiber, and there were extremely significant differences. Protein was negatively correlated with starch and vitamin E, and the negative correlation with starch reached an extremely significant level. Compared with Linzhi, in Lhasa, protein and vitamin E changed from negative correlation to positive correlation, and the correlation between protein and starch did not change. Protein and anthocyanins and dietary fiber changed from positive correlation to negative correlation, and the negative correlation with starch reached a significant level. In Shigatse, protein was negatively correlated with starch, anthocyanins, and dietary fiber, and the negative correlation with anthocyanins reached a significant level. Protein was positively correlated with vitamin E, and the correlation did not change compared with Lhasa.

[0114] In Linzhi, starch was negatively correlated with vitamin E, anthocyanins, and dietary fiber, among which the correlation between anthocyanins and dietary fiber and starch reached an extremely significant level. Compared with Linzhi, starch and vitamin E and anthocyanins in Lhasa changed from negative correlation to positive correlation, and the correlation with starch reached a significant level. Starch and dietary fiber remained negatively correlated. Compared with Linzhi, starch and vitamin E remained negatively correlated in Shigatse, and starch and anthocyanins and dietary fiber changed from negative correlation to positive correlation, among which the correlation between anthocyanins and starch reached a significant level.

[0115] In Linzhi, vitamin E, anthocyanins and dietary fiber were positively correlated with each other without significant difference. Compared with Linzhi, vitamin E and anthocyanins in Lhasa maintained a positive correlation and reached a very significant difference level. Vitamin E and dietary fiber changed from a positive correlation to a negative correlation. Compared with Linzhi, vitamin E and anthocyanins and dietary fiber in Shigatse changed from a positive correlation to a negative correlation without significant difference.

[0116] In Linzhi, there was a positive correlation between anthocyanins and dietary fiber, and there was no significant difference. Compared with Linzhi, in Lhasa, the positive correlation between anthocyanins and dietary fiber changed to a negative correlation, and there was no significant difference. Compared with Linzhi, in Shigatse, anthocyanins and dietary fiber maintained a positive correlation, and there was no significant difference.

[0117] 4. Effects of different altitudes on highland barley quality

[0118] Variance analysis was performed on 80 highland barley samples from different altitudes. The data obtained from the three regions could be divided into 6 categories according to the difference between the two altitudes. 73.75% of the highland barley protein content decreased with increasing altitude and there was a significant difference. 45% of the highland barley starch content first increased and then decreased with increasing altitude and there was a significant difference. 46.25% of the highland barley vitamin E content decreased with increasing altitude and there was a significant difference. 81.25% of the highland barley anthocyanin content first increased and then decreased with increasing altitude and there was a significant difference. 40% of the highland barley dietary fiber content increased with increasing altitude and there was a significant difference.

[0119] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, and the above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An analysis method based on the influence of altitude gradient on the quality of colored highland barley, characterized in that: The following steps are involved: Step 1: Plant 100 portions of colored barley in farmlands at different altitudes; Step 2: Harvest the mature colored barley at different altitudes; Step 3: Detecting the nutritional components contained in the colored highland barley at different altitudes to obtain the nutritional components of the colored highland barley; Step 4: Analyze the impact of different altitudes on the nutrient content of colored barley and the differences in its nutritional quality content.

2. The analysis method based on the influence of altitude gradient on the quality of colored highland barley according to claim 1, characterized in that: The different altitudes in step 1 are 3600-3650 meters above sea level, 4450-4500 meters above sea level, and 2950-3000 meters above sea level.

3. The analysis method based on the influence of altitude gradient on the quality of colored highland barley according to claim 1, characterized in that: The colored highland barley in step 1 includes purple highland barley, black highland barley, blue highland barley and white highland barley.

4. The analysis method based on the influence of altitude gradient on the quality of colored highland barley according to claim 1, characterized in that: Each color highland barley in the step 1 is planted in 3 rows, with 50 grains in each row, a row length of 1 m, and a row spacing of 0.25 m.

5. The analysis method based on the influence of altitude gradient on the quality of colored highland barley according to claim 1, characterized in that: The nutritional components contained in the colored highland barley detected in step 3 include starch, dietary fiber, protein, anthocyanin, and vitamin E.

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