麦类作物学报

从营养到防御：青稞氨基酸代谢重塑与高原环境适应

PDF下载

费闹雪 ¹ , 曾兴权 ² , 许从萍 ¹ , 巴桑玉珍 ²

麦类作物学报 | 遗传育种 2026,46(10): 1346-1355

收起

麦类作物学报 |遗传育种 2026 , 46 (10) : 1346 -1355

从营养到防御：青稞氨基酸代谢重塑与高原环境适应

全屏

费闹雪¹, 曾兴权², 许从萍¹, 巴桑玉珍²

作者信息

^1.武汉轻工大学生命科学与技术学院，湖北武汉　430023

^2.西藏自治区农牧科学院农业研究所，西藏拉萨　850032

通讯作者:

E-mail：alipulan@126.com（巴桑玉珍）

作者简介:

E-mail：ff18037615357@126.com（费闹雪）

From Nutrition to Defense: Amino Acid Metabolism Rewiring and Plateau Adaptation of Highland Barley

Naoxue Fei¹, Xingquan Zeng², Congping Xu¹, Yuzhen Basang²

Affiliations

^1.College of Life Science and Technology, Wuhan Polytechnic University, Wuhan, Hubei 430023, China

^2.Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet 850032, China

出版时间: 2026-10-15 doi: 10.7606/j.issn.1009-1041.2026.10.09

文章导航

摘要

收起

青稞是青藏高原地区重要的特色谷类作物，富含蛋白质与多种氨基酸，是重要的功能性食品原料。蛋白质的营养价值高度依赖于氨基酸组成。本文总结了近年来青稞氨基酸的研究进展：（1）在组成与含量方面，青稞含有18种氨基酸，包括8种必需氨基酸，总体呈现总量丰富、比例均衡的特点，赖氨酸为第一限制性氨基酸，不同品种、粒色间氨基酸含量差异显著；（2）在合成与调控方面，概述了主要氨基酸的生物合成途径及分子调控基础；（3）在营养健康功效方面，重点阐述了赖氨酸以及γ-氨基丁酸（GABA）等功能性成分，在支持高原居民适应高代谢、低氧环境方面的潜在作用，包括提供优质蛋白、调节血糖与缓解压力等；（4）在抗逆生理方面，总结了氨基酸代谢，特别是芳香族氨基酸通路，在青稞应对紫外辐射、低温及干旱等高原核心环境胁迫中的关键调控角色；（5）总结了不同加工方式对氨基酸含量、组成及营养效价的影响。

关键词

青稞 / 氨基酸 / 营养健康 / 胁迫响应 / 加工工艺

Abstract

收起

Highland barley, a characteristic cereal crop widely cultivated on the Qinghai-Tibet Plateau, riched in protein and various amino acids is an important functional food ingredient. The nutritional value of protein highly dependent on its amino acid composition. This paper systematically reviews the research progress on amino acids in highland barley:(1) Regarding composition and content, highland barley contains 18 amino acids, including 8 essential amino acids, generally exhibiting the characteristics of rich total amount and balanced proportions, with lysine being the first limiting amino acid. Significant differences in amino acid content are observed among different varieties and grain colors. (2) Regarding synthesis and regulation, the biosynthetic pathways of major amino acids and their molecular regulatory basis are outlined. (3) Regarding nutritional and health benefits, it focuses on elucidating the potential roles of functional components such as lysine and γ-aminobutyric acid (GABA) in supporting plateau residents' adaptation to high-metabolic and hypoxic environments, including providing high-quality protein, regulating blood glucose, and alleviating stress. (4) Regarding stress physiology, it reveals the key regulatory roles of amino acid metabolism, particularly the aromatic amino acid pathway, in highland barley's response to core plateau environmental stresses such as UV radiation, low temperature, and drought. (5) It summarizes the effects of different processing methods on the content, composition, and nutritional value of amino acids.

Key words

Highland barley / Amino acids / Nutritional health / Stress response / Processing techniques

引用本文

费闹雪, 曾兴权, 许从萍, 巴桑玉珍. 从营养到防御：青稞氨基酸代谢重塑与高原环境适应. 麦类作物学报, 2026 , 46 (10) : 1346 -1355 . DOI: 10.7606/j.issn.1009-1041.2026.10.09

Naoxue Fei, Xingquan Zeng, Congping Xu, Yuzhen Basang. From Nutrition to Defense: Amino Acid Metabolism Rewiring and Plateau Adaptation of Highland Barley[J]. Journal of Triticeae Crops, 2026 , 46 (10) : 1346 -1355 . DOI: 10.7606/j.issn.1009-1041.2026.10.09

基金

收起

西藏自治区科学技术厅基地与人才计划项目(XZ202401JD0027)

参考文献

收起

文献

收起

参考文献引证文献

排序方式：

[1]

Guo T L, Horvath C, Chen L, et al. Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review[J]. Trends in Food Science & Technology, 2020, 103: 109.

[2]

Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, healtheffects, and applications[J]. Food Research International, 2021, 140: 110065.

[3]

苟国源, 贾琅, 李苓蕾, 等. 不同品种青稞的品质特性及其对血糖生成指数的影响[J]. 食品工业科技, 2025, 46(23): 310. Gou G Y, Jia L, Li L L, et al. Quality characteristics of different varieties of highland barley and their impact on glycemic index[J]. Science and Technology of Food Industry, 2025, 46(23): 310.

[4]

杨应亮, 杨希娟. 碾减率对青稞米营养品质的影响[J]. 青海农林科技, 2024(2): 68. Yang Y L, Yang X J. Effect of degree of milling on the nutritional quality of highland barley rice[J]. Science and Technology of Qinghai Agriculture and Forestry, 2024(2): 68.

[5]

Liu H C, Chen T, Xie X Q, et al. Hepatic lipidomics analysis reveals the ameliorative effects of highland barley β-glucan on western diet-induced nonalcoholic fatty liver disease mice[J]. Journal of Agricultural and Food Chemistry, 2021, 69(32): 9287.

[6]

Yu Y K, Zhang K, Zhang D D, et al. Highland barley β-glucan relieves symptoms of colitis via PPARα-mediated intestinal stem cell proliferation[J]. Journal of Agricultural and Food Chemistry, 2024, 72(44): 24359.

[7]

Nie C, Wang B, Fan M C, et al. Highland barley tea polyphenols extract alleviates skeletal muscle fibrosis in mice by reducing oxidative stress, inflammation, and cell senescence[J]. Journal of Agricultural and Food Chemistry, 2023, 71(1): 739.

[8]

刘新红. 青稞品质特性评价及加工适宜性研究[D]. 西宁: 青海大学, 2014: 1. Liu X H. Study on quality evaluation and processing suitability of hulless barley[D]. Xining: Qinghai University, 2014: 1.

[9]

翟会生, 李俏, 张玉红, 等. 72份青稞氨基酸组成与营养价值评价[J]. 植物遗传资源学报, 2021, 22(1): 121. Zhai H S, Li Q, Zhang Y H, et al. Evaluation of the amino acids composition and nutrition value of 72 hulless barley[J]. Journal of Plant Genetic Resources, 2021, 22(1): 121.

[10]

侯殿志, 沈群. 我国29种青稞的营养及功能组分分析[J]. 中国食品学报, 2020, 20(2): 289. Hou D Z, Shen Q. Analysis of nutrition and functional components of 29 kinds of highland barley in China[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(2): 289.

[11]

靳玉龙. 西藏不同品种青稞的氨基酸组成及营养价值评价[J]. 粮食与油脂, 2023, 36(12): 125. Jiny L. Amino acid composition and nutritional value evaluation of different varieties of highland barley in Tibet[J]. Cereals & Oils, 2023, 36(12): 125.

[12]

徐禄尧, 李君, 党斌. 青海不同产地青稞氨基酸组成及营养价值评价[J]. 青海农林科技, 2025(2): 1. Xu L Y, Li J, Dang B. Amino acid composition and nutritional value evaluation of highland barley from different habitats[J]. Science and Technology of Qinghai Agriculture and Forestry, 2025(2): 1.

[13]

梁寒峭, 李金霞, 陈建国, 等. 黑青稞营养成分的检测与分析[J]. 食品与发酵工业, 2016, 42(1): 180. Liang H Q, Li J X, Chen J G, et al. Determination and analysis of nutrient ingredients of black hulless barley[J]. Food and Fermentation Industries, 2016, 42(1): 180.

[14]

杨希娟. 不同粒色青稞营养品质评价[J]. 青海农林科技, 2023(4): 58. Yang X J. Evaluation of nutritional quality of highland barley with different grain colors[J]. Science and Technology of Qinghai Agriculture and Forestry, 2023(4): 58.

[15]

方嘉琪, 赵妍, 周青平, 等. 低氮胁迫下作物谷氨酰胺合成酶—谷氨酸合成酶循环的研究进展[J]. 草业科学, 2025, 42(4): 1036. Fang J Q, Zhao Y, Zhou Q P, et al. Research progress on crop GS-GOGAT cycle under low nitrogen stress[J]. Pratacultural Science, 2025, 42(4): 1036.

[16]

Liu X J, Hu B, Chu C C. Nitrogen assimilation in plants: Current status and future prospects[J]. Journal of Genetics and Genomics, 2022, 49(5): 394.

[17]

Mellis A T, Misko A L, Arjune S, et al. The role of glutamate oxaloacetate transaminases in sulfite biosynthesis and H₂S metabolism[J]. Redox Biology, 2021, 38: 101800.

[18]

Chen X, Long H, Gao P, et al. Transcriptome assembly and analysis of Tibetan hulless barley (Hordeum vulgare L. var. nudum) developing grains, with emphasis on quality properties[J]. PLoS One, 2014, 9(5): e98144.

[19]

陈丽娟, 闫春梅. 甘肃大麦地方品种蛋白质赖氨酸淀粉含量分析[J]. 甘肃农业科技, 1999, 30(12): 15. Chen L J, Yan C M. Analysis of lysine starch content in protein, a local barley variety in Gansu Province[J]. Gansu Agricultural Science and Technology, 1999, 30(12): 15.

[20]

何玉婷, 扎西群措, 何俊洁, 等. 西藏地区30份青稞籽粒营养品质分析和综合评价[J]. 西藏农业科技, 2022, 44(2): 8. He Y T, Zha X, He J J, et al. Nutritional quality analysis and comprehensive evaluation of 30 highland barley grains in Tibet[J]. Tibet Journal of Agricultural Sciences, 2022, 44(2): 8.

[21]

丁双鲲, 杜恺, 袁增慧, 等. 赖氨酸对青稞面包品质及风味特征的影响[J]. 食品与发酵工业, 2023, 49(7): 256. Ding S K, Du K, Yuan Z H, et al. Effects of lysine on quality and flavor characteristics of highland barley bread[J]. Food and Fermentation Industries, 2023, 49(7): 256.

[22]

冯西博, 王建林, 钟志明, 等. 青藏高原青稞赖氨酸含量空间分布及其与环境因子的关系[J]. 核农学报, 2017, 31(7): 1388. Feng X B, Wang J L, Zhong Z M, et al. Spatial distribution of lysine content in highland barley and its relationship with environmental factors in Qinghai-Tibet Plateau[J]. Journal of Nuclear Agricultural Sciences, 2017, 31(7): 1388.

[23]

Galili G. Regulation oflysine and threonine synthesis[J]. The Plant Cell, 1995, 7(7): 899.

[24]

杨建昌, 李超卿, 江贻. 稻米氨基酸含量和组分及其调控[J]. 作物学报, 2022, 48(5): 1037. Yang J C, Li C Q, Jiang Y. Contents and compositions of amino acids in rice grains and their regulation: A review[J]. Acta Agronomica Sinica, 2022, 48(5): 1037.

[25]

乔枫, 张丽, 耿贵工, 等. CoCl₂胁迫下青稞苯丙氨酸解氨酶基因的克隆与表达分析[J]. 中国农业大学学报, 2021, 26(3): 18. Qiao F, Zhang L, Geng G G, et al. Cloning and expression of phenylalanine ammonialyase gene of Hordeum vulgare var nudum under CoCl₂ stress[J]. Journal of China Agricultural University, 2021, 26(3): 18.

[26]

Zeng X Q, Yuan H J, Dong X K, et al. Genome-wide dissection of co-selected UV-B responsive pathways in the UV-B adaptation of Qingke[J]. Molecular Plant, 2020, 13(1): 112.

[27]

Xu C P, Gui Z H, Huang Y X, et al. Integrated transcriptomics and metabolomics analyses provide insights into Qingke in response to cold stress[J]. Journal of Agricultural and Food Chemistry, 2023, 71(47): 18345.

[28]

乔枫, 贺杰, 耿贵工, 等. 铯胁迫下青稞幼苗生理指标和苯丙氨酸解氨酶基因表达的变化[J]. 分子植物育种, 2020, 18(24): 8255. Qiao F, He J, Geng G G, et al. Changes of physiological indexes and phenylalanine ammonia lyase gene expression in hullessbarley seedlings under cesium stress[J]. Molecular Plant Breeding, 2020, 18(24): 8255.

[29]

Xu C P, Zhan C S, Huang S S, et al. Resistance to powdery mildew in Qingke involves the accumulation of aromatic phenolamides through jasmonate-mediated activation of defense-related genes[J]. Frontiers in Plant Science, 2022, 13: 900345.

[30]

Xu C P, Abbas H M K, Zhan C S, et al. Integrative metabolomic and transcriptomic analyses reveal the mechanisms of Tibetan hulless barley grain coloration[J]. Frontiers in Plant Science, 2022, 13: 1038625.

[31]

刘美池, 邓歆, 刘新春, 等. 青稞种质资源籽粒赖氨酸含量的评价[J]. 大麦与谷类科学, 2023, 40(5): 8. Liu M C, Deng X, Liu X C, et al. Evaluation of Lysine Content in grains of highland barley germplasm resources[J]. Barley and Cereal Sciences, 2023, 40(5): 8.

[32]

刘婷婷, 邢青斌, 程家丽, 等. 青稞中氨基酸含量的测定分析及评价[J]. 卫生研究, 2019, 48(2): 284. Liu T T, Xing Q B, Cheng J L, et al. Determination of amino acids in Hulless barley[J]. Journal of Hygiene Research, 2019, 48(2): 284.

[33]

田颖, 时明慧. 赖氨酸生理功能的研究进展[J]. 美食研究, 2014, 31(3): 60. Tian Y, Shi M H. The research progress of the physiologic functions of lysine[J]. Journal of Researches on Dietetic Science and Culture, 2014, 31(3): 60.

[34]

Longo N, Frigeni M, Pasquali M. Carnitine transport and fatty acid oxidation[J]. Biochimica et Biophysica Acta (BBA) -Molecular Cell Research, 2016, 1863(10): 2422.

[35]

Civitelli R, Villareal D T, Agnusdei D, et al. Dietary L-lysine and calcium metabolism in humans[J]. Nutrition, 1992, 8(6): 400.

[36]

Li P, Yin Y L, Li D F, et al. Amino acids and immune function[J]. British Journal of Nutrition, 2007, 98(2): 237.

[37]

Daniela J, Aikaterini M, Miro S, et al. Subchronic treatment with amino acid mixture of L-lysine and L-arginine modifies neuroendocrine activation during psychosocial stress in subjects with high trait anxiety[J]. Nutritional Neuroscience, 2005, 8(3): 155.

[38]

Zhao L X, Sang L M, Liu Y, et al. Effects of dietary highland barley at different inclusion levels on normobaric hypoxia tolerance, oxidative stress, energy metabolism, and gut microbiota in mice[J]. Nutrients, 2026, 18(4): 659.

[39]

Wang Y H, Xiong F, Nong S H, et al. Effects of nitric oxide on the GABA, polyamines, and proline in tea (Camellia sinensis) roots under cold stress[J]. Scientific Reports, 2020, 10: 12240.

[40]

Yuan H N, Wang H B, Fidan O, et al. Identification of new glutamate decarboxylases from Streptomyces for efficient production of γ-aminobutyric acid in engineered Escherichia coli[J]. Journal of Biological Engineering, 2019, 13(1): 24.

[41]

曹斌, 潘志芬, 尼玛扎西, 等. 青藏高原和国外裸大麦γ-氨基丁酸的含量与分布[J]. 麦类作物学报, 2010, 30(3): 555. Cao B, Pan Z F, Ni M Z X, et al. Distribution of γ-aminobutytric acid in the grains of naked barley collected from Qinghai-Tibet Plateau and abroad[J]. Journal of Triticeae Crops, 2010, 30(3): 555.

[42]

张伊迪. 青稞发芽过程中营养成分含量变化的研究[D]. 上海: 上海交通大学, 2016. Zhang Y D. Exploration of content change of several nutritional ingredients in germination process of highland barley[D]. Shanghai: Shanghai Jiao Tong University, 2016.

[43]

李婷玉, 杜艳, 陈正行, 等. 胁迫萌发对青稞籽粒中β-葡聚糖和γ-氨基丁酸含量的影响[J]. 中国粮油学报, 2021, 36(6): 30. Li T Y, Du Y, Chen Z H, et al. Effects of highland barley seed germination under stress on contents of β-glucan and γ-aminobutyric acid[J]. Journal of the Chinese Cereals and Oils Association, 2021, 36(6): 30.

[44]

Al-Ansi W, Ali Mahdi A, Ali Al-Maqtari Q, et al. The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties[J]. LWT, 2020, 130: 109698.

[45]

路静, 白术群, 郑学玲, 等. 低温胁迫萌芽对青稞γ-氨基丁酸合成的调控作用研究[J]. 食品研究与开发, 2024, 45(11): 72. Lu J, Bai S Q, Zheng X L, et al. Regulation of γ-aminobutyric acid synthesis in highland barley by low-temperature stress germination[J]. Food Research and Development, 2024, 45(11): 72.

[46]

李铁梅, 王彦香, 简文秀, 等. 青稞的生物活性成分及其对代谢健康的作用[J]. 食品与营养科学, 2024, 13(4): 398. Li T M, Wang Y X, Jian W X, et al. Bioactive compounds of highland barley and their effects on metabolic health[J]. Hans Journal of Food and Nutrition Science, 2024, 13(4): 398.

[47]

吴雨晴, 张佳琪, 范蓓, 等. 加工对青稞营养成分及生物活性影响的研究进展[J]. 食品工业科技, 2024, 45(5): 8. Wu Y Q, Zhang J Q, Fan B, et al. Research progress on the effects of processing on nutrients and biological activity of highland barley[J]. Science and Technology of Food Industry, 2024, 45(5): 8.

[48]

Lim D Y, Suh J, Yoo H J, et al. Influence of gamma-aminobutyric acid on the changes of blood pressure in rats[J]. The Korean Journal of Internal Medicine, 1990, 5(1): 23.

[49]

杜艳, 梁锋, 李婷玉, 等. 发芽青稞的营养品质及降血压效果[J]. 食品与生物技术学报, 2023, 42(7): 44. Du Y, Liang F, Li T Y, et al. Nutritional quality and antihypertensive effect of sprouted highland barley[J]. Journal of Food Science and Biotechnology, 2023, 42(7): 44.

[50]

孙康娜, 丁红艳, 李岩, 等. 黑青稞γ-氨基丁酸提取工艺优化及体外降血糖活性[J]. 食品研究与开发, 2024, 45(4): 127. Sun K N, Ding H Y, Li Y, et al. Extraction process optimization of γ-aminobutyric acid in black highland barley and its hypoglycemic activity in vitro[J]. Food Research and Development, 2024, 45(4): 127.

[51]

Liu Y J, Zhang E M, Pan T, et al. Anthropogenic adaptation measures expand suitable area for highland barley in Tibetan Plateau[J]. Science Bulletin, 2025, 70(9): 1504.

[52]

Xu C P, Wei L L, Huang S S, et al. Drought resistance in Qingke involves a reprogramming of the phenylpropanoid pathway and UDP-glucosyltransferase regulation of abiotic stress tolerance targeting flavonoid biosynthesis[J]. Journal of Agricultural and Food Chemistry, 2021, 69(13): 3992.

[53]

Wang Y L, Zeng X Q, Xu Q J, et al. Metabolite profiling in two contrasting Tibetan hulless barley cultivars revealed the core salt-responsive metabolome and key salt-tolerance biomarkers[J]. AoB Plants, 2019, 11(2): plz021.

[54]

Xue Z L, Wang B S, Qu C Y, et al. Response of salt stress resistance in highland barley (Hordeum vulgare L. var. nudum) through phenylpropane metabolic pathway[J]. PLoS One, 2023, 18(10): e0286957.

[55]

魏玲玲, 旺姆, 曾兴权. 西藏青稞抗白粉病的广泛靶向代谢组研究[J]. 高原农业, 2020, 4(3): 239. Wei L L, Wangmu, Zeng X Q. A wide range of targeted metabolome studies on resistance to powdery mildew in Qingke barley[J]. Journal of Plateau Agriculture, 2020, 4(3): 239.

[56]

黄昱箫, 黄思曙, 占传松, 等. 代谢组分析青稞芳香族酚胺响应白粉病胁迫[J]. 麦类作物学报, 2024, 44(8): 1019. Huang Y X, Huang S S, Zhan C S, et al. Metabolome analysis of the response of barley aromatic phenolamides to powdery mildew stress[J]. Journal of Triticeae Crops, 2024, 44(8): 1019.

[57]

薛婉玉, 付璐璐, 李博. 蒸煮和碾磨对青稞全谷物食品中蛋白质营养的影响及机制[J]. 食品工业科技, 2026, 47(1): 139. Xue W Y, Fu Ll, Li B. Effects and mechanisms of cooking and milling on protein nutrition in whole grain highland barley foods[J]. Science and Technology of Food Industry, 2026, 47(1): 139.

[58]

赵萌萌, 党斌, 张文刚, 等. 青稞分层碾磨中各层粉体的营养及功能成分的分布差异[J]. 食品科学技术学报, 2021, 39(6): 98. Zhao M M, Dang B, Zhang W G, et al. Distribution difference of nutrients and functional components of various powders in milling layer of highland barley by stratified milling[J]. Journal of Food Science and Technology, 2021, 39(6): 98.

[59]

张晓梅, 姜铁民, 刘妍, 等. 挤压膨化对西藏青稞中氨基酸组分含量的影响分析[J]. 食品科技, 2019, 44(7): 218. Zhang X M, Jiang T M, Liu Y, et al. Effect of extrusion on the amino acid composition of Tibetan hulless barley[J]. Food Science and Technology, 2019, 44(7): 218.

[60]

万强, 刘敏, 陈兴鹏, 等. 青稞红曲品质及质量分析初探[J]. 食品科技, 2013, 38(9): 267. Wan Q, Liu M, Chen X P, et al. The quality analysis of highland barley Monascus[J]. Food Science and Technology, 2013, 38(9): 267.

[61]

姜欣, 江伟, 谢三款, 等. 青稞品种对青稞发酵酒营养与感官品质的影响[J]. 食品科学, 2023, 44(5): 38. Jiang X, Jiang W, Xie S K, et al. Influence of highland barley varieties on the nutritional and sensory quality of highland barley wine[J]. Food Science, 2023, 44(5): 38.

[62]

曹妍, 杜木英, 阚建全, 等. 多菌种发酵青稞酒化学成分变化研究[J]. 食品科学, 2012, 33(11): 252. Cao Y, Du M Y, Kan J Q, et al. Changes in chemical components during fermentation of highland barley wine with multi-strain starter[J]. Food Science, 2012, 33(11): 252.

[63]

Kawakatsu T, Takaiwa F. Differences in transcriptional regulatory mechanisms functioning for free lysine content and seed storage protein accumulation in rice grain[J]. Plant and Cell Physiology, 2010, 51(12): 1964.

[64]

Houmard N M, Mainville J L, Bonin C P, et al. High-lysine corn generated by endosperm-specific suppression of lysine catabolism using RNAi[J]. Plant Biotechnology Journal, 2007, 5(5): 605.

[65]

Chadalavada K, Anbazhagan K, Ndour A, et al. NIR instruments and prediction methods for rapid access to grain protein content in multiple cereals[J]. Sensors, 2022, 22(10): 3710.

[66]

Xie L H, Tang S Q, Wang X Q, et al. Simultaneously determining amino acid contents using near-infrared reflectance spectroscopy improved by pre-processing method in rice[J]. LWT, 2023, 188: 115317.

[67]

Qiao M M, Cui T, Xia G Y, et al. Integration of spectral and image features of hyperspectral imaging for quantitative determination of protein and starch contents in maize kernels[J]. Computers and Electronics in Agriculture, 2024, 218: 108718.

[68]

Wu K, Zhang Z L, He X H, et al. Using visible and NIR hyperspectral imaging and machine learning for nondestructive detection of nutrient contents in sorghum[J]. Scientific Reports, 2025, 15: 6067.

2026年第46卷第10期

PDF下载

引用本文

BibTeX

文章信息

doi: 10.7606/j.issn.1009-1041.2026.10.09

接收时间：2026-03-26
首发时间：2026-10-27
出版时间：2026-10-15

补充材料

相关文章

文章信息

作者

出版历史

收稿日期：2026-03-26
修回日期：2026-06-10

基金

西藏自治区科学技术厅基地与人才计划项目(XZ202401JD0027)

作者信息

^1.武汉轻工大学生命科学与技术学院，湖北武汉　430023

^2.西藏自治区农牧科学院农业研究所，西藏拉萨　850032

通讯作者:

E-mail：alipulan@126.com（巴桑玉珍）

参考文献

分享链接

https://castjournals.cast.org.cn/joweb/mlzwxb/CN/10.7606/j.issn.1009-1041.2026.10.09

分享至

全文二维码

扫描看全文

引用本文

BibTeX

本文的引用情况

2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

关闭全屏

BibTeX
EndNote
RefWorks
TxT