Nutritional Quality of Oat from Different Producing Areas in China

[Objectives] This study aimed to provide some theoretical support for breeders and processing enterprises in choosing suitable locations, in order to cultivate varieties of different functional types and complete the processing needs of different purposes. [Methods] The oat varieties that are currently being grown in large areas in different production areas were selected. In 11 provinces across China’s main oat producing areas, 15 pilot sites were deployed for unified planting management. After harvest, the contents of protein, crude fat, starch, β-glucan, avenanthramides (AVEs) and other components in oat kernels were determined. [Results] The protein content in oat kernels ranged from (10.68±1.35)% to (16.65±0.81)%, highest in Ningxia and lowest in Tibet; the fat content in oat kernels ranged from (5.15±1.06)% to (7.54±1.51)%, highest in Yunnan and lowest in Ningxia; the starch content in oat kernels was in the range of (60.70±1.62)% - (67.84±2.09)%, highest in Tibet and lowest in Jilin; the β-glucan content in oat kernels ranged from (3.67±0.42)% to (4.48±0.33)%, highest in Xinjiang and lowest in Tibet; and the AVEs content in oat kernels was in the range of (58.67±20.25)% - (535.83±133.64)%. [Conclusions] The protein and β-glucan contents in oat kernels were significantly positively correlated with latitude and longitude, and were significantly negatively correlated with altitude; the starch and fat contents in oat kernels were negatively correlated with latitude and longitude and were significantly positively correlated with altitude; the β-glucan content in oat kernels and precipitation showed a negative correlation; and the AVEs content in oat kernels was negatively correlated with latitude and was positively correlated with longitude and precipitation.