青稞是西北地区的主要农作物，也是青稞酒的主要酿造原料。研究分别对西藏、四川、甘肃、黑龙江四个青稞产区共40种青稞样品进行原料成分差异性及酿造适用性分析。研究结果表明，不同产区青稞原料含水量、蛋白质、淀粉、葡聚糖等构成相似，但支链淀粉占比表现明显差异性。西藏、四川和黑龙江产区青稞原料总淀粉含量较高，支链淀粉占比较大，蛋白质与葡聚糖含量相对较低，适用于青稞酒的酿造。研究为构建我国青稞酒原料体系数据库，建立青稞酒酿造国家标准，规范青稞酒酒体品质提供重要的理论依据和数据支撑。

Naked barley is the main crop in the northwest region and the main brewing raw material for naked barley beverages. The composition differences and brewing applicability of 40 kinds of raw materials of naked barley in four producing areas of Tibet, Sichuan, Gansu and Heilongjiang were studied. The results showed that the composition and proportion of water, protein, starch and dextran of naked barley raw materials in different producing areas were basically the same, whereas the proportion of amylopectin was obviously different. The total starch content of barley raw materials in Tibet, Sichuan and Heilongjiang areas are higher, the amylopectin is relatively large, and the content of protein and dextran is relatively low, which is suitable for the brewing of naked barley beverages. This paper provides an important theoretical basis and data support for the construction of the database system, establishing the national standard and standardizing the quality of naked barley beverages in China.