青稞富含β-葡聚糖等营养成分，有较高的健康价值，但贮藏过程中易发生酸败变质，限制了在食品领域的应用。该研究采用高温短时过热蒸汽对青稞进行稳定化处理，并探讨了不同处理温度对青稞籽粒的内源酶活性、β-葡聚糖含量、淀粉的消化和糊化特性、微观结构以及贮藏稳定性等的影响。结果显示，过热蒸汽处理能够显著降低青稞籽粒中的脂肪酶和过氧化物酶活性，在190 ℃下处理10 s后，这两种酶的残留活性分别为24.70%和14.76%。而不同温度处理组的β-葡聚糖含量有所下降（12.31%~16.90%）。此外，过热蒸汽处理显著改变了青稞籽粒淀粉的体外消化特性和糊化特性，慢消化和抗消化淀粉的含量降低（55.14%、32.35%）、峰值粘度下降，而快消化淀粉含量和糊化温度则有所提高（239.39%、1.80%）。当处理温度低于180 ℃时，过热蒸汽对青稞籽粒的微观形貌影响较小。37 ℃贮藏3个月后，过热蒸汽处理组的样品酸价均低于对照组，酸价增幅减少了一半。总的来说，过热蒸汽处理能有效降低青稞籽粒内源酶活性，提高贮藏稳定性，且180 ℃下处理10 s青稞籽粒品质保持效果最佳。该研究可为青稞在食品领域中应用提供理论依据。

Highland barley was rich in β-glucan,and other nutrients, possessing a high health value. However, it was prone to rancidity and deterioration during storage, which limited its application in the food industry. In this study, highland barley was stabilized by high temperature and short-time superheated steam, and the effects of different treatment temperatures on the endogenous enzyme activity, β-glucan content, starch digestion and gelatinization characteristics, microstructure and storage stability of highland barley were studied.The results indicated that superheated steam treatment significantly reduced the activity of lipase and peroxidase in highland barley grains. After treatment at 190 ℃ for 10 s, the residual activities of these two enzymes were 24.70% and 14.76%, respectively. The content of β-glucan decreased from 12.31% to 16.90% in different temperature treatment groups. Furthermore, superheated steam treatment also notably altered the in vitro digestion and gelatinization properties of highland barley starch, with reductions in slowly digestible starch (55.14%) and resistant starch content (32.35%) as well as peak viscosity, while the rapidly digestible starch content and gelatinization temperature increased (239.39%、1.80%). Superheated steam had minimal impact on the microstructure of highland barley grains, when the treatment temperature was below 180 ℃. The acid value of superheated steam treatment group was lower than control group, and the increase of acid value was reduced by half, after three months of storage at 37 ℃. In general, superheated steam treatment effectively reduced the endogenous enzyme activity and improved the storage stability of highland barley grains, with the optimal condition of superheated steam treatment at 180 ℃ for 10 s. This study provides a theoretical basis for the application of highland barley in food field.