Abstract:The selection of specialized highland barley varieties is an important factor affecting processed product quality.To analyze the quality differences of highland barley varieties cultivated in different regions，31 varieties from the Ganzi Prefecture were collected to examine their nutritional composition and pasting characteristics.The results showed that starch content，amylose content，and amylopectin content ranged from 50.91%-67.73%，6.47%-22.40%，and 34.12%-58.08%，respectively；fat，protein，and dietary fiber contents were 0.98%-4.18%，6.85%-12.20%，and 5.08%-22.20%，respectively.Polyphenol content ranged from 160.88-378.73 mg/100 g，while β-glucan content was 3.15%-5.03%.Differences were observed in 16 amino acids and 14 mineral elements among different highland barley varieties；gelatinization temperature ranged from 59.35-77.31℃.Correlation analysis showed a significant negative correlation between gelatinization temperature and polyphenol content（p＜0.05）.Principal component analysis indicated that Kangqing 11 had the highest comprehensive score，and cluster analysis classified the 31 highland barley varieties into four categories.