黄玉米籽粒发育过程中类胡萝卜素与色泽的变化

doi:10.7506/spkx1002-6630-201519014

食品科学

黄玉米籽粒发育过程中类胡萝卜素与色泽的变化

章园1,2，宋江峰2，何美娟1,2，李大婧2,3，刘春泉1,2,3,*，陈洁琼1,2

1.南京农业大学食品科技学院，江苏南京 210095；2.江苏省农业科学院农产品加工研究所，江苏南京 210014；
3.国家蔬菜加工技术研发分中心，江苏南京 210014

出版日期:2015-10-15 发布日期:2015-10-20

Changes in Carotenoid Content and Color of Yellow Corn Grain during Development

ZHANG Yuan1,2, SONG Jiangfeng2, HE Meijuan1,2, LI Dajing2,3, LIU Chunquan1,2,3,*, CHEN Jieqiong1,2

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
3. National Research and Development Center for Vegetable Processing, Nanjing 210014, China

Online:2015-10-15 Published:2015-10-20

摘要/Abstract

摘要：

利用C30柱及高效液相色谱-二极管阵列检测-大气压化学电离质谱（high performance liquid chromatographyatmospheric-diode array detection-atmospheric pressure chemical ionization-mass spectrometry，HPLC-DAD-APCI-MS）法，对黄玉米在籽粒形成期、乳熟期和蜡熟期主要类胡萝卜素进行定性、定量检测，研究籽粒中类胡萝卜素的积累规律，分析类胡萝卜素各组分与色泽之间的关系。结果表明：整个发育过程中，黄玉米籽粒总类胡萝卜素含量与色泽的变化趋势基本一致，随着成熟度的增加，总类胡萝卜素含量不断增加，籽粒逐渐变黄，其中乳熟期是类胡萝卜素积累的关键时期。各类胡萝卜素组分含量变化较大，花药黄质、玉米黄质、叶黄素、α-隐黄质和β-隐黄质含量总体呈上升趋势，而新黄质含量一直下降，α-胡萝卜素和β-胡萝卜素含量变化不显著。通过对类胡萝卜素含量与色泽的相关性分析发现，玉米黄质、花药黄质、α-隐黄质及β-隐黄质含量均与L*、a*、b*和C值成极显著或显著正相关，与H值成负相关。

关键词: 黄玉米, 类胡萝卜素, 发育, 色泽

Abstract:

Changes in color and carotenoid content of yellow corn grain during grain filling, milky and dough stages were
investigated by high performance liquid chromatography atmospheric-diode array detection-atmospheric pressure chemical
ionization-mass spectrometry HPLC-DAD-APCI-MS with a C30 column. The accumulation pattern of caroteniods and the
relationship between carotenoid content and color were also discussed. The results showed that consistent trends of total
carotenoid content and color were observed for yellow corn grain during the whole developmental process. As the maturation
proceeded, the total carotenoid content constantly increased, and corn grain gradually turned yellow; the milky stage was
the critical period of carotenoid accumulation. The changes in individual carotenoid content were different during the whole
developmental process. The contents of antheraxanthin, zeaxanthin, lutein, α-cryptoxanthin and β-cryptoxanthin had an
upward trend, while the content of neoxanthin tended to decline as the developmental stage progressed although α-carotene
and β-caotene had no significant change. Correlation analysis between carotenoid content and color indicated highly
significantly or significantly positive relationships between the contents of antheraxanthin, zeaxanthin, lutein, α-cryptoxanthin
and β-cryptoxanthin and L*, a*, b* and C color values, whereas these carotenoids were negatively related to H value.

Key words: yellow corn, carotenoids, development, color

中图分类号:

TS255.2

章园，宋江峰，何美娟，李大婧，刘春泉，陈洁琼. 黄玉米籽粒发育过程中类胡萝卜素与色泽的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201519014.

ZHANG Yuan, SONG Jiangfeng, HE Meijuan, LI Dajing, LIU Chunquan,CHEN Jieqiong. Changes in Carotenoid Content and Color of Yellow Corn Grain during Development[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201519014.

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黄玉米籽粒发育过程中类胡萝卜素与色泽的变化

Changes in Carotenoid Content and Color of Yellow Corn Grain during Development

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