鲜食玉米发育过程中游离糖和氨基酸的变化

摘要/Abstract

摘要： 以晶甜5号超甜玉米和晶糯8号糯玉米两个鲜食玉米品种为研究对象，采用液相色谱（HPLC）法测定并分析了玉米鲜穗由吐丝授粉至乳熟期发育过程中3种游离糖和18种氨基酸的含量变化。结果显示，晶甜5号和晶糯8号两个品种的蔗糖和甘氨酸含量随发育时间延长均表现为低-高-低的变化趋势，并分别与3种游离糖和18种氨基酸总量的变化一致。对这两种玉米发育中测定的上述21个指标进行了主成分分析(PCA)和聚类分析。PCA法提取了3个主成分(PC)，分别解释了总变异量的39.9 %、24.4 %和13.3 %，其中PC1与PC2主要提取了鲜食玉米不同发育阶段甜味氨基酸及糖的变化信息，PC3则主要体现了两个品种中天冬氨酸与谷氨酸两种鲜味氨基酸含量的不同;聚类分析结果则显示玉米样品因发育阶段接近而聚集。综上所述，发育程度是影响鲜食玉米游离糖和氨基酸含量差异的主要因素，其次为品种间的差异。研究结果为从原料角度调控鲜食玉米加工品质尤其是玉米汁风味有良好的借鉴作用。

关键词: 游离糖, 游离氨基酸, 鲜食玉米, 发育期, 风味

Abstract: The contents of 3 free sugars and 18 free amino acids in two fresh-edible corn cultivars (Jingtian-5 and Jingnuo-8, belongs to sweet corn and waxy corn, respectively) were determined during development using HPLC. The study conducted from the blister stage to milk stage. The contents of sucrose and ALA in both cultivars showed low-high-low curves with developing time prolonged, as well as the contents of total sugar and total amino acids. Principle component analysis (PCA) and cluster analysis were applied to analyze the changes of these 21 compounds in the two cultivars at varies developing stages. Three PCs were extracted and explained 39.9%, 24.4%, and 13.3% of the total variance, respectively. Sweet amino acids and sugars presented high loadings on PC1 and PC2, illustrating that the samples close to each other with near developing stages. In addition, PC3 most correlated with the umami taste amino acids, aspartic acid and glutamic acid, and the sample scores from different cultivar separated on PC3. Moreover, cluster analysis (CA) showed that the samples clustered as groups according to similar development stages. In conclusion, the PCA and CA performed on free amino and sugars allowed to discriminate developing stages clearly, and cultivar difference to a lesser extent. Results would provide practical reference to fresh corn processing especially for juice flavor enhancement.

Key words: 游离糖, 游离氨基酸, 鲜食玉米, 发育期, 风味

中图分类号:

TS202.1

牛丽影李大婧宋江峰刘春泉陈计峦陈艳萍袁建华. 鲜食玉米发育过程中游离糖和氨基酸的变化[J]. 食品科学, 0, (): 0-0.

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