鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析

doi:10.7506/spkx1002-6630-201518020

食品科学

鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析

陈洁琼1,2，宋江峰2，何美娟1,2，李大婧1,2,3,*，刘春泉2,3，章园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:2015-09-25 发布日期:2015-09-11
通讯作者: 李大婧
基金资助:
江苏省农业科技自主创新资金项目（CX (14) 2055）

Identification and Analysis of Carotenoids from Different Fresh Corn Grains

CHEN Jieqiong, SONG Jiangfeng, HE Meijuan, LI Dajing, LIU Chunquan, ZHANG Yuan

1. College of Food 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:2015-09-25 Published:2015-09-11
Contact: LI Dajing

摘要/Abstract

摘要：

为探讨鲜食玉米中类胡萝卜素组成及含量差异，应用高效液相色谱-二极管阵列检测-大气压化学电离质谱技术对5 个鲜食甜、糯玉米品种籽粒中主要类胡萝卜素进行鉴定与分析。结果表明：甜玉米‘晶甜3号’和‘晶甜5号’籽粒中分别鉴定出14、15 种类胡萝卜素，糯玉米‘苏玉糯11号’、‘京甜紫花糯2号’和‘晶糯8号’中种类较少，其中新色素、花药黄质和13-顺式-5,6-环氧-叶黄素首次在鲜食玉米中报道。甜玉米籽粒中类胡萝卜素含量较高，最高可达39.68 mg/g（以干质量计），但品种间存在差异，主要组分为玉米黄质、叶黄素和α-隐黄质；糯玉米籽粒中类胡萝卜素含量较低（2.10～3.69 mg/g），主要组分为玉米黄质、新黄质和花药黄质。鲜食甜、糯玉米品种类胡萝卜素种类和含量存在明显不同。

关键词: 甜玉米, 糯玉米, 类胡萝卜素, 高效液相色谱-二极管阵列检测-大气压化学电离质谱

Abstract:

In order to identify the characteristics of carotenoids in fresh corns from different cultivars, high performance
liquid chromatography (HPLC) coupled with diode array detection (DAD) and atmospheric-pressure chemical ionizationmass
spectroscopy (APCI-MS) were applied to identify and quantify the major carotenoids of fresh sweet and waxy corn
grains from five cultivars. A total of 14 and 15 carotenoids were identified from sweet corn grains ‘Jingtian No.3’ and ‘Jingtian
No.5’, respectively, while only a few carotenoids were detected in waxy corn grains ‘Suyunuo No.11’, ‘Jingtianzihuanuo
No.2’ and ‘Jingnuo No.8’. Neochrome, antheraxanthin and 13-cis-lutein-5,6-epoxide were first reported in fresh corn.
The content of carotenoid in sweet corn was highest, reaching 39.68 mg/g dry weight (DW), but there were differences
in different varieties. The major carotenoids were zeaxanthin, lutein and α-cryptoxanthin. The content (about 2.10–
3.69 mg/g DW) of carotennoid in waxy corn was lower. The major carotenoids were zeaxanthin, neoxanthin and
antheraxanthin. Therefore, it might be concluded that the contents and chemical composition of carotenoids were extremely
different among different cultivars of fresh sweet and waxy corns.

Key words: sweet corn, waxy corn, carotenoid, C30-HPLC-DAD-APCI-MS

中图分类号:

TS201.2

陈洁琼，宋江峰，何美娟，李大婧，刘春泉，章园. 鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201518020.

CHEN Jieqiong, SONG Jiangfeng, HE Meijuan, LI Dajing, LIU Chunquan, ZHANG Yuan. Identification and Analysis of Carotenoids from Different Fresh Corn Grains[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201518020.

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鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析

Identification and Analysis of Carotenoids from Different Fresh Corn Grains

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