鲜食玉米发育过程中游离糖和氨基酸变化

doi:10.7506/spkx1002-6630-20190628-395

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 165-172.doi: 10.7506/spkx1002-6630-20190628-395

• 成分分析 • 上一篇

鲜食玉米发育过程中游离糖和氨基酸变化

牛丽影，李大婧，刘春泉，宋江峰，陈计峦，陈艳萍，袁建华

（1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.石河子大学食品学院，新疆石河子 823003；3.江苏省农业科学院粮食作物研究所，江苏南京 210014）

发布日期:2020-08-19
基金资助:
国家自然科学基金青年科学基金项目（31301533）；江苏省农业科技自主创新资金项目（CX[19]3056）；农业部公益性行业（农业）科研专项（13072431506）

Changes of Free Sugars and Amino Acids in Table Corn during Development

NIU Liying, LI Dajing, LIU Chunquan, SONG Jiangfeng, CHEN Jiluan, CHEN Yanping, YUAN Jianhua

(1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2. The Food College of Shihezi University, Shihezi 823003, China;3. Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)

Published:2020-08-19

摘要/Abstract

摘要： 以晶甜5号超甜玉米和晶糯8号糯玉米2 个鲜食玉米品种为研究对象，采用高效液相色谱法测定并分析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2 个品种的蔗糖和丙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2 种玉米发育中测定的上述21 个指标进行了主成分分析（principal components analysis，PCA）和聚类分析。PCA法提取了3 个主成分，其贡献率分别为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含量的变化信息，PC3则主要体现了2 个品种中天冬氨酸与谷氨酸2 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产品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: Changes in the contents of 3 free sugars and 18 free amino acids in two table corn cultivars (Jingtian 5 sweet corn and Jingnuo 8 waxy corn) during development from pollination after silking to milky maturation were determined using high performance liquid chromatography (HPLC). The contents of sucrose and alanine, as well as total sugars and total amino acids in both cultivars showed low-high-low trends with development time. Principle component analysis (PCA) and cluster analysis (CA) were applied to analyze the changes of these 21 compounds in the two cultivars at different developmental stages. Three PCs were extracted which 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 PC1 and PC2 are responsible to the sweet related informations. In addition, PC3 most correlated with the umami taste amino acids, aspartic acid and glutamic acid, and the samples from the different cultivars were separated on PC3. Moreover, CA showed that the samples were clustered into groups according to similar developmental stages. In conclusion, the PCA and CA performed on free amino acids and sugars clearly allowed to discriminate the developmental stages, and the cultivars to a lesser extent. These results would provide a practical reference for quality control of processed table corn products especially for corn juice flavor enhancement.

Key words: free sugars; free amino acids; table corn; developmental stages; flavor

中图分类号:

TS202.1

牛丽影，李大婧，刘春泉，宋江峰，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变化[J]. 食品科学, 2020, 41(16): 165-172.

NIU Liying, LI Dajing, LIU Chunquan, SONG Jiangfeng, CHEN Jiluan, CHEN Yanping, YUAN Jianhua. Changes of Free Sugars and Amino Acids in Table Corn during Development[J]. FOOD SCIENCE, 2020, 41(16): 165-172.

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鲜食玉米发育过程中游离糖和氨基酸变化

Changes of Free Sugars and Amino Acids in Table Corn during Development

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