| 糯玉米可溶性糖组分特征与采后品质特性 |
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| 引用本文： | 任梦云,杜龙岗,王美兴,黄益峰.糯玉米可溶性糖组分特征与采后品质特性[J].浙江农业学报,2022,34(6):1133. |
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| 作者姓名： | 任梦云 杜龙岗 王美兴 黄益峰 |
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| 作者单位： | 浙江省农业科学院 作物与核技术利用研究所,浙江 杭州 310021 |
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| 基金项目： | 浙江省农业（粮食）新品种选育重大科技专项(2021C02064-4) |
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| 摘 要： | 摘 要：糯玉米采收后的鲜食品质是衡量品种优劣的重要标准之一,为进一步探讨糯玉米品质形成与可溶性糖含量的关系,以63份糯玉米自交系为材料,采用高效液相色谱-蒸发光散射检测法（HPLC-ELSD）测定采后不同贮藏期果穗中可溶性糖含量,同时测定其中8份优异材料蒸煮前后可溶性糖含量的变化。结果表明：蒸煮前后糯玉米果穗中都含有果糖、葡萄糖和蔗糖。鲜样中,蔗糖含量最高,平均含量为44.22 mg·g-1,占可溶性糖的65.60%,果糖和葡萄糖含量接近,平均含量分别为11.30 mg·g-1和10.49 mg·g-1。鲜样中可溶性糖含量高低主要是由蔗糖决定。蒸煮过后,糯玉米熟样中蔗糖和还原性糖含量均下降。可溶性糖和蔗糖是判断糯玉米生化甜度的两个重要指标。随着贮藏时间的延长,糯玉米鲜样中可溶性糖含量呈下降趋势,降解速率的快慢主要由蔗糖决定。根据可溶性糖含量与降解速率,筛选了两份糯玉米特异可溶性糖种质,研究结果可为鲜食玉米采后保鲜技术提供科学依据。
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| 关 键 词： | 糯玉米 贮藏耐性 糖代谢 高效液相色谱-蒸发光散射检测法 |
| 收稿时间： | 2021-09-08 |
Characteristics of soluble sugar components in waxy corn and its postharvest quality |
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| REN Mengyun,DU Longgang,WANG Meixing,HUANG Yifeng.Characteristics of soluble sugar components in waxy corn and its postharvest quality[J].Acta Agriculturae Zhejiangensis,2022,34(6):1133. |
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| Authors: | REN Mengyun DU Longgang WANG Meixing HUANG Yifeng |
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| Institution: | Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
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| Abstract: | Fresh food quality of waxy corn after harvest is an important standard for varieties evaluation. To explore the relationship between waxy corn quality and sugar contents, the content of soluble sugar in raw storage ears of 63 waxy corn germplasm resources were determined by high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD), and the soluble sugar content in steamed storage ears of 8 important waxy corn germplasm resources were measured. Results showed that there were three soluble sugars of fructose, glucose and sucrose in both raw and steamed storage ears. In the raw storage ears, the sucrose content was the highest, with an average content of 44.22 mg·g-1, accounting for 65.60% of the soluble sugar. The fructose and glucose content were similar, with an average of 10.49 mg·g-1 and 19.86 mg·g-1, respectively. The content of soluble sugar in raw storage ears mainly depended on sucrose. The content of sucrose and reducing sugar in steamed ears were decreased. Soluble sugar and sucrose were important indicators to evaluate the sweetness of waxy corn. With the duration of storage, content of soluble sugar in fresh waxy corn decreased and the degradation rate was assessed by sucrose degradation rate. Two germplasm with specific soluble sugar of waxy corn in postharvest storage were selected according to soluble sugar content and degradation rate, and these findings could provide scientific basis for the development of postharvest preservation technology of waxy corn. |
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| Keywords: | waxy corn storage tolerance mechanism of sugar metabolism high performance liquid chromatography with evaporative light scattering detector |
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