糯玉米可溶性糖组分特征与采后品质特性

doi:10.3969/j.issn.1004-1524.2022.06.04

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (6): 1133-1140.DOI: 10.3969/j.issn.1004-1524.2022.06.04

糯玉米可溶性糖组分特征与采后品质特性

任梦云(), 杜龙岗(), 王美兴, 黄益峰

浙江省农业科学院作物与核技术利用研究所,浙江杭州 310021

收稿日期:2021-09-08 出版日期:2022-06-25 发布日期:2022-06-30
通讯作者: 杜龙岗
作者简介:*杜龙岗,E-mail: dlg138@163.com
任梦云（1991—）,女,安徽淮北人,博士,助理研究员,研究方向为品质改良与新品种选育。E-mail: 916103207@qq.com
基金资助:
浙江省农业（粮食）新品种选育重大科技专项(2021C02064-4)

Characteristics of soluble sugar components in waxy corn and its postharvest quality

REN Mengyun(), DU Longgang(), WANG Meixing, HUANG Yifeng

Institute of Crops and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-09-08 Online:2022-06-25 Published:2022-06-30
Contact: DU Longgang

摘要/Abstract

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。

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

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.

Key words: waxy corn, storage tolerance, mechanism of sugar metabolism, high performance liquid chromatography with evaporative light scattering detector

中图分类号:

S513

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): 1133-1140.

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): 1133-1140.

图/表 4

参考文献 28

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材料Materials	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	麦芽糖Maltose	可溶性总糖Soluble sugar
N1	8.64 i	9.04 jk	65.24 e	—	82.92 ef
N2	5.53 lm	6.35 no	67.49 de	—	79.37 f
N3	7.07 k	5.35 o	27.99 n	—	40.42 n
N4	13.07 e	11.97 fg	52.90 gf	—	77.94 f
N5	14.69 d	15.14 de	46.95 fg	—	76.78 f
N6	8.54 ij	9.03 jk	42.28 hi	—	59.85 i
N7	6.89 k	8.69 kl	29.56 n	—	45.14 m
N8	2.54 n	3.00 p	19.61 o	—	25.14 q
N9	7.06 k	7.56 lm	31.42 n	—	46.04 m
N10	11.57 f	9.28 j	50.54 f	—	71.38 fg
N11	9.67 g	11.71 fg	119.24 a	4.65 bc	145.27 a
N12	4.88 lm	4.52 o	12.08 p	—	21.48 q
N13	8.71 hi	7.79 lm	35.98 kl	3.75 cd	56.22 j
N14	9.58 gh	8.82 k	33.19 l	3.52 d	55.11 k
N15	11.92 ef	11.53 gh	61.82 e	2.61 ef	87.87 e
N16	11.50 f	10.38 hi	57.06 f	—	78.95 f
N17	9.39 h	8.41 kl	50.54 f	—	68.34 gh
N18	6.83 k	7.55 m	44.50 gh	—	58.88 i
N19	15.72 d	12.19 ef	55.16 fg	5.18 b	88.24 de
N20	10.51 fg	9.96 hij	40.33 i	—	60.80 i
N21	7.84 j	7.92 l	37.23 jk	2.85 e	55.84 jk
N22	9.75 fg	10.46 hi	34.63 l	—	54.84 k
N23	12.93 e	11.33 gh	38.82 j	2.54 ef	65.61 h
N24	10.67 fg	10.08 hi	42.07 hi	—	62.82 h
N25	14.72 d	13.76 e	52.55 gf	4.43 c	85.46 ef
N26	8.96 hi	8.19 l	29.29 n	3.77 cd	50.21 l
N27	15.03 d	13.85 e	63.25 e	—	92.14 d
N28	7.95 ij	9.25 jk	44.99 gh	—	62.19 hi
N29	11.93 ef	11.60 g	53.72 g	2.56 ef	79.81 f
N30	8.28 ij	7.22 m	40.78 i	5.23 b	61.51 hi
N31	8.42 ij	7.13 m	44.06 hi	3.06 de	62.67 hi
N32	8.34 ij	6.88 mn	44.31 gh	2.43 ef	61.95 hi
N33	10.89 fg	12.17 f	37.85 jk	—	60.92 i
N34	7.16 jk	6.40 n	36.27 k	—	49.83 lm
N35	6.63 k	5.13 o	20.89 o	3.23 d	35.88 o
N36	11.28 fg	12.19 ef	22.61 no	—	46.08 m
N37	7.48 jk	7.86 lm	29.50 n	—	44.84 mn
N38	4.62 m	5.25 o	21.85 o	—	31.72 p
N39	11.57 f	12.08 fg	42.51 hi	—	66.16 h
N40	11.35 fg	10.59 hi	53.31 gf	3.19 d	78.44 f
N41	13.10 e	13.00 e	48.07 fg	3.49 d	77.65 f
N42	16.82 cd	13.85 e	80.91 b	5.79 b	117.38 b
N43	12.40 ef	10.69 gh	75.95 cd	—	99.04 c
N44	5.80 l	5.90 no	25.96 n	—	37.65 n
N45	12.89 e	11.86 fg	74.44 cd	—	99.19 c
N46	10.91 fg	10.32 hi	34.64 l	3.30 d	59.17 i
N47	14.07 de	11.01 gh	43.80 hi	2.51 ef	71.38 f
N48	10.54 fg	10.37 hi	36.76 k	—	57.66 ij
N49	10.68 fg	9.84 i	38.47 jk	3.86 cd	62.85 h
N50	10.21 fg	8.89 jk	46.46 fg	4.19 c	69.75 g
N51	8.15 ij	6.37 n	29.71 mn	7.72 a	51.95 kl
N52	25.95 b	25.62 c	45.43 g	—	97.00 c
N53	18.29 c	16.78 d	32.83 l	—	67.89 gh
N54	5.25 lm	5.64 o	21.47 o	—	32.37 p
N55	9.67 gh	10.64 h	44.24 h	—	64.54 h
N56	13.78 de	16.05 d	36.58 k	—	66.42 gh
N57	7.78 jk	9.01 jk	71.28 d	—	88.08 de
N58	11.83 f	13.33 e	73.47 cd	—	98.64 c
N59	42.24 b	29.64 a	1.33 q	—	73.21 g
N60	43.71 a	26.64 b	1.41 q	—	71.76 gf
N61	6.08 kl	6.11 no	41.12 hi	2.29 f	55.60 jk
N62	11.25 fg	11.67 fg	70.56 d	2.26 f	95.74 cd
N63	10.22 fg	9.97 hi	76.80 c	—	96.99 c
最大值Maximum	43.71	29.64	119.24	7.72	145.27
最小值Minimum	2.54	3.00	1.33	—	21.48
平均值Means	11.30±6.87	10.49±4.77	44.22±19.86	1.40±1.97	67.42±22.19
变异系数Coefficient of variation/%	60.78	45.44	44.91	140.54	32.92
比例Proportion/%	16.76	15.56	65.60	2.08	-

材料Materials	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	麦芽糖Maltose	可溶性总糖Soluble sugar
N1	8.64 i	9.04 jk	65.24 e	—	82.92 ef
N2	5.53 lm	6.35 no	67.49 de	—	79.37 f
N3	7.07 k	5.35 o	27.99 n	—	40.42 n
N4	13.07 e	11.97 fg	52.90 gf	—	77.94 f
N5	14.69 d	15.14 de	46.95 fg	—	76.78 f
N6	8.54 ij	9.03 jk	42.28 hi	—	59.85 i
N7	6.89 k	8.69 kl	29.56 n	—	45.14 m
N8	2.54 n	3.00 p	19.61 o	—	25.14 q
N9	7.06 k	7.56 lm	31.42 n	—	46.04 m
N10	11.57 f	9.28 j	50.54 f	—	71.38 fg
N11	9.67 g	11.71 fg	119.24 a	4.65 bc	145.27 a
N12	4.88 lm	4.52 o	12.08 p	—	21.48 q
N13	8.71 hi	7.79 lm	35.98 kl	3.75 cd	56.22 j
N14	9.58 gh	8.82 k	33.19 l	3.52 d	55.11 k
N15	11.92 ef	11.53 gh	61.82 e	2.61 ef	87.87 e
N16	11.50 f	10.38 hi	57.06 f	—	78.95 f
N17	9.39 h	8.41 kl	50.54 f	—	68.34 gh
N18	6.83 k	7.55 m	44.50 gh	—	58.88 i
N19	15.72 d	12.19 ef	55.16 fg	5.18 b	88.24 de
N20	10.51 fg	9.96 hij	40.33 i	—	60.80 i
N21	7.84 j	7.92 l	37.23 jk	2.85 e	55.84 jk
N22	9.75 fg	10.46 hi	34.63 l	—	54.84 k
N23	12.93 e	11.33 gh	38.82 j	2.54 ef	65.61 h
N24	10.67 fg	10.08 hi	42.07 hi	—	62.82 h
N25	14.72 d	13.76 e	52.55 gf	4.43 c	85.46 ef
N26	8.96 hi	8.19 l	29.29 n	3.77 cd	50.21 l
N27	15.03 d	13.85 e	63.25 e	—	92.14 d
N28	7.95 ij	9.25 jk	44.99 gh	—	62.19 hi
N29	11.93 ef	11.60 g	53.72 g	2.56 ef	79.81 f
N30	8.28 ij	7.22 m	40.78 i	5.23 b	61.51 hi
N31	8.42 ij	7.13 m	44.06 hi	3.06 de	62.67 hi
N32	8.34 ij	6.88 mn	44.31 gh	2.43 ef	61.95 hi
N33	10.89 fg	12.17 f	37.85 jk	—	60.92 i
N34	7.16 jk	6.40 n	36.27 k	—	49.83 lm
N35	6.63 k	5.13 o	20.89 o	3.23 d	35.88 o
N36	11.28 fg	12.19 ef	22.61 no	—	46.08 m
N37	7.48 jk	7.86 lm	29.50 n	—	44.84 mn
N38	4.62 m	5.25 o	21.85 o	—	31.72 p
N39	11.57 f	12.08 fg	42.51 hi	—	66.16 h
N40	11.35 fg	10.59 hi	53.31 gf	3.19 d	78.44 f
N41	13.10 e	13.00 e	48.07 fg	3.49 d	77.65 f
N42	16.82 cd	13.85 e	80.91 b	5.79 b	117.38 b
N43	12.40 ef	10.69 gh	75.95 cd	—	99.04 c
N44	5.80 l	5.90 no	25.96 n	—	37.65 n
N45	12.89 e	11.86 fg	74.44 cd	—	99.19 c
N46	10.91 fg	10.32 hi	34.64 l	3.30 d	59.17 i
N47	14.07 de	11.01 gh	43.80 hi	2.51 ef	71.38 f
N48	10.54 fg	10.37 hi	36.76 k	—	57.66 ij
N49	10.68 fg	9.84 i	38.47 jk	3.86 cd	62.85 h
N50	10.21 fg	8.89 jk	46.46 fg	4.19 c	69.75 g
N51	8.15 ij	6.37 n	29.71 mn	7.72 a	51.95 kl
N52	25.95 b	25.62 c	45.43 g	—	97.00 c
N53	18.29 c	16.78 d	32.83 l	—	67.89 gh
N54	5.25 lm	5.64 o	21.47 o	—	32.37 p
N55	9.67 gh	10.64 h	44.24 h	—	64.54 h
N56	13.78 de	16.05 d	36.58 k	—	66.42 gh
N57	7.78 jk	9.01 jk	71.28 d	—	88.08 de
N58	11.83 f	13.33 e	73.47 cd	—	98.64 c
N59	42.24 b	29.64 a	1.33 q	—	73.21 g
N60	43.71 a	26.64 b	1.41 q	—	71.76 gf
N61	6.08 kl	6.11 no	41.12 hi	2.29 f	55.60 jk
N62	11.25 fg	11.67 fg	70.56 d	2.26 f	95.74 cd
N63	10.22 fg	9.97 hi	76.80 c	—	96.99 c
最大值Maximum	43.71	29.64	119.24	7.72	145.27
最小值Minimum	2.54	3.00	1.33	—	21.48
平均值Means	11.30±6.87	10.49±4.77	44.22±19.86	1.40±1.97	67.42±22.19
变异系数Coefficient of variation/%	60.78	45.44	44.91	140.54	32.92
比例Proportion/%	16.76	15.56	65.60	2.08	-

样品类别 Sample category	指标 Index	鲜样Raw					熟样Steamed
样品类别 Sample category	指标 Index	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar	生化甜度Biochemical sweetness	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar
鲜样Raw	葡萄糖Glucose	0.961^**
	蔗糖Sucrose	-0.151	0.072
	可溶性糖Soluble sugar	0.308	0.511	0.893^*
	生化甜度Biochemical sweetness	0.401	0.591	0.845*	0.995^**
熟样Steamed	果糖Fructose	0.896^*	0.894^*	0.055	0.457	0.534
葡萄糖Glucose	0.883^*	0.906^*	0.04	0.443	0.517	0.985**
蔗糖Sucrose	0.87	0.917^*	0.307	0.686	0.752	0.946^*	0.915*
可溶性糖Soluble sugar	0.888^*	0.926^*	0.237	0.629	0.699	0.973**	0.951^*	0.995^**
生化甜度Biochemical sweetness	0.889^*	0.924^*	0.229	0.621	0.691	0.976**	0.952*	0.994^**	1.000^**

样品类别 Sample category	指标 Index	鲜样Raw					熟样Steamed
样品类别 Sample category	指标 Index	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar	生化甜度Biochemical sweetness	果糖Fructose	葡萄糖Glucose	蔗糖Sucrose	可溶性糖Soluble sugar
鲜样Raw	葡萄糖Glucose	0.961^**
	蔗糖Sucrose	-0.151	0.072
	可溶性糖Soluble sugar	0.308	0.511	0.893^*
	生化甜度Biochemical sweetness	0.401	0.591	0.845*	0.995^**
熟样Steamed	果糖Fructose	0.896^*	0.894^*	0.055	0.457	0.534
葡萄糖Glucose	0.883^*	0.906^*	0.04	0.443	0.517	0.985**
蔗糖Sucrose	0.87	0.917^*	0.307	0.686	0.752	0.946^*	0.915*
可溶性糖Soluble sugar	0.888^*	0.926^*	0.237	0.629	0.699	0.973**	0.951^*	0.995^**
生化甜度Biochemical sweetness	0.889^*	0.924^*	0.229	0.621	0.691	0.976**	0.952*	0.994^**	1.000^**

糯玉米可溶性糖组分特征与采后品质特性

Characteristics of soluble sugar components in waxy corn and its postharvest quality

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