高级检索

    3个甜玉米品种在不同储藏条件下可溶性固形物含量及挥发性风味成分变化

    Changes of soluble solid contents and volatile flavor components of three sweet corn cultivars under different storage conditions

      摘要
    • 摘要:
      目的  阐明甜玉米Zea mays L. saccharata Sturt.采后在不同贮藏温度、贮藏时间下可溶性固形物含量和挥发性风味物质的变化规律，为甜玉米采后品质性状研究奠定基础。
      方法  以‘奥弗兰’、‘王朝’、‘广良甜27’3个甜玉米品种为材料，利用手持数显糖度计测定可溶性固形物含量；同时采用顶空固相萃取法，通过色谱−质谱联用仪测定3个品种在常温(室温)和4 ℃低温储存条件下挥发性风味成分，结合多元统计分析对不同品种的挥发性风味成分进行分析。
      结果  与常温储藏相比，甜玉米在低温储藏时可溶性固形物含量下降缓慢。在常温和低温储存条件下分别检测到58和59种挥发性物质，主要为烷烃类和酯类物质。不同品种在不同储藏条件下挥发性风味物质种类存在一定差异，共有的挥发性风味物质有8种，分别为3,8−二甲基癸烷、3−甲基十一烷、正十二烷、十四烷、3−甲基十五烷、十六酸乙酯、正十九烷和正十六烷。偏最小二乘判别分析(Partial least squares discriminant analysis ，PLS-DA)表明，常温和低温储藏时分别鉴定到9和10种变量重要性投影(Variable importance projection，VIP)>1的关键挥发性物质，常温和低温储藏时‘奥弗兰’共有的关键挥发性物质为(+)−环苜蓿烯，‘王朝’为正十二烷。
      结论  储藏温度和时间均会影响甜玉米可溶性固形物含量及挥发性物质的种类和含量。

       

      Abstract:
      Objective  To clarify the change law of soluble solid contents and volatile flavor substances of sweet corn (Zea mays L. saccharata Sturt.) after harvest under different storage temperature and time, and lay a foundation for the research on the quality characteristics of sweet corn after harvest.
      Method  Three sweet corn cultivars of ‘Aofulan’, ‘Wangchao’, and ‘Guangliangtian 27’ were used as materials. The soluble solid contents of three cultivars were measured by a handheld digital sugar meter, and the volatile flavor components of sween corns under normal temperature (room temperature) and low temperature (4 ℃) storage conditions were detected and analyzed by headspace solid-phase microextraction through gas chromatography-mass spectrometry. Furthermore, multivariate statistical analysis was used analyze the volatile flavor components of different cultivars.
      Result  Compared with normal temperature storage, the content of soluble solid of sweet corn decreased slowly under low temperature storage. Total 58 and 59 kinds of volatile substances were detected under normal and low temperature storage conditions respectively, mainly alkanes and esters. There were certain differences in the types of volatile flavor substances among different cultivars under different storage conditions. There were the same eight volatile flavor substances among different cultivars under different storage conditions, including 3,8-dimethyldecane, 3-methylundecane, dodecane, tetradecane, 3-methylpentadecane, ethyl hexadecanoate, nonadecane and n-hexadecane. Partial least squares discriminant analysis (PLS-DA) showed that nine and ten key volatile substances with variable importance projection (VIP)>1 have been identified under normal and low temperature storage respectively. The common key volatile substance of ‘Aofulan’ under normal and low temperature storage was (+)-cycloclofalene, and that of ‘Wangchao’ was eicosane.
      Conclusion  Both storage temperature and time affect the content of soluble solids and the types and contents of volatile substances in sweet corn.

       

      • HTML全文
      • 参考文献(30)
      • 相关文章
      • 施引文献
    • 资源附件(0)

    /

    返回文章
    返回