不同品种类型玉米口感与营养及风味品质的比较  

Nutritional and Flavor Quality Analysis of Different Kinds of Waxy Corn

作　　者：孙祎振[1] 赵淼[1] 吴洪婕[1] 魏晓晨[1] 

机构地区：[1]北京农学院生物技术系,北京102206

出　　处：《作物研究》2011年第6期556-558,共3页Crop Research

基　　金：北京市教育委员会科技发展计划面上项目(KM201010020006)

摘　　要：以糯玉米、普通玉米、甜玉米为材料,研究其口感与营养及风味品质的相关性。结果表明:感官品尝是研究玉米食用品质的有效手段;糯玉米各类营养物质含量较高且均衡,较好地解决了甜、糯、韧、滑的口感问题,其次为甜玉米,普通玉米最差;胚乳中的含糖量和支链淀粉含量与口感有密切关系;糯玉米风味品质以脂香和蜡香为主,主要成分包括棕榈酸、亚油酸、正十六羧酸乙酯等。Waxy corn, normal com and sweet corn were used to compare the correlation between their palate, nutritional and flavor quality. The nutritional and flavor quality of three kinds of corn were identified. The result shows that the sensory taste is an effective method for identification of eating quality of waxy corn. Various nutrients of waxy corn are higher and more balanced than that of the other two, which makes the waxy corn sweet, waxy, tenacity and smooth. The content of sugar and amylopectin in the endosperm is closely related to the taste. The flavor quality of waxy corn is mainly indicated by the fragrance of lipid and wax, with palmitic acid, linoleic acid, 16-carboxylate ethylester and so on as the main ingredients.

关 键 词：糯玉米 甜玉米 普通玉米 营养品质 风味品质 

分 类 号：S513.02[农业科学—作物学]