成熟度对糯玉米品质和风味的影响  

Effect of Maturity on Quality and Flavor of Waxy Corn

作　　者：明建[1,2] 曾顺德[3] 郭英策[1] 章道明[1,2] 令博[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]重庆市农业科学院农产品贮藏加工研究所,重庆401329

出　　处：《食品科学》2011年第23期47-52,共6页Food Science

基　　金：重庆市科学技术委员会重点攻关项目(CSTC;2009AB1109)

摘　　要：以不同成熟度的3种糯玉米为材料,通过可溶性固形物、还原糖、VC、蛋白质含量及其过氧化物酶(POD)和多酚氧化酶(PPO)活性等品质指标的测定,并结合固相微萃取气质联用法(SPME/GC-MS)对糯玉米挥发性物质成分及相对含量的分析,考察成熟度对糯玉米品质及风味成分的影响。结果表明:不同成熟度的糯玉米品质指标和香气成分具有显著差异,品质指标大致呈波动变化,而其含量随成熟度增加呈下降趋势。香气成分在渝甜糯中共检出46种,渝科糯中检出33种,渝糯3000中共检出47种,主要成分为烯萜类和醇类,含量超过50%,其中在第四成熟期香气物质含量最丰富。The contents of total soluble solids（TSS）,reducing sugar,vitamin C and proteins as well as the activities of peroxidase（POD） and polyphenol oxidase（PPO） in three kinds of waxy corns with different maturities were determined by SPME/GC-MS to evaluate the effect of maturity on the quality and flavor of waxy corn.The results revealed a significant difference in the quality and flavor of waxy corn with different maturities.Quality index exhibited a fluctuated change and the contents of aroma components exhibited a decreasing trend due to increasing maturity.Totally 46 volatile compounds in Yutiannuo,33 in Yukenuo,and 47 in Yunuo 3000 were detected.The major aroma components were terpenes and alcohols,altogether accounting for more than 50%.The maximum content of volatile compounds was detected in the fourth maturity period.

关 键 词：糯玉米 成熟度 风味 品质 

分 类 号：R972.6[医药卫生—药品]