鲜食糯玉米贮藏过程中可溶性糖含量变化的研究  

Changes of Soluble Sugar Content in Fresh Corn in the Process of Storage

作　　者：李昊[1] 刘景圣[1] 王浩[1] 郑明珠[1] 董瑶[1] 解慧[1] 

机构地区：[1]吉林农业大学食品科学与工程学院/小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国食物与营养》2014年第3期23-27,共5页Food and Nutrition in China

基　　金：国家自然科学基金项目(项目编号:31171760)

摘　　要：以垦糯1号为研究对象,利用高效液相色谱法测定不同贮藏温度(5℃、15℃、25℃)下的鲜食玉米在48h内可溶性糖含量的变化。结果表明,可溶性糖含量随着温度的升高、贮藏时间的延长呈下降趋势,且下降主要是由蔗糖引起的(5℃下降97%、15℃下降98%、25℃下降94%);低温可以延缓可溶性糖含量的下降,与15℃和25℃相比,5℃条件下可溶性糖含量降低幅度最小(5℃下降34%、15℃下降49%、25℃下降55%),是鲜食玉米贮藏的理想温度。This study took maize-waxy-1 as the research object to determine the contents of soluble sugar in fresh corn stored separately at different temperatures of 5℃,15℃,25℃ within 48h using High Performance Liquid Chromatography （HPLC）.The results showed that the soluble sugar content would decline with the increase of temperature and storage time,and the decline of soluble sugar content was mainly caused by sucrose,which that under the condition of 5℃ fell by 97％,under the condition of 15℃ fell by 98％,under the condition of 25℃ fell by 97％,and the decline of soluble sugar content could retard under the condition of low temperature.Under the storage condition of 5 ℃,the soluble sugar content decreased more slower than that of 15 ℃ or 25 ℃,which was that under the condition of 5℃ fell by 34％,under the condition of 15℃ fell by 49％,under the condition of 25℃ fell by 55％,and 5℃ was the ideal temperature for the storage of fresh corn.

关 键 词：鲜食玉米 可溶性糖含量 高效液相色谱法 

分 类 号：S513[农业科学—作物学]