黄玉米籽粒发育过程中类胡萝卜素与色泽的变化  

Changes in Carotenoid Content and Color of Yellow Corn Grain during Development

作　　者：章园[1,2] 宋江峰[2] 何美娟[1,2] 李大婧[2,3] 刘春泉[1,2,3] 陈洁琼[1,2] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]国家蔬菜加工技术研发分中心,江苏南京210014

出　　处：《食品科学》2015年第19期77-82,共6页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(14)2055)

摘　　要：利用C_(30)柱及高效液相色谱-二极管阵列检测-大气压化学电离质谱(high performance liquid chromatography atmospheric-diode array detection-atmospheric pressure chemical ionization-mass spectrometry,HPLC-DAD-APCI-MS)法,对黄玉米在籽粒形成期、乳熟期和蜡熟期主要类胡萝卜素进行定性、定量检测,研究籽粒中类胡萝卜素的积累规律,分析类胡萝卜素各组分与色泽之间的关系。结果表明:整个发育过程中,黄玉米籽粒总类胡萝卜素含量与色泽的变化趋势基本一致,随着成熟度的增加,总类胡萝卜素含量不断增加,籽粒逐渐变黄,其中乳熟期是类胡萝卜素积累的关键时期。各类胡萝卜素组分含量变化较大,花药黄质、玉米黄质、叶黄素、α-隐黄质和β-隐黄质含量总体呈上升趋势,而新黄质含量一直下降,α-胡萝卜素和β-胡萝卜素含量变化不显著。通过对类胡萝卜素含量与色泽的相关性分析发现,玉米黄质、花药黄质、α-隐黄质及β-隐黄质含量均与L*、a*、b*和C值成极显著或显著正相关,与H值成负相关。Changes in color and carotenoid content of yellow com grain during grain filling,milky and dough stages were investigated by high performance liquid chromatography atmospheric-diode array detection-atmospheric pressure chemical ionization-mass spectrometry HPLC-DAD-APCI-MS with a C_（30） column.The accumulation pattern of caroteniods and the relationship between carotenoid content and color were also discussed.The results showed that consistent trends of total carotenoid content and color were observed for yellow corn grain during the whole developmental process.As the maturation proceeded,the total carotenoid content constantly increased,and corn grain gradually turned yellow;the milky stage was the critical period of carotenoid accumulation.The changes in individual carotenoid content were different during the whole developmental process.The contents of antheraxanthin,zeaxanthin,lutein,α-cryptoxanthin and β-cryptoxanthin had an upward trend,while the content of neoxanthin tended to decline as the developmental stage progressed although α-carotene and β-caotene had no significant change.Correlation analysis between carotenoid content and color indicated highly significantly or significantly positive relationships between the contents of antheraxanthin,zeaxanthin,lutein,a-cryptoxanthin and β-cryptoxanthin and L＊,a＊,b＊ and C color values,whereas these carotenoids were negatively related to H value.

关 键 词：黄玉米 类胡萝卜素 发育 色泽 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]