不同品种鲜食玉米体外抗氧化能力综合评价  

Comprehensive Evaluation of Antioxidant Capacity in vitro of Different Varieties of Fresh Corn

作　　者：卢柏山[1] 董会 史亚兴[1] 赵久然[1] 徐丽[1] 刘辉 张翠芬 LU Baishan;DONG Hui;SHI Yaxing;ZHAO Jiuran;XU Li;LIU Hui;ZHANG Cuifen(Maize Research Center,Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding,Beijing 100097,China)

机构地区：[1]北京市农林科学院玉米研究中心,玉米DNA指纹及分子育种北京市重点实验室,北京100097

出　　处：《华北农学报》2021年第S01期101-110,共10页Acta Agriculturae Boreali-Sinica

基　　金：北京市农林科学院基因组学育种协同创新中心建设项目(KJCX201907-2);北京市粮经作物产业创新团队(BAIC09-2019)。

摘　　要：为探讨不同品种鲜食玉米间抗氧化能力的差异,筛选抗氧化能力较强的鲜食玉米品种,以京紫糯219等19个不同品种鲜食玉米为试验材料,测定参试鲜食玉米各品种的6项生理指标,即花青素含量、原花青素含量(OPC)、还原能力、类黄酮含量、羟自由基清除率以及总酚含量(TP)。运用隶属函数分析法和聚类分析法对参试鲜食玉米各品种抗氧化能力进行综合评价及分类。结果表明:参试鲜食玉米不同品种在抗氧化各单项指标间均存在不同程度的差异。各单项指标间:花青素含量以黑珍珠最高,为1809.12 mg/kg,其余品种为1482.75~12.49 mg/kg;原花青素含量以黑糯5008最高,为0.47 mg/g,其余品种为0.24~0.10 mg/g;羟自由基清除率以涿紫花青素甜玉米最高,为0.96%,其余品种为0.95%~0.79%;类黄酮含量以京紫糯219最高,为1.28 mg/g,其余品种为1.23~0.12 mg/g;还原能力以涿紫花青素甜玉米最高,为445.87 U/g,其余品种为335.41~85.47 U/g;总酚含量以涿紫花青素甜玉米含量最高,为54.67 mg/g,其余品种为52.19~21.02 mg/g。通过对参试鲜食玉米品种6项生理指标综合评价D值的比较得知,抗氧化能力综合D值以涿紫花青素甜玉米最高,D值为0.87,其次是京紫糯219(0.67)和黑珍珠(0.66),综合评价D值均在0.60以上。采用系统聚类分析法对抗氧化能力综合评价D值进行聚类分析,聚类结果可以较好地反映参试鲜食玉米品种的抗氧化能力,其中涿紫花青素甜玉米、京紫糯219和黑珍珠的抗氧化能力强,且稳定性好。The purpose of this study was to investigate the difference of antioxidant capacity among different varieties of fresh corn,and to select fresh eating corn varieties with strong antioxidant capacity,19 different varieties of fresh eating corn,such as Jingzinuo 219,were used as experimental materials,Six physiological indexes of fresh eating corn were determined,including anthocyanin content,oligomeric proantho cyanidins(OPC),reduction capacity,flavoid content,hydroxyl radical scavenging rate and total phenols(TP).The comprehensive evaluation and classification of antioxidant capacity of fresh corn varieties were carried out by using membership function analysis and cluster analysis:there were differences in antioxidant indexes among different varieties of fresh corn.Among the single indicators:The anthocyanin content of Heizhenzhu was the highest(1809.12 mg/kg),and that of other varieties was between 1482.75-12.49 mg/kg;the oligomeric proantho cyanidins in Heinuo 5008 was the highest,which was 0.47 mg/g,while that of the other varieties was between 0.24-0.10 mg/g;the hydroxyl free radical scavenging rate of Zhuozihuaqingsutianyumi was the highest,which was 0.96%,and the other varieties were between 0.95%and 0.79%;the flavonoid content of Jingzinuo 219 was the highest,which was 1.28 mg/g,and the other varieties were between 1.23-0.12 mg/g;the reducing ability of Zhuozihuaqingsutianyumi was the highest,445.87 U/g,and the other varieties were between 335.41 and 85.47 U/g;the content of total phenol in Zhuozihuaqingsutianyumi was the highest,which was 54.67 mg/g,and the other varieties were between 52.19-21.02 mg/g.Through the comparison of the comprehensive evaluation D value of six physiological indexes of the fresh eating corn varieties,it was found that the comprehensive D value of antioxidant capacity of Zhuozihuaqingsutianyumi was the highest,D value was 0.87,followed by Jingzinuo 219(0.67)and Heizhenzhu(0.66),and the comprehensive evaluation D value was above 0.60.Cluster analysis was carried out by using the

关 键 词：鲜食玉米 抗氧化能力 综合评价 花青素 

分 类 号：S513.01[农业科学—作物学]