不同采收期鲜食玉米氨基酸变化分析
|
摘要
对在乳熟期至蜡熟期3次采收的甜玉米(S1-3)、糯玉米(W1-3)和常规玉米(C1-3)氨基酸含量变化进行了比较,并采用化学评分值对营养进行了分析。结果表明,3种玉米在各采收期含量最高的氨基酸均为谷氨酸,其次为丙氨酸、亮氨酸、和天冬氨酸。9个样品17种氨基酸的相关性分析结果显示,除半胱氨酸外,其他氨基酸之间均表现为正相关关系。通过主成分分析提取了2个主成分,分别解释总变量的83. 2%与13. 2%。在主成分得分二维图上,糯玉米在主成分1方向介于甜玉米和普通玉米之间,在主成分2方向则按采收期顺序排列S3> S2> S1,W3> W2> W1,C3> C2> C1。结合各氨基酸在2个主成分上的载荷分析,主成分1提取的信息主要反映品种间氨基酸含量S> W> C的差别;主成分2则显示了3种玉米随采收期延迟氨基酸变化的共同点,主要表现为半胱氨酸含量的上升与丙氨酸含量的下降。另外,样品间化学评分差值最大的为含硫氨基酸,C3为最高值,S1为最低值。分析结果为鲜食玉米风味和营养评价及利用提供借鉴。
Amino acids contents in three fresh-edible corns harvested at three different times from milk stage to dough stage( sweet corn S1-3,waxy corn W1-3,common corn C1-3) were analyzed. The chemical score of amino acids were calculated for nutritional analysis. The results showed that in all samples,Glu was the most abundant amino acid,followed by Ala,Leu,and Asp. Correlation analysis based on seventeen amino acids in nine samples showed that amino acids were all positively correlated with each other,except Cys. Two principle components( PCs) were extracted and explained 83. 2% and 13. 2% of the total variance using principle component analysis( PCA). Waxy corn samples on PC1 located between sweet corn and common corn samples. Sample scores on PC2 were arranged according to their harvest time,i. e. C3 > C2 > C1,W3 > W2 > W1,and S3 > S2 > S1. By analyzing the loading data of amino acids on PC1 and PC2,the information extracted by PC1 mainly showed the differences in amino acid contents among different cultivars( S > W > C). Furthermore,PC2 indicated the common characters of amino acid changes during corn harvesting,which mainly showed as increasing in Cys and decreasing in Ala. Differences in chemical scores of samples showed that sulfur containing amino acids had the largest differences,with C3 had the highest value and S1 had the lowest. These results would be valuable to evaluate the flavor and nutritional values of fresh-edible corns as well as their utilization.
Amino acids contents in three fresh-edible corns harvested at three different times from milk stage to dough stage( sweet corn S1-3,waxy corn W1-3,common corn C1-3) were analyzed. The chemical score of amino acids were calculated for nutritional analysis. The results showed that in all samples,Glu was the most abundant amino acid,followed by Ala,Leu,and Asp. Correlation analysis based on seventeen amino acids in nine samples showed that amino acids were all positively correlated with each other,except Cys. Two principle components( PCs) were extracted and explained 83. 2% and 13. 2% of the total variance using principle component analysis( PCA). Waxy corn samples on PC1 located between sweet corn and common corn samples. Sample scores on PC2 were arranged according to their harvest time,i. e. C3 > C2 > C1,W3 > W2 > W1,and S3 > S2 > S1. By analyzing the loading data of amino acids on PC1 and PC2,the information extracted by PC1 mainly showed the differences in amino acid contents among different cultivars( S > W > C). Furthermore,PC2 indicated the common characters of amino acid changes during corn harvesting,which mainly showed as increasing in Cys and decreasing in Ala. Differences in chemical scores of samples showed that sulfur containing amino acids had the largest differences,with C3 had the highest value and S1 had the lowest. These results would be valuable to evaluate the flavor and nutritional values of fresh-edible corns as well as their utilization.
引文
[1]史振声.鲜食玉米品种品质评价及标准的探讨[J].玉米科学,2006,14(6):69-70.
[2]史振声,钟雪梅.鲜食玉米新品种选育原理与技术技巧[J].玉米科学,2016,24(2):1-5.
[3]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究———Ⅰ.籽粒灌浆特性及碳水化合物消长规律[J].作物学报,1992,18(4):301-306.
[4] SREYES F G,VARSEVELD G W,KUHN M C. Sugar composition and flavor quality of high sugar(shrunken)and normal sweet corn[J]. Journal of Food Science,1982,47(3):753-755.
[5]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究———Ⅱ.氨基酸含量的消长变化[J].作物学报,1992(4):307-311.
[6]李予霞,靳万贵,王少珩,等.六种甜玉米的氨基酸营养分析[J].石河子农学院学报,1996,37(S1):5-8.
[7]郝小琴,吴子恺,赵刚.鲜食甜糯玉米子粒氨基酸含量的研究[J].玉米科学,2008,16(6):62-67.
[8]董冰,郭新梅,裴玉贺,等.不同品种糯玉米主要食用营养品质特性的研究[J].青岛农业大学学报(自然科学版),2015,32(4):248-251;259.
[9]刘萍,陆卫平,陆大雷.鲜食糯玉米品质差异及适宜采收指标的研究[J].玉米科学,2009,17(6):5-8.
[10]唐明霞,陈惠,顾拥建,等. 18种玉米组分对其饮料产品颜色和稳定性的影响[J].食品科学,2014,35(3):76-79.
[11]白宝璋.甜玉米子粒氨基酸含量变化的研究[J].辽宁农业科学,1990(2):13-15.
[12]王艳,李卫华,付志远,等.不同灌浆时期玉米子粒赖氨酸含量的QTL分析[J].河南农业大学学报,2014,48(2):130-134.
[13]王世恒,冯凤琴,徐仁政.超甜玉米营养品质分析[J].玉米科学,2004,12(1):61-62.
[14]高云.黑甜玉米的营养成分分析及开发利用[J].食品科学,2000,21(12):59-61.
[15] ALIZADEH B B,TABATABAEI Y F,SHAHIDI F,et al. Principle component analysis(PCA)for investigation of relationship between population dynamics of microbial pathogenesis,chemical and sensory characteristics in beef slices containing Tarragon essential oil[J]. Microbial Pathogenesis,2017,105:37-50.
[16] ROMANO A,MASI P,AVERSANO R,et al. Microstructure and tuber properties of potato varieties with different genetic profiles[J]. Food Chemistry,2018,239:789-796.
[17] ZHANG X,MISHCHUK D O,SLUPSKY C M. Elevation,rootstock,and soil depth affect the nutritional quality of mandarin oranges[J]. Journal of Agricultural and Food Chemistry,2011,59(6):2 672-2 679.
[18] HE F,QIAN Y L,QIAN M C. Flavor and chiral stability of lemon-flavored hard tea during storage[J]. Food Chemistry,2017,239:622-630.
[19] ALVES FILHO E G,ALMEIDA F D,CAVALCANTE R S,et al.1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice[J]. Food Chemistry,2016,204:102-107.
[20] FAO. Dietary Protein Quality Evaluation in Human Nutrition:Report of an FAO Expert Consultation[M]. FAO Food Nutrition Paper,2013,92:29.
[21]林红.甜玉米籽粒营养成分动态变化研究[J].黑龙江农业科学,2011(2):5-7.
[22]蓝新伟,郑慧明,潘慧生.乳熟期甜玉米主要营养成份含量及采后生理、品质变化研究[J].仲恺农业工程学院学报,1992,5(1):28-37.
[23] ORUNA-CONCHA M J,METHVEN L,BLUMENTHAL H,et al. Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste[J]. Journal of Agricultural and Food Chemistry,2007,55(14):5 776-5 780.
[24] PHAT C,MOON B K,CHAN L. Evaluation of umami taste in mushroom extracts by chemical analysis,sensory evaluation,and an electronic tongue system[J]. Food Chemistry,2016,192:1 068-1 077.
[25]崔彦宏,周海,李伯航.甜玉米籽粒的营养品质及影响因素[J].河北农业大学学报,1996,19(4):99-104.
[26]董晓丽,王步军.粉碎粒度和不同储藏条件对玉米赖氨酸含量的影响[J].氨基酸和生物资源,2016,38(1):13-16; 57.
[27]刘鹏.不同胚乳类型玉米籽粒品质形成机理及调控研究[D].泰安:山东农业大学,2003:26-27.
[28]孟强,王薪淇,宋轶群,等.糯玉米自交系中游离氨基酸的组成及含量分析[J].西北农林科技大学学报(自然科学版),2015,43(3):91-97; 104.
[29] SANDERSON J E,PAULIS J W,PORCUNAF N,et al.Sweet corn:Varietal and developmental differences in amino acid content and composition of grain[J]. Journal of Food Science,2010,44(3):836-837.
[2]史振声,钟雪梅.鲜食玉米新品种选育原理与技术技巧[J].玉米科学,2016,24(2):1-5.
[3]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究———Ⅰ.籽粒灌浆特性及碳水化合物消长规律[J].作物学报,1992,18(4):301-306.
[4] SREYES F G,VARSEVELD G W,KUHN M C. Sugar composition and flavor quality of high sugar(shrunken)and normal sweet corn[J]. Journal of Food Science,1982,47(3):753-755.
[5]孙政才,陈国平.甜玉米与普通玉米籽粒发育过程中碳水化合物及氨基酸消长规律的比较研究———Ⅱ.氨基酸含量的消长变化[J].作物学报,1992(4):307-311.
[6]李予霞,靳万贵,王少珩,等.六种甜玉米的氨基酸营养分析[J].石河子农学院学报,1996,37(S1):5-8.
[7]郝小琴,吴子恺,赵刚.鲜食甜糯玉米子粒氨基酸含量的研究[J].玉米科学,2008,16(6):62-67.
[8]董冰,郭新梅,裴玉贺,等.不同品种糯玉米主要食用营养品质特性的研究[J].青岛农业大学学报(自然科学版),2015,32(4):248-251;259.
[9]刘萍,陆卫平,陆大雷.鲜食糯玉米品质差异及适宜采收指标的研究[J].玉米科学,2009,17(6):5-8.
[10]唐明霞,陈惠,顾拥建,等. 18种玉米组分对其饮料产品颜色和稳定性的影响[J].食品科学,2014,35(3):76-79.
[11]白宝璋.甜玉米子粒氨基酸含量变化的研究[J].辽宁农业科学,1990(2):13-15.
[12]王艳,李卫华,付志远,等.不同灌浆时期玉米子粒赖氨酸含量的QTL分析[J].河南农业大学学报,2014,48(2):130-134.
[13]王世恒,冯凤琴,徐仁政.超甜玉米营养品质分析[J].玉米科学,2004,12(1):61-62.
[14]高云.黑甜玉米的营养成分分析及开发利用[J].食品科学,2000,21(12):59-61.
[15] ALIZADEH B B,TABATABAEI Y F,SHAHIDI F,et al. Principle component analysis(PCA)for investigation of relationship between population dynamics of microbial pathogenesis,chemical and sensory characteristics in beef slices containing Tarragon essential oil[J]. Microbial Pathogenesis,2017,105:37-50.
[16] ROMANO A,MASI P,AVERSANO R,et al. Microstructure and tuber properties of potato varieties with different genetic profiles[J]. Food Chemistry,2018,239:789-796.
[17] ZHANG X,MISHCHUK D O,SLUPSKY C M. Elevation,rootstock,and soil depth affect the nutritional quality of mandarin oranges[J]. Journal of Agricultural and Food Chemistry,2011,59(6):2 672-2 679.
[18] HE F,QIAN Y L,QIAN M C. Flavor and chiral stability of lemon-flavored hard tea during storage[J]. Food Chemistry,2017,239:622-630.
[19] ALVES FILHO E G,ALMEIDA F D,CAVALCANTE R S,et al.1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice[J]. Food Chemistry,2016,204:102-107.
[20] FAO. Dietary Protein Quality Evaluation in Human Nutrition:Report of an FAO Expert Consultation[M]. FAO Food Nutrition Paper,2013,92:29.
[21]林红.甜玉米籽粒营养成分动态变化研究[J].黑龙江农业科学,2011(2):5-7.
[22]蓝新伟,郑慧明,潘慧生.乳熟期甜玉米主要营养成份含量及采后生理、品质变化研究[J].仲恺农业工程学院学报,1992,5(1):28-37.
[23] ORUNA-CONCHA M J,METHVEN L,BLUMENTHAL H,et al. Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste[J]. Journal of Agricultural and Food Chemistry,2007,55(14):5 776-5 780.
[24] PHAT C,MOON B K,CHAN L. Evaluation of umami taste in mushroom extracts by chemical analysis,sensory evaluation,and an electronic tongue system[J]. Food Chemistry,2016,192:1 068-1 077.
[25]崔彦宏,周海,李伯航.甜玉米籽粒的营养品质及影响因素[J].河北农业大学学报,1996,19(4):99-104.
[26]董晓丽,王步军.粉碎粒度和不同储藏条件对玉米赖氨酸含量的影响[J].氨基酸和生物资源,2016,38(1):13-16; 57.
[27]刘鹏.不同胚乳类型玉米籽粒品质形成机理及调控研究[D].泰安:山东农业大学,2003:26-27.
[28]孟强,王薪淇,宋轶群,等.糯玉米自交系中游离氨基酸的组成及含量分析[J].西北农林科技大学学报(自然科学版),2015,43(3):91-97; 104.
[29] SANDERSON J E,PAULIS J W,PORCUNAF N,et al.Sweet corn:Varietal and developmental differences in amino acid content and composition of grain[J]. Journal of Food Science,2010,44(3):836-837.