| 成熟度对糯玉米品质和风味的影响 |
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| 引用本文： | 明建,曾顺德,郭英策,章道明,令博,赵国华. 成熟度对糯玉米品质和风味的影响[J]. 食品科学, 2011, 32(23): 47-52. DOI: 10.7506/spkx1002-6630-201123008 |
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| 作者姓名： | 明建 曾顺德 郭英策 章道明 令博 赵国华 |
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| 作者单位： | 1.西南大学食品科学学院2.重庆市特色食品工程技术研究中心3.重庆市农业科学院农产品贮藏加工研究所 |
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| 基金项目： | 重庆市科学技术委员会重点攻关项目(CSTC,2009AB1109) |
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| 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。
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| 关 键 词： | 糯玉米 成熟度 风味 品质 |
Effect of Maturity on Quality and Flavor of Waxy Corn |
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| MING Jian,,ZENG Shun-de,GUO Ying-ce,ZHANG Dao-ming,LING Bo,ZHAO Guo-hua. Effect of Maturity on Quality and Flavor of Waxy Corn[J]. Food Science, 2011, 32(23): 47-52. DOI: 10.7506/spkx1002-6630-201123008 |
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| Authors: | MING Jian ZENG Shun-de GUO Ying-ce ZHANG Dao-ming LING Bo ZHAO Guo-hua |
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| Affiliation: | (1. College of Food Science, Southwest University, Chongqing 400715, China；2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China；3. Agro-product Storage and Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China) |
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| Abstract: | 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 exhibite... |
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| Keywords: | waxy corn maturity flavor quality |
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