鲜食糯玉米籽粒营养品质的差异变化分析

doi:10.6048/j.issn.1001-4330.2024.09.002

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (9): 2087-2093.DOI: 10.6048/j.issn.1001-4330.2024.09.002

• 作物遗传育种·种质资源·分子遗传学·耕作栽培·生理生化 • 上一篇下一篇

鲜食糯玉米籽粒营养品质的差异变化分析

杨明花¹(), 廖必勇¹, 刘强¹, 彭云承¹, 达吾来·杰克山¹, 冯国瑞¹, 唐式敏¹^,²()

1.伊犁哈萨克自治州农业科学研究所,新疆伊宁 835000
2.伊犁哈萨克自治州农作物育种及品质检测重点实验室,新疆伊宁 835000

收稿日期:2024-02-12 出版日期:2024-09-20 发布日期:2024-10-09
通信作者: 唐式敏(1981-),女,湖南永州人,高级农艺师,研究方向为作物育种及栽培,(E-mail)3069322464qq.com
作者简介:杨明花(1983-),女,四川威远人,硕士研究生,副研究员,研究方向为玉米遗传育种及栽培,(E-mail)xjymh123@163.com
基金资助:
新疆维吾尔自治区科技支疆计划项目“伊犁河谷优质糯玉米新品种选育及示范推广”(2021E02017)

Study on variation of grain nutritional quality of glutinous maize

YANG Minghua¹(), LIAO Biyong¹, LIU Qiang¹, PENG Yuncheng¹, Dawulai Jiekeshan¹, FENG Guorui¹, TANG Shimin¹^,²()

1. Institute of Agricultural Sciences of Ili Prefecture, Yining Xinjiang 835000,China
2. The Key Lab. of Crop Breeding and Quality Testing of Yili Prefecture,Yining Xinjiang 835000,China

Received:2024-02-12 Published:2024-09-20 Online:2024-10-09
Supported by:
Science and Technology Assisting Xinjiang Program Project of Xinjiang Uygur Autonomous Region "Breeding and Demonstration of New High-Quality Glutinous Maize Varieties in Yili River Valley"(2021E02017)

摘要/Abstract

摘要：

【目的】分析鲜食糯玉米籽粒授粉后不同时期主要营养成分的动态变化。【方法】以10个鲜食糯玉米品种为材料,采用完全随机区组设计,分析灌浆期中籽粒蔗糖、可溶性糖、淀粉、蛋白质含量变化规律及营养品质与品尝感官的相关性。【结果】糯玉米籽粒中蔗糖和可溶性糖含量均为单峰变化曲线,蛋白质含量始终保持上升趋势,饲料玉米中粗蛋白含量与粗脂肪含量始终保持上升趋势,而糯玉米籽粒中可溶性糖、蔗糖、蛋白质含量呈下降的趋势,淀粉含量呈上升的趋势,糯玉米籽粒中可溶性糖、蔗糖、蛋白质含量持续下降是糯玉米特有的营养品质变化规律,各品种灌浆后期蛋白质含量变化幅度较小。鲜食糯玉米的籽粒营养成分中蒸煮品质与蔗糖含量(0.459 9^**)、可溶性总糖含量(0.472 8^**)之间呈极显著正相关,蔗糖含量与蛋白质含量(0.794 9^**)呈极显著正相关,蔗糖含量与可溶性总糖含量(0.564 2^**)之间呈极显著正相关;鲜食糯玉米淀粉含量与蔗糖含量呈极显著负相关(-0.427 5^**)。【结论】10个糯玉米品种的蒸煮品质与蔗糖、可溶性糖的相关性较高,蒸煮品质与可溶性糖、蔗糖的浓度呈正相关,蒸煮品质与营养成分相关性对定向选育糯玉米新品种具有一定指导作用。

关键词: 鲜食糯玉米; 品质; 品尝感官; 营养成分

Abstract:

【Objective】 To clarify the dynamic changes in the main nutritional components of fresh glutinous corn grains at different stages after pollination. 【Methods】 Using 10 glutinous corn varieties as materials, a completely randomized block design was used to analyze the changes in grain sucrose, soluble sugar, starch, and protein content during the filling period, as well as the correlation between nutritional quality and quality taste. 【Results】 The results showed that the content of sucrose and soluble sugar in sweet corn grains were unimodal change curves, the protein content always maintained an increasing trend, and the crude protein content and crude fat content in feed corn always maintained an increasing trend. The results also showed that the soluble sugar, sucrose, and protein content in glutinous corn grains showed a downward trend, while the starch content showed an upward trend. Therefore, the continuous decrease in soluble sugar, sucrose, and protein content in glutinous corn grains was a unique nutritional change pattern. The decline rate was relatively fast in the early stage of filling, and gradually slowed down in the middle and later stages. The protein content of each variety changed slightly in the later stage of filling. There was a highly significant positive correlation between cooking quality, sucrose content (0.459,9^**) and total soluble sugar content (0.472,8^**); sucrose content and protein content (0.794,9^**); sucrose content and total soluble sugar content (0.564,2^**); there was a highly significant negative correlation between starch content and sucrose content in fresh glutinous corn (-0.427,5^**). 【Conclusion】 The correlation coefficient between cooking quality and sucrose and soluble sugar of 10 glutinous maize varieties is higher, indicating that cooking quality is positively correlated with the concentration of soluble sugar and sucrose. The higher the preference for sweet and glutinous maize varieties, the more directional breeding of new varieties with nutrition and taste.

Key words: fresh glutinous corn; quality; tasting; nutritional quality

中图分类号:

S513

杨明花, 廖必勇, 刘强, 彭云承, 达吾来·杰克山, 冯国瑞, 唐式敏. 鲜食糯玉米籽粒营养品质的差异变化分析[J]. 新疆农业科学, 2024, 61(9): 2087-2093.

YANG Minghua, LIAO Biyong, LIU Qiang, PENG Yuncheng, Dawulai Jiekeshan, FENG Guorui, TANG Shimin. Study on variation of grain nutritional quality of glutinous maize[J]. Xinjiang Agricultural Sciences, 2024, 61(9): 2087-2093.

图/表 7

参考文献 30

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变异来源 Source of variation	离差平方和 SS	自由度 df	均方 MS	F值 F valve	F₀_.₀₅	F_0.01
品种间 Intervarietal	243.84	9	27.093 3	2.415^*	1.959	2.559
品尝员间 Taster room	357.84	9	39.76	3.544^**
误差 Error	908.76	81	11.219 3
总变异 Total variation	15 10.44	99

变异来源 Source of variation	离差平方和 SS	自由度 df	均方 MS	F值 F valve	F₀_.₀₅	F_0.01
品种间 Intervarietal	243.84	9	27.093 3	2.415^*	1.959	2.559
品尝员间 Taster room	357.84	9	39.76	3.544^**
误差 Error	908.76	81	11.219 3
总变异 Total variation	15 10.44	99

品种 Variety	均值 Mean value	差异Difference
品种 Variety	均值 Mean value	0.05	0.01
苏科糯1801 Sukenuo 1801	90.3	a	A
苏科糯1505 Sukenuo 1505	88.8	ab	AB
糯香389 Nuoxiang 389	88.7	ab	AB
苏科糯1501 Sukenuo 1501	88.3	ab	AB
苏科糯1901 Sukenuo 1901	88.1	ab	AB
苏科糯338 Sukenuo 338	87.8	ab	AB
彩甜糯001 Caitiannuo 001	86.8	ab	AB
香甜糯968 Xiangtiannuo 968	86.2	ab	AB
苏科糯12 Sukenuo 12	84.3	b	B
苏科糯212 Sukenuo 212	84.1	b	B

品种 Variety	均值 Mean value	差异Difference
品种 Variety	均值 Mean value	0.05	0.01
苏科糯1801 Sukenuo 1801	90.3	a	A
苏科糯1505 Sukenuo 1505	88.8	ab	AB
糯香389 Nuoxiang 389	88.7	ab	AB
苏科糯1501 Sukenuo 1501	88.3	ab	AB
苏科糯1901 Sukenuo 1901	88.1	ab	AB
苏科糯338 Sukenuo 338	87.8	ab	AB
彩甜糯001 Caitiannuo 001	86.8	ab	AB
香甜糯968 Xiangtiannuo 968	86.2	ab	AB
苏科糯12 Sukenuo 12	84.3	b	B
苏科糯212 Sukenuo 212	84.1	b	B

项目 Item	蒸煮品质 Cooking quality	蔗糖含量 Sucrose content	可溶性糖含量 Total soluble sugar content	淀粉含量 Starch content
蔗糖含量 Sucrose content	0.459 9^**
可溶性糖含量 Total soluble sugar content	0.472 8^**	0.564 2^**
淀粉含量 Starch content	-0.242 1	-0.427 5^**	0.561 2^**
蛋白质含量 Protein content	0.255 1	0.794 0^**	0.288 9	-0.056 9

鲜食糯玉米籽粒营养品质的差异变化分析

Study on variation of grain nutritional quality of glutinous maize

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