Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (4): 902-910.DOI: 10.11869/j.issn.100-8551.2021.04.0902

• Food Irradiation·Food Science • Previous Articles     Next Articles

Comparison of Volatile Components in Clear Juice and Kernel of Different Fresh-Edible Waxy Corn Cultivars

SHEN Lingyan1,2, NIU Liying1,*, LIU Chunju1, LI Dajing1, SONG Jiangfeng1, LIU Chunquan1   

  1. 1Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
    2School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225000
  • Received:2019-12-03 Online:2021-04-10 Published:2021-02-06


沈凌雁1,2, 牛丽影1,*, 刘春菊1, 李大婧1, 宋江峰1, 刘春泉1   

  1. 1江苏省农业科学院农产品加工所,江苏 南京 210014;
    2扬州大学食品科学与工程学院,江苏 扬州 225000
  • 通讯作者: *牛丽影,女,副研究员,主要从事果蔬加工与综合利用研究。E-mail:
  • 作者简介:沈凌雁,女,主要从事果蔬加工与综合利用研究。E-mail:
  • 基金资助:

Abstract: In order to investigate the differences of aroma components in fresh-edible waxy corn cultivars, six waxy corn varieties were processed with two kinds of ripening and aroma treatment including clear juice preparation and cooking and the volatile compounds were determined by headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). As a result, 38 and 24 volatile compenets were decteted in juice and cooked kernel, respectively, and 7 pyrazine compounds were detected only in clear juice. The volatile compounds from clear juice were 3.98-10.92 times of cooked kernels. Principal component analysis (PCA) showed that the cumulative variance contribution rate of the first two principal components in clear juice was 72.6%, higher than that in the cooked kernels (60.9%). However, PCA results showed that the characteristics of JDN-517, SYN-602 and SYN-11 were worthy of attention, and related to the differences in the content of pyrazine and alditol components. The results provide a reference for the evaluation of flavor quality of different fresh-edible waxy corn.

Key words: fresh edible waxy corn cultivars, pressed clear juice, volatile components, principal component analysis, cultivar difference

摘要: 为研究不同品种鲜食糯玉米香气成分之间的差异,本研究对6个品种糯玉米进行了清汁制作和煮制两种熟化生香处理,并采用顶空固相微萃取法结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对其挥发性成分进行测定。结果表明,清汁中检出的挥发性成分数量和总量均高于籽粒:清汁中检出38种挥发性成分,熟粒中检出24种,其中仅在清汁中检出的成分中有7种为吡嗪类化合物;而各品种糯玉米清汁中检测到的挥发性成分总量是籽粒的3.98~10.92倍。主成分分析(PCA)结果显示,前两个主成分可解释清汁样品总方差的72.6%,高于煮制籽粒(60.9%),但两种PCA结果均显示JDN-517、SYN-602与SYN-11的特色值得关注,并与吡嗪以及醛醇类成分含量差异有关。本研究结果为不同品种鲜食糯玉米风味品质评价中的样品处理以及数据分析提供了一定的参考。

关键词: 鲜食糯玉米, 压榨清汁, 挥发性成分, 主成分分析, 品种差异