[1]牛丽影,李大婧,刘春泉,等.鲜食玉米中游离糖和游离氨基酸含量差异的多元统计分析[J].江苏农业学报,2020,(02):463-470.[doi:doi:10.3969/j.issn.1000-4440.2020.02.029]
　NIU Li-ying,LI Da-jing,LIU Chun-quan,et al.Multivariate statistical analysis on content differences of free sugars and free amino acids in fresh-edible corns[J].,2020,(02):463-470.[doi:doi:10.3969/j.issn.1000-4440.2020.02.029]
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鲜食玉米中游离糖和游离氨基酸含量差异的多元统计分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年02期
页码:
463-470
栏目:
加工贮藏·质量安全
出版日期:
2020-04-30

文章信息/Info

Title:
Multivariate statistical analysis on content differences of free sugars and free amino acids in fresh-edible corns
作者:
牛丽影1; 李大婧1; 刘春泉1; 宋江峰1; 刘春菊1; 陈艳萍2; 袁建华2
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.江苏省农业科学院粮食作物研究所，江苏南京210014）
Author(s):
NIU Li-ying1; LI Da-jing1; LIU Chun-quan1; SONG Jiang-feng1; LIU Chun-ju1; CHEN Yan-ping2; YUAN Jian-hua2
(1.Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.Institute of Food Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
游离糖; 游离氨基酸; 鲜食玉米; 采收期; 偏最小二乘判别分析（PLS-DA）
Keywords:
free sugars; free amino acids; fresh-edible corn; harvest time; partial least squares discriminant analysis(PLS-DA)
分类号:
S513.01
DOI:
doi:10.3969/j.issn.1000-4440.2020.02.029
文献标志码:
A
摘要:
为了明确甜玉米和糯玉米2种鲜食玉米在重要呈味成分游离糖和游离氨基酸含量上的差别，以3个不同成熟度的苏玉29普通玉米（C1、C2、C3）为对照，采用液相色谱技术对3个不同成熟度的晶甜5号甜玉米（S1、S2、S3）和京甜紫花糯2号糯玉米（W1、W2、W3）中的3种游离糖和18种游离氨基酸进行定量测定。结果表明，玉米样品中的糖主要为蔗糖、葡萄糖和果糖，氨基酸以甜味氨基酸和鲜味氨基酸为主；不同品种及不同发育程度的玉米样品中游离糖和游离氨基酸含量均存在显著差异，并且这些成分含量的变化主要表现为正相关关系。主成分分析（PCA）提取了3个主成分（PC），分别解释总变异量的49.6%、15.2%和12.1%；在主成分得分图上，3个玉米品种在PC1上的得分按发育程度排列，而PC3将S1、S2、S3与W1、W2、W3分为2组。聚类分析结果显示，C1与甜玉米更为接近，而C2、C3与糯玉米更为相似。偏最小二乘判别分析（PLS-DA）可对S1、S2、S3与W1、W2、W3这2组样品进行识别，由变量投影重要性VIP值可知，区分2种鲜食玉米的最重要的2种组分分别为蔗糖和天冬氨酸，说明氨基酸在鲜食玉米类型的区分上也有明显作用。由结果可知，多元统计的方法可更直观、有效地展示不同鲜食玉米滋味成分的差异，为进一步研究鲜食玉米的风味特征提供了方向。
Abstract:
The content difference of the important taste-related components such as free sugars and free amino acids in sweet corns and waxy corns was investigated, using conventional corn Suyu 29 with three grades of maturity(C1, C2, C3) as control. The contents of three kinds of free sugars and 18 kinds of free amino acids in sweet corn Jingtian-5 (S1, S2, S3) and waxy corn Jingtianzihuanuo-2 (W1, W2, W3) harvested at three developing stages were quantified based on high-performance liquid chromatography (HPLC). The results showed that the fructose, glucose and sucrose were the major sugars in corn samples, and the amino acids grouped as sweet or umami taste-related composed the highest proportion of amino acid content. There were significant differences of the free sugars and free amino acids contents among the corn samples with different cultivars and different developing stages. Multiple correlation analysis indicated that most of the parameters correlated positively. In the principal component analysis (PCA), three principal components (PCs) were extracted and explained 49.6%, 15.2% and 12.1% of the total variance, respectively. The figure of principal components score indicated that the scores of three corn varieties in PC1 showed the differences of developing stages, while S1, S2, S3 and W1, W2, W3 could be divided into two groups by PC3. The results of cluster analysis (CA) showed that C1 was close to sweet corn while C2 and C3 were similar with waxy corn. Partial least squares discriminant analysis (PLS-DA) could be used to identify samples such as S1, S2, S3 and W1, W2, W3. The two most important components in fresh-edible corn discrimination were sucrose and aspartic acid (Asp) according to the variable importance in the projection (VIP), which indicated that amino acid also played an important role in identifying fresh-edible corn types. In conclusion, multivariable statistical method performs relatively more visible and valid results on taste-related components difference of fresh-edible corns, which provides the direction for further research on flavor characteristics of fresh-edible corns.

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备注/Memo

备注/Memo:
收稿日期：2019-09-11基金项目：江苏省农业科技自主创新基金项目[CX（19）3056]；江苏省重点研发项目（BE2019324）作者简介：牛丽影（1977-），女，河北安国人，博士，副研究员，研究方向为果蔬加工与综合利用。（E-mail）liying.niu@hotmail.com通讯作者：宋江峰，（E-mail）songjiangfeng102@163.com
更新日期/Last Update: 2020-05-18