摘要
为探究鲜食玉米水溶性小分子化学组成及呈味特点,对7个品种鲜食玉米清汁经真空干燥和硅烷化衍生后采用GC-MS测定了其成分组成,并采用电子舌测定了甜味、鲜味、丰富度、咸味、苦味、酸味值。结果显示,GC-MS共检测到45种糖类物质,9种有机酸,20种氨基酸,另外检测到的其他成分为磷酸、吲哚乙酸、丙三醇、尿苷、腺苷。糖类成分中除蔗糖、果糖、葡萄糖和麦芽糖外,还检测到甘露醇、半乳糖等糖醇和松二糖、帕拉金糖、阿洛糖等微量稀有糖;有机酸则有苹果酸、柠檬酸、琥珀酸等;基于氨基酸组成的双向聚类分析显示甜味和鲜味氨基酸聚类,并与苦味和无味氨基酸区分,说明氨基酸组成可能与玉米清汁呈味相关。电子舌分析结果显示鲜食玉米清汁的甜味、鲜味、丰富度为正值,酸味、苦味、咸味为负值。将GC-MS测定的成分含量与电子舌测定值进行相关性分析发现甜味氨基酸和鲜味氨基酸极显著正相关(P<0.01),并且二者与磷酸显著正相关(P<0.05);咸味与苦味氨基酸和腺苷显著正相关(P<0.05);咸味和丙三醇(P<0.05)、丰富度和总糖显著负相关(P<0.01)。研究结果丰富了鲜食玉米呈味物质组成数据库,为鲜食玉米风味形成的代谢机制乃至营养评价提供参考。
Aimed at the water soluble small molecules composition and taste characteristic of fresh corn,the fresh corn juice from 7 varieties were obtained and the chemical composition of them were determined by GC-MS after vacuum dehydration and silanization derivatization.In addition,the electronic tongue was used to determine the sweetness,umami,richness,salti-ness,bitterness,and sourness values of the juices.The results from GC-MS showed that 45 sugars,9 organic acids,and 20 amino acids were detected.Moreover,some other components,such as phosphoric acid,indoleacetic acid,glycerol,uridine,and adenosine were detected.Among the sugars,mannitol,galactose,sorbitol and xylitol besides sucrose,fructose,maltose,and glu-cose,were detected,as well as some trace amounts of rare sugars such as turanose,palatinose,and allose were also detected.The organic acids included malic acid,citric acid,and succinic acid etc.Based on the amino acid contents,two-dimensional clustering results showed that the sweet and umami amino acids clustered as one group while divided with bitter and taste-less amino acids,indicating the relationship of the constitution of amino acids and the taste of clear fresh corn juices.The results of the electronic tongue analysis showed that the sweetness,umami,and richness of the fresh corn juice were positive values,while the sourness,bitterness,and saltiness were negative values.The correlation analysis between the contents of chemical components and the taste values showed that the sweet amino acids and the umami amino acids were positively correlated(P<0.01),and both of them were positively correlated with phosphoric acid(P<0.05).Moreover,the saltiness was positively correlated with bitter amino acids and adenosine(P<0.05),as well as the saltiness and glycerol(P<0.05),richness and total sugar(P<0.01).This research enriched the database of flavor components in fresh corn,providing a reference for the metabolic mechanism and nutritional evaluation of fresh corn flavor.
作者
刘天星
吴海虹
牛丽影
蔡晨翔
朱涛
凌杰
刘春菊
李大婧
LIU Tianxing;WU Haihong;NIU Liying;CAI Chenxiang;ZHU Tao;LING Jie;LIU Chunju;LI Dajing(Jiangsu Huanghai Farm Co.,Ltd.,Yancheng Jiangsu,224634,China;Institute of Agro-product Processing,Jiangsu Academy of Agricultural Sciences;School of Food Science and Engineering,Yangzhou University)
出处
《质量安全与检验检测》
2025年第1期12-20,共9页
QUALITY SAFETY INSPECTION AND TESTING
基金
江苏省农业科技自主创新项目[CX(23)1018]。
