京张地区4种典型鲜食玉米品质分析研究

Study on the quality analysis of 4 kinds of typical fresh Zea mays L. in Beijing-Zhangjiakou Region

中文关键词:  鲜食玉米：品质分析：叶酸：代谢组学：品种差异

英文关键词:fresh Zea mays L.  quality analysis  folic acid  metabolomics  varietal differences

中文摘要:

      目的 研究京张地区4种典型鲜食玉米品质。方法 本研究以我国京张地区种植的4种典型鲜食玉米为研究对象, 包括两个甜加糯品种(336#、368#)、一个甜玉米品种(美珍209)和一个糯玉米品种(万糯2000)。通过系统测定穗长、穗重、水分含量、蛋白质、粗纤维、可溶性固形物、总糖、蔗糖、还原糖和叶酸等指标, 并结合超高效液相色谱-四极杆飞行时间串联质谱仪非靶向代谢组学分析, 全面评价了各品种的品质特性。结果 万糯2000单穗重最高, 水分含量最低; 美珍209可溶性固形物、总糖和蔗糖含量均显著高于其他品种, 甜度表现突出; 336#在叶酸含量上具有显著优势, 达141 μg/100 g, 且其还原糖含量较高。代谢组学分析进一步表明, 不同品种在代谢物组成上存在明显差异, 甜加糯品种代谢谱相近, 而甜玉米与糯玉米则各具独特的代谢特征。结论 本研究从多维度明确了4种鲜食玉米的品质差异, 为消费者选择、品种选育及营养导向型产品开发提供了科学依据。

英文摘要:

      Objective To study the quality characteristics of 4 kinds of typical fresh Zea mays L. varieties in Beijing-Zhangjiakou Region. Methods This study systematically compared the differences among 4 typical fresh Zea mays L. varieties grown in Beijing-Zhangjiakou Region, including 2 sweet-waxy varieties (336# and 368#), one sweet Zea mays L. variety (Meizhen 209) and one waxy Zea mays L. variety (Wannuo 2000). Through measurements of ear length, ear weight, moisture content, protein, crude fiber, soluble solids, total sugar, sucrose, reducing sugar and folic acid, combined with non-targeted metabolomic analysis using ultra performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry, the quality attributes of each variety were comprehensively evaluated. Results The results showed that Wannuo 2000 had the highest single-ear weight and the lowest moisture content, while Meizhen 209 exhibited significantly higher soluble solids, total sugar and sucrose content than the other varieties, indicated prominent sweetness. The 336# demonstrated a significant advantage in folic acid content, reached 141 μg/100 g, along with higher reducing sugar levels. Metabolomic analysed further revealed significant difference in metabolite composition among the varieties, with sweet-waxy varieties showed similar metabolic profiles, whereas sweet Zea mays L. and waxy Zea mays L. each possessed distinct metabolic characteristics. Conclusion This study clarifies the quality differences among the 4 kinds of fresh Zea mays L. varieties under the current experimental conditions, providing a scientific basis for consumer choice, variety breeding and nutrition-oriented product development.