甜玉米不同类型果汁活性物质动态研究

Study on dynamics of different types of sweet corn juice active substances

以甜玉米为试材,通过生、熟、单一、复合不同类型3个级次的果汁单一和综合比较,分析在保鲜过程中SOD、POD、Vc、黄酮、脯氨酸等物质的动态变化规律和趋势,结果表明:1)SOD活性熟甜玉米果汁高,不同级别中三级的高;2)POD活性生甜玉米果汁高,不同级别中一级的高;3)Vc含量生甜玉米果汁高,不同级别生、熟表现不一;4)黄酮含量不同类型、不同级别均表现不一;5)脯氨酸含量熟甜玉米果汁高,3个级别均是前高后低;6)生、熟甜玉米果汁单一和复合比较各物质分别的趋势总体是一致的。

In this experiment, sweet corn as materials in types of raw, cooked, single and composite at 3 levels was compared individually and comprehensively. Dynamic variation and trends analyses of substances such as SOD, POD, VC, flavonoids, proline in the preservation process were made. The results showed that： 1）SOD activity of cooked sweet corn juice is high and is highest at level-3;2）POD activity of raw sweet corn juice is high and is highest at level-1;3）VC content of raw sweet corn juice is high, different levels of raw and cooked mixed performance;4）Flavonoids in different types and levels showed mixed;5）Proline in cooked sweet corn juice is high, three levels are all from high to low;6）Individual and comprehensive comparison of all substances in raw and cooked sweet corn juice showed all trends are consistent.