甜玉米发芽条件对其营养品质的影响

Effect of germination conditions on the nutritional quality of sweet corn

对甜玉米的发芽相对湿度、温度和时间进行研究，得到一组最佳发芽参数：发芽相对湿度95％，发芽温度25℃～30℃，发芽时间48h．在此条件下，发芽率为75％左右．通过主成分分析法对未处理组、浸泡组、发芽组和未发芽组甜玉米的11个营养指标进行分析，结果表明前两个主成分（PCI和PC2）累积贡献率达到80．63％，反映了所有指标包含的大部分信息．经过发芽处理的甜玉米（发芽组与未发芽组）的特征营养指标总糖、游离氨基酸、Vc、VB2、VE和Ca，与未处理组（VB1含量）和浸泡组（淀粉、粗蛋白和粗纤维含量）明显不同．甜玉米的11个营养指标可以成功区分四组不同处理的样品．

The relative humidity, germinating temperature and germinating time of sweet corn were stud- ied in this work. The optimal parameters were as follows, relative humidity of 95%, temperature at 25℃;30℃ for 48 h, and the germination rate was about 75% at this condition. Principal component a- nalysis was used to analyze 11 nutritional components of four groups of control （non-treated）, soaked, germinated, and nongerminated samples. Results showed that the first two principal components ac- counted for 80.63% of accumulative contribution rate, and they reflected the most information of all metrics. Characteristic metrics of germinating sweet corn （including germinated and nongerminated groups） were total sugar, free amino acids, Vc, VB2, VE, and Ca, which were different from the control （VB1 content） and soaked （starch, crude protein and crude fiber contents） groups. These 11 metrics could successfully discriminate the four groups of different treatments.