2种鲜食黑糯玉米营养组分及香气的比较

Comparison on Nutritional Composition and Aroma of Two Kinds of Fresh Black Waxy Corns

为了比较2种鲜食黑糯玉米的营养组分和风味物质之间的差异,对海南产地与江苏产地连黑甜糯2110和江苏产地苏科糯1505的基本营养成分和矿物质元素进行测定,采用顶空固相微萃取气相色谱质谱联用技术(HS-SPME-GC-MS)对风味物质进行鉴定和检测,结合气味活度值(OAV)和偏最小二乘判别分析(PLS-DA)法对挥发性风味物质进行多元统计分析。结果表明:不同鲜食黑糯玉米中灰分、淀粉、总糖和花色苷的含量有显著差异(P<0.05),铁、锌、硒等矿物质元素含量较高且没有显著差异(P>0.05)。在鲜食黑糯玉米中共鉴定出了44种挥发性风味物质,其中特征性风味物质包括1-辛烯-3-醇、异戊醛、戊醛、正己醛、2-辛烯醛、壬醛、2-壬烯醛、癸醛和3-羟基-2-丁酮;最后确定了正己醛、庚醛、2-庚酮和3-辛烯-2-酮是区分不同品种鲜食黑糯玉米的标志性化合物。

In order to compare the differences of nutritional composition and flavor components between two kinds of fresh black waxy corns,the basic nutrition and mineral elements of Lianheitiannuo 2110 from Hainan province and Sukenuo 1505 from Jiangsu province were determined.The flavor substances were identified and detected by headspace solid phase microextraction gas chromatography mass spectrometry(HS-SPME-GC-MS)and analyzed by multivariate statistics combined with odor activity value(OAV)and partial least squares discriminant analysis(PLS-DA).The results indicated that the contents of ash,starch,total sugar and anthocyanin in different fresh black waxy corn were significantly different(P<0.05),while the contents of iron,zinc,and selenium were high and there was no significant difference(P>0.05).A total of 44 volatile flavor compounds were identified in fresh black waxy corn,among which the characteristic flavor compounds included 1-octen-3-ol,3-methyl-butanal,pentanal,hexanal,2-octenal,nonanal,2-nonenal,decanal and acetoin.Finally,n-hexanal,heptanal,2-heptanone and 3-octene-2-one were identified as the potential markers to distinguish the fresh black waxy corn of different varieties.