甜质型和普通型玉米籽粒发育过程中糖组分比较研究

利用高效液相色谱 (HPLC)技术比较分析了甜质型 (ZeamaysL .SeccharataSturt)和普通型玉米 (ZeamaysL .IndentataSturt)籽粒中糖组分的动态变化规律。结果表明 ,籽粒发育初期 (授粉后 10d) ,2类型间糖组分差异不显著 ,均含有水溶性多糖 (WSP)、蔗糖、果糖、葡萄糖、山梨醇和甘露醇 ;授粉 2 0d后 ,甜质型玉米能积累 2种聚合度不同的WSP(其保留时间分别为 5 .2 8和 5 .98min) ,而普通型玉米仅有其中的 1种 (保留时间为 5 .98min) ;整个籽粒发育过程中未测得麦芽糖。甜质型玉米随籽粒发育其可溶性总糖 (TSS)含量增加 ,而普通型玉米的含量降低 ,其中WSP、蔗糖、葡萄糖、果糖、甘露醇、山梨醇在 2类型玉米籽粒发育过程中的动态变化不同。甜质型玉米的直链、支链淀粉含量较普通型玉米少 ,其中直链淀粉含量随籽粒发育而降低 ,支链淀粉含量则升高。

The Comparison of Sugar Components in the Developing Grains of Sweet Corn and Normal Corn

The sugar components and their dynamic variation in the developing grains of sweet corn(Zea mays L. seccharata Sturt)and normal corn (Zea mays L. indentata Sturt) were compared. There are WSP (water-soluble polysaccharides), sucrose, fructose, glucose, mannitol and sorbitol in both sweet corn and normal corn, but no maltose. Two components with different degrees of polymerization (D. P. N) were detected in the sweet corn; only one of them was detected in the normal corn 20 days after pollination. With the development of grains, the total soluble sugar content(TSS)in sweet corn increased, but in normal corn it decreased. The dynamic variation of WSP, sucrose, glucose, fructose, mannitol and sorbitol in sweet and normal corn grains are different. The contents of sugar components in the sweet corn grains are higher than that in the normal corn. Sweet corn accumulates less starch than normal corn.