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紫糯玉米灌浆期花青素积累的时间和模式表明了最佳收获期。

Timing and Pattern of Anthocyanin Accumulation during Grain Filling in Purple Waxy Corn ( L.) Suggest Optimal Harvest Dates.

作者信息

Kim Jung-Tae, Yi Gibum, Chung Ill-Min, Son Beom-Young, Bae Hwan-Hee, Go Young Sam, Ha Jun Young, Baek Seong-Bum, Kim Sun-Lim

机构信息

Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon-si 16429, Republic of Korea.

Department of Crop Science, Sanghuh College of Life Science, Konkuk University, Seoul 05029, Republic of Korea.

出版信息

ACS Omega. 2020 Jun 19;5(25):15702-15708. doi: 10.1021/acsomega.0c02099. eCollection 2020 Jun 30.

DOI:10.1021/acsomega.0c02099
PMID:32637845
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7331206/
Abstract

Purple-corn kernels contain anthocyanins, a group of antioxidants proposed to be beneficial to human health. This study investigated the concentrations of anthocyanins and amino acids and the composition of fatty acids in the kernels of purple waxy corn ( L.) "Heukjinjuchal" during grain filling to determine when the grain nutritional value is at its highest. During grain filling, anthocyanin contents increased as the kernel color darkened. Among the anthocyanins measured, cyanidin-3-β--glucoside reached the highest contents, 57.0-409.1 mg kg fresh weight in raw kernels and 1027.6 mg kg in dry seeds. Pelargonidin-3-β--glucoside and malvidin-3-β--glucoside became detectable at 21 days after silking; they occurred in the second- and third-highest amounts, respectively, among anthocyanins in the purple-corn cultivars tested. The anthocyanin accumulation pattern was strongly associated with physicochemical properties and partly associated with amino acid content. Anthocyanin contents increased in a stepwise rather than linear fashion. This study showed that kernels undergo dramatic changes that affect the nutritional value of fresh corn.

摘要

紫玉米籽粒含有花青素，这是一类被认为对人体健康有益的抗氧化剂。本研究调查了紫糯玉米（L.）“Heukjinjuchal”籽粒灌浆期花青素、氨基酸的含量以及脂肪酸的组成，以确定籽粒营养价值最高的时期。在籽粒灌浆期，花青素含量随着籽粒颜色变深而增加。在所测定的花青素中，矢车菊素-3-β-葡萄糖苷含量最高，鲜籽粒中为57.0 - 409.1毫克/千克，干种子中为1027.6毫克/千克。天竺葵素-3-β-葡萄糖苷和芍药素-3-β-葡萄糖苷在吐丝后21天开始被检测到；在所测试的紫玉米品种中，它们的含量分别位列花青素中的第二和第三高。花青素的积累模式与物理化学性质密切相关，部分与氨基酸含量相关。花青素含量呈逐步增加而非线性增加。本研究表明，籽粒会发生显著变化，从而影响鲜食玉米的营养价值。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/f0be101cf474/ao0c02099_0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/0ee6f8569f09/ao0c02099_0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/8dc8ee86ea03/ao0c02099_0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/42a5856d131f/ao0c02099_0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/f0be101cf474/ao0c02099_0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/0ee6f8569f09/ao0c02099_0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/8dc8ee86ea03/ao0c02099_0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/42a5856d131f/ao0c02099_0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/03a4/7331206/f0be101cf474/ao0c02099_0004.jpg

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