| 李辛琲,苏德悦,杨粉团,孔凡丽,杨浩,沙芳宇,曹庆军,李刚.硫肥施用对鲜食糯玉米籽粒风味物质的影响[J].中国粮油学报,2025,40(4):23-31 |
| 硫肥施用对鲜食糯玉米籽粒风味物质的影响 |
| Effect of Sulfur FertilizerApplication on Flavor Substances in Fresh Waxy Maize Kernels |
| 投稿时间：2024-01-26 修订日期：2024-12-10 |
| DOI： |
| 中文关键词: 鲜食糯玉米 硫 挥发性化合物 风味 |
| 英文关键词:fresh waxy maize sulfur volatile compounds flavor |
| 基金项目:吉林省科技发展计划项目（20210302007NC、YDZJ202301ZYTS336）；吉林省农业科技创新工程(CXGC2022RCY013) |
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| 中文摘要: |
| 为探究硫对鲜食糯玉米籽粒风味物质的影响，以松糯9（Sn9）和万糯2000（Wn2000）为试验材料，设置施硫组与对照组（不施硫），利用顶空固相微萃取和气相色谱-质谱联用技术（HS-SPME-GC-MS）对适采期鲜食糯玉米籽粒鲜样以及蒸煮后的风味化合物组分进行分析。结果表明，对Sn9和Wn2000处理分别检出52种、40种挥发性化合物，两品种共有组分为2-戊基呋喃与壬醛。施硫后不同加工方式下鲜食糯玉米籽粒的挥发性化合物的种类明显增加，Sn9共增加(E)-2-庚烯醛、2-甲氧基-4-乙烯基苯酚等15种化合物；Wn2000共增加(E)-2-庚烯醛、苯甲醛和2-辛烯等11种化合物。硫的施用还增加了鲜食糯玉米籽粒中含硫化合物的种类和含量，如二正癸基砜、顺式-2,4-二甲基噻吩,S,S-二氧化物等，风味活度值法（OAV）与主成分分析进一步验证，以上化合物的增加对糯玉米籽粒鲜样和蒸煮风味均有增益效果，但不同品种间化合物种类及含量具有差异。 |
| 英文摘要: |
| To explore the effect of sulfur on the flavor compounds of fresh waxy maize kernels, Songnuo 9 ( Sn9 ) and Wannuo 2000 ( Wn2000 ) were used as experimental materials, and the sulfur application group and the control group ( no sulfur application ) were set up. Headspace solid-phase microextraction and gas chromatography-mass spectrometry ( HS-SPME-GC-MS ) were used to analyze the fresh samples of fresh waxy maize kernels and the flavor compounds after cooking. The results showed that a total of 52 and 40 volatile compounds were detected by Sn9 and Wn2000 respectively, and the common components of the two varieties were 2-pentylfuran and nonanal.After sulfur application, the types of volatile compounds in fresh waxy maize kernels under different processing methods increased significantly. Sn9 increased 15 compounds such as (E) -2-heptenal and 2-methoxy-4-vinylphenol. Wn2000 added 11 compounds such as (E) -2-heptenal, benzaldehyde and 2-octene. The application of sulfur also increased the types and contents of sulfur-containing compounds in fresh waxy maize kernels, such as di-n-decyl sulfone, cis-2,4-dimethylthiophene, S, S-dioxide, etc. The flavor activity value method (OAV) and principal component analysis further verified that the increase of the above compounds had a gain effect on the fresh and cooking flavor of waxy maize kernels, but the types and contents of compounds were different among different varieties. |
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