鲜食糯玉米籽粒含糖量与品尝相关性分析

卢柏山, 董会, 刘辉, 徐丽, 樊艳丽, 史亚兴, 赵久然

Correlation Analysis between Sugar Content and Taste of Fresh-Eaten Waxy Corn Grains

Lu Baishan, Dong Hui, Liu Hui, Xu Li, Fan Yanli, Shi Yaxing, Zhao Jiuran

表3 糯玉米籽粒可溶性固形物和相关糖分含量

Table 3 Contents of soluble solids and related sugars in waxy corn grains

品种 Variety 可溶性固形物 Soluble solids (%) 可溶性糖含量 Soluble sugar content (mg/g FW) 蔗糖含量 Sucrose content (mg/g FW) 还原糖含量 Reducing sugar content (mg/g FW) 京紫糯219 Jingzinuo 219 12.65±0.23a 26.85±0.70cd 27.29±1.20b 1.36±0.06d 京科糯2000 Jingkenuo 2000 11.52±0.83abcd 28.19±0.54bc 22.83±1.26c 1.66±0.09bc 京科糯569 Jingkenuo 569 10.27±1.75d 26.22±0.50cd 20.61±1.27cd 1.61±0.01c 京科糯768 Jingkenuo 768 12.51±0.95ab 31.02±1.09a 33.12±2.82a 1.73±0.01b 京科糯2000E Jingkenuo 2000E 12.02±0.68abc 30.09±1.47ab 29.85±2.97ab 1.88±0.02a 京黄糯269 Jinghuangnuo 269 10.56±0.38cd 24.78±2.11de 19.45±2.20cd 1.22±0.07e 苏玉糯2号 Suyunuo 2 10.94±0.94bcd 23.67±1.50e 18.32±1.88d 1.72±0.00b