| 糯玉米鲜子粒和熟子粒叶酸含量分析及评价 |
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| 引用本文： | 董会,徐丽,史亚兴,赵久然,卢柏山,樊艳丽,席胜利,张翠芬,高宁,史亚民,刘焱辉.糯玉米鲜子粒和熟子粒叶酸含量分析及评价[J].玉米科学,2019,27(2):16-20,35. |
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| 作者姓名： | 董会 徐丽 史亚兴 赵久然 卢柏山 樊艳丽 席胜利 张翠芬 高宁 史亚民 刘焱辉 |
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| 作者单位： | 北京市农林科学院玉米研究中心/玉米DNA指纹及分子育种北京重点实验室 |
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| 基金项目： | 北京市粮经作物产业创新团队（BAIC09-2018）、北京市科技计划课题（Z171100001517013）、北京市农林科学院青年科研基金（QNJJ201723）、北京市农林科学院院级科技创新团队建设项目（JNKYT201603） |
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| 摘 要： | 以8个不同糯玉米品种为材料,利用高效液相色谱-质谱联用法,测定糯玉米适采期鲜子粒叶酸含量和蒸煮后熟子粒叶酸含量。结果表明,糯玉米品种间鲜子粒叶酸含量存在显著差异,京科糯928含量最高,为305.43μg/100 g;农科玉368、兆玉18、京科糯2016叶酸含量在200～300μg/100 g;京科糯2010、垦粘1号、中航糯3号和万糯2000等4个品种叶酸含量较低,为100～200μg/100 g。蒸煮后熟子粒叶酸含量呈降低趋势,品种间熟子粒叶酸含量和叶酸流失率存在显著差异。京科糯928、农科玉368、京科糯2016、京科糯2010和兆玉18的叶酸流失率低于25.52%。综合表明,京科糯928和农科玉368鲜子粒和熟子粒叶酸含量较高且稳定,属于高叶酸营养强化型鲜食糯玉米品种,适合大面积推广种植。
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| 关 键 词： | 糯玉米 叶酸 鲜子粒 熟子粒 |
Analysis of Folic Acid Content in Fresh and Cooked Grains of Waxy Corn |
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| DONG Hui,XU Li,SHI Ya-xing,ZHAO Jiu-ran,LU Bai-shan,FAN Yan-li,XI Sheng-li,ZHANG Cui-fen,GAO Ning,SHI Ya-min and LIU Yan-hui.Analysis of Folic Acid Content in Fresh and Cooked Grains of Waxy Corn[J].Journal of Maize Sciences,2019,27(2):16-20,35. |
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| Authors: | DONG Hui XU Li SHI Ya-xing ZHAO Jiu-ran LU Bai-shan FAN Yan-li XI Sheng-li ZHANG Cui-fen GAO Ning SHI Ya-min and LIU Yan-hui |
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| Institution: | Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China,Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China and Maize Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Maize DNA Fingerprinting and Molecular Breeding, Beijing 100097, China |
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| Abstract: | |
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| Keywords: | Waxy corn Folic acid Fresh grain Cooked grain |
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