Evaluation of nutritional quality of fresh corn in Xinjiang

doi:10.6048/j.issn.1001-4330.2025.07.012

Xinjiang Agricultural Sciences ›› 2025, Vol. 62 ›› Issue (7): 1670-1676.DOI: 10.6048/j.issn.1001-4330.2025.07.012

• Food and cash crops column • Previous Articles Next Articles

Evaluation of nutritional quality of fresh corn in Xinjiang

ZHU Jingrong¹(), ZHAO Yuxin¹^,², SONG Zhanteng¹, REN Hongsong¹, AN Jing¹, YANG Ruina¹, LIU Rongrong³, Mairepati Yushanjiang³, YANG Leilei³(), Pazilaiti Ainiwaer¹()

1. Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region /Xinjiang Key Laboratory of Agricultural Product Quality and Safety/ Research Institute of Agricultural Quality Standards & Testing Technology, Urumqi 830091, China
2. College of Food Sciences and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
3. Agricultural Product Brand Construction and Production and Marketing Service Center of Xinjiang Uygur Autonomous Region, Urumqi 830063, China

Received:2024-12-30 Online:2025-07-20 Published:2025-09-05
Correspondence author: YANG Leilei, Pazilaiti Ainiwaer
Supported by:
Key R & D Program Project of Xinjiang Uygur Autonomous Region(2023B02041);Central Guidance for Local Scientific and Technological Development Funding Project(ZYYD2024JD04)

新疆鲜食糯玉米营养品质评价

朱靖蓉¹(), 赵玉馨¹^,², 宋占腾¹, 任红松¹, 安静¹, 杨睿娜¹, 刘茸茸³, 麦热帕提·玉山江³, 杨蕾蕾³(), 帕孜莱提·艾尼瓦尔¹()

1.新疆维吾尔自治区农业科学院农业质量标准与检测技术研究所/农业农村部荒漠绿洲生态区特色农产品功能营养与健康重点实验室(省部共建)/新疆农产品质量安全重点实验室, 乌鲁木齐 830091
2.新疆农业大学食品科学与药学学院, 乌鲁木齐 830052
3.新疆维吾尔自治区农产品品牌建设与产销服务中心, 乌鲁木齐 830063

通讯作者: 杨蕾蕾,帕孜莱提·艾尼瓦尔
作者简介:朱靖蓉(1972-),女,研究员,硕士研究生,研究方向为农产品质量安全与营养品质评价,(E-mail)Zhujr2030@163.com
基金资助:
新疆维吾尔自治区重点研发项目(2023B02041);中央地方科技发展资金项目(ZYYD2024JD04)

Abstract

Abstract:

【Objective】 Fresh edible corn, which is rich in protein, amino acids, vitamins, and minerals, serves as an important resource. This study aims to systematically evaluate 31 nutritional parameters (including protein, starch, amino acids, and minerals) in nine fresh corn samples representing four varieties from five major producing regions in Xinjiang. 【Methods】 The 31 nutritional indexes (protein, starch, amino acid, mineral) were comprehensively evaluated by using analysis of variance (ANOVA) and cluster analysis. 【Results】 Black waxy corn (Jiaruize) exhibited the highest protein (4.62 g/100g), total sugar (5.80 g/100g), total amino acids (40.40 mg/g), and umami-associated amino acids content (10.43 mg/g) content (P<0.05). Its zero-amylose starch characteristic and zinc enrichment capacity (0.83 mg/100g) also provided unique processing advantages. White waxy corn (Moshangxing) demonstrated the highest VB₂ (0.46 mg/100g) and total mineral content (561.29 mg/100g). 【Conclusion】 Cluster analysis categorized the nine samples into four distinct functional groups. The comprehensive evaluation identified black waxy corn (Jiaruize) from Changji as having the optimal nutritional quality.

Key words: fresh corn; nutritional quality; quality evaluation

摘要：

【目的】分析鲜食玉米富含蛋白质,氨基酸、维生素和矿物质等多种营养成分,为研究新疆不同品种鲜食玉米的营养品质特征提供参考。【方法】以新疆5大产区9个鲜食糯品种为对象,采用方差及聚类分析对鲜食糯玉米的31项营养指标(蛋白质、淀粉、氨基酸、矿物质等)进行综合评价。【结果】黑糯玉米(家瑞泽)在蛋白质(4.62 g/100g)、总糖(5.80 g/100g)、总氨基酸(40.40 mg/g)及鲜味氨基酸(10.43 mg/g)等指标含量最高(P<0.05),其零直链淀粉特性及锌富集能力(0.83 mg/100g)赋予其独特加工优势;白糯玉米(漠上行)VB₂(0.46 mg/100g)及总矿物质(561.29 mg/100g)含量最高。聚类分析将9个鲜食糯玉米划分为4类,功能分异显著。【结论】9个鲜食糯玉米中,昌吉产黑糯玉米(家瑞泽)综合营养品质最优,明确了新疆鲜食玉米的营养成分和特征。

关键词: 鲜食玉米, 营养品质, 品质评价

CLC Number:

S632.9

ZHU Jingrong, ZHAO Yuxin, SONG Zhanteng, REN Hongsong, AN Jing, YANG Ruina, LIU Rongrong, Mairepati Yushanjiang, YANG Leilei, Pazilaiti Ainiwaer. Evaluation of nutritional quality of fresh corn in Xinjiang[J]. Xinjiang Agricultural Sciences, 2025, 62(7): 1670-1676.

朱靖蓉, 赵玉馨, 宋占腾, 任红松, 安静, 杨睿娜, 刘茸茸, 麦热帕提·玉山江, 杨蕾蕾, 帕孜莱提·艾尼瓦尔. 新疆鲜食糯玉米营养品质评价[J]. 新疆农业科学, 2025, 62(7): 1670-1676.

Figures/Tables 6

References 12

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样品名称 Sample names	样品编号 Sample number	百粒重 Hundred grains weight (g)	籽粒颜色 Seed color	产地(新疆) Place of origin (Xinjiang)
黄糯玉米(漠上行) Yellow sticky corn (Up the desert)	YM-1	51.10	黄色	博乐市
白糯玉米(漠上行) White sticky corn (Up the desert)	YM-2	45.60	白色	博乐市
花糯玉米(玉黍美佳) Flower sticky corn (Yushumeijia)	YM-3	26.06	花色	乌苏市
黄糯玉米(龙疆金谷) Yellow sticky corn (Long jiang jingu)	YM-4	33.46	黄色	阿勒泰地区
白糯玉米(天一) White sticky corn (Tianyi)	YM-5	57.24	白色	伊宁市
黑糯玉米(九河谷) Black sticky corn (Jiuhegu)	YM-6	38.01	黑色	伊宁市
白糯玉米(九河谷) White sticky corn (Jiuhegu)	YM-7	47.42	白色	伊宁市
黑糯玉米(家瑞泽) Black sticky corn (Jiaruize)	YM-8	32.70	黑色	昌吉州
黄糯玉米(家瑞泽) Yellow sticky corn (Jiaruize)	YM-9	26.65	黄色	昌吉州

样品名称 Sample names	样品编号 Sample number	百粒重 Hundred grains weight (g)	籽粒颜色 Seed color	产地(新疆) Place of origin (Xinjiang)
黄糯玉米(漠上行) Yellow sticky corn (Up the desert)	YM-1	51.10	黄色	博乐市
白糯玉米(漠上行) White sticky corn (Up the desert)	YM-2	45.60	白色	博乐市
花糯玉米(玉黍美佳) Flower sticky corn (Yushumeijia)	YM-3	26.06	花色	乌苏市
黄糯玉米(龙疆金谷) Yellow sticky corn (Long jiang jingu)	YM-4	33.46	黄色	阿勒泰地区
白糯玉米(天一) White sticky corn (Tianyi)	YM-5	57.24	白色	伊宁市
黑糯玉米(九河谷) Black sticky corn (Jiuhegu)	YM-6	38.01	黑色	伊宁市
白糯玉米(九河谷) White sticky corn (Jiuhegu)	YM-7	47.42	白色	伊宁市
黑糯玉米(家瑞泽) Black sticky corn (Jiaruize)	YM-8	32.70	黑色	昌吉州
黄糯玉米(家瑞泽) Yellow sticky corn (Jiaruize)	YM-9	26.65	黄色	昌吉州

营养功能成分 Nutritional Functional Components	黄糯玉米 (漠上行) Yellow Sticky corn (Upper Desert Line)	白糯玉米 (漠上行) White Sticky corn (Upper Desert Line)	花糯玉米 (玉黍美佳) Flower Sticky corn (Kibu Mika)	黄糯玉米 (龙疆金谷) Yellow Sticky corn (Longjiang Jingu)	白糯玉米 (天一) White Sticky corn (Tianyi)	黑糯玉米 (九河谷) Black Sticky corn (Nine Rivers Valley)	白糯玉米 (九河谷) White Sticky corn (Nine Rivers Valley)	黑糯玉米 (家瑞泽) Black Sticky corn (Karezawa)	黄糯玉米 (家瑞泽) Yellow Sticky corn (Karasawa)
蛋白质 Protein (g/100g)	3.95±0.04^cd	4.18±0.04^b	3.93±0.18^cde	4.02±0.01^c	3.6±0.04^f	3.80±0.01^e	4.26±0.02^b	4.62±0.03^a	3.81±0.08^de
粗淀粉 Crude starch (g/100g)	24.91±0.68^c	26.18±0.02^b	16.77±0.15^e	27.63±0.29^a	24.58±0.29^c	26.45±0.33^b	26.12±0.02^b	20.64±0.21^d	26.43±3.40^b
总糖 Total sugar (g/100g)	2.55±0.02^d	2.03±0.01^e	3.40±0.04^c	3.45±0.01^c	4.00±0.02^b	1.79±0.01^f	3.22±0.03^c	5.80±0.34^a	3.42±0.04^c
蔗糖 Sucrose (g/100g)	1.83±0.03^f	2.03±0.26^e	2.08±0.05^ef	2.78±0.02^c	3.53±0.01^b	0.82±0.01^g	2.34±0.03^d	4.29±0.35^a	2.64±0.03^c
还原糖 Reducing sugar (g/100g)	0.72±0.03^f	-	1.32±0.01^b	0.67±0.01^g	0.47±0.01^h	0.97±0.01^c	0.89±0.01^d	1.51±0.01^a	0.78±0.01^e
VB₁ (mg/100g)	0.26±0.18^d	0.46±0.03^a	0.42±0.05^a	0.16±0.23^e	0.32±0.15^c	0.32±0.01^c	0.41±0.01^b	0.24±0.02^d	0.41±0.01^b
VB₆ (mg/100g)	0.54±0.02^d	1.11±0.10^a	0.66±0.05^d	0.91±0.01^c	1.13±0.06^a	0.97±0.02^bc	0.85±0.05^c	1.08±0.02^ab	0.88±0.08^c
直链淀粉 Straight chain starch (%)	1.80±0.05^b	1.21±0.03^c	-	-	2.72±0.08^a	-	-	-	0.31±0.01^d

营养功能成分 Nutritional Functional Components	黄糯玉米 (漠上行) Yellow Sticky corn (Upper Desert Line)	白糯玉米 (漠上行) White Sticky corn (Upper Desert Line)	花糯玉米 (玉黍美佳) Flower Sticky corn (Kibu Mika)	黄糯玉米 (龙疆金谷) Yellow Sticky corn (Longjiang Jingu)	白糯玉米 (天一) White Sticky corn (Tianyi)	黑糯玉米 (九河谷) Black Sticky corn (Nine Rivers Valley)	白糯玉米 (九河谷) White Sticky corn (Nine Rivers Valley)	黑糯玉米 (家瑞泽) Black Sticky corn (Karezawa)	黄糯玉米 (家瑞泽) Yellow Sticky corn (Karasawa)
蛋白质 Protein (g/100g)	3.95±0.04^cd	4.18±0.04^b	3.93±0.18^cde	4.02±0.01^c	3.6±0.04^f	3.80±0.01^e	4.26±0.02^b	4.62±0.03^a	3.81±0.08^de
粗淀粉 Crude starch (g/100g)	24.91±0.68^c	26.18±0.02^b	16.77±0.15^e	27.63±0.29^a	24.58±0.29^c	26.45±0.33^b	26.12±0.02^b	20.64±0.21^d	26.43±3.40^b
总糖 Total sugar (g/100g)	2.55±0.02^d	2.03±0.01^e	3.40±0.04^c	3.45±0.01^c	4.00±0.02^b	1.79±0.01^f	3.22±0.03^c	5.80±0.34^a	3.42±0.04^c
蔗糖 Sucrose (g/100g)	1.83±0.03^f	2.03±0.26^e	2.08±0.05^ef	2.78±0.02^c	3.53±0.01^b	0.82±0.01^g	2.34±0.03^d	4.29±0.35^a	2.64±0.03^c
还原糖 Reducing sugar (g/100g)	0.72±0.03^f	-	1.32±0.01^b	0.67±0.01^g	0.47±0.01^h	0.97±0.01^c	0.89±0.01^d	1.51±0.01^a	0.78±0.01^e
VB₁ (mg/100g)	0.26±0.18^d	0.46±0.03^a	0.42±0.05^a	0.16±0.23^e	0.32±0.15^c	0.32±0.01^c	0.41±0.01^b	0.24±0.02^d	0.41±0.01^b
VB₆ (mg/100g)	0.54±0.02^d	1.11±0.10^a	0.66±0.05^d	0.91±0.01^c	1.13±0.06^a	0.97±0.02^bc	0.85±0.05^c	1.08±0.02^ab	0.88±0.08^c
直链淀粉 Straight chain starch (%)	1.80±0.05^b	1.21±0.03^c	-	-	2.72±0.08^a	-	-	-	0.31±0.01^d

元素名称 Element names	黄糯玉米 (漠上行) Yellow Sticky corn (Upper Desert Line)	白糯玉米 (漠上行) White Sticky corn (Upper Desert Line)	花糯玉米 (玉黍美佳) Flower Sticky corn (Kibu Mika)	黄糯玉米 (龙疆金谷) Yellow Sticky corn (Longjiang Jingu)	白糯玉米(天一) White Sticky corn (Tianyi)	黑糯玉米 (九河谷) Black Sticky corn (Nine Rivers Valley)	白糯玉米 (九河谷) White Sticky corn (Nine Rivers Valley)	黑糯玉米 (家瑞泽) Black Sticky corn (Karezawa)	黄糯玉米 (家瑞泽) Yellow Sticky corn (Karasawa)
Fe	0.74±0.08^c	0.72±0.08^c	0.45±0.02^f	0.92±0.06^a	0.68±0.10^d	0.82±0.01^b	0.82±0.01^b	0.67±0.02^d	0.65±0.06^e
K	244±2.83^g	328±8.49^a	241.5±7.78^g	293.5±6.50^c	297.5±2.12^b	277±7.07^d	256±0.00^e	278.5±3.54^d	253±19.80^f
Zn	0.46±0.02^h	0.5±0.03^g	0.35±0.02^l	0.67±0.02^d	0.52±0.03^f	0.83±0.07^a	0.8±0.02^c	0.82±0.10^b	0.6±0.03^e
Ca	5.16±0.18^e	3.87±0.30^g	12.9±0.42^a	3.57±0.03^h	2.58±0.31^l	8.49±0.88^b	7.86±0.97^c	6.64±0.23^d	4.78±0.08^f
P	125.5±0.71^d	135±9.90^b	81.15±1.06^h	141.5±7.60^a	126.5±1.06^c	103.5±0.71^f	105±2.83^e	126.5±2.12^c	101±1.41^g
Mg	80.5±0.85^c	93.15±3.27^a	51.9±1.84^g	75.55±2.90^d	91.3±2.48^b	60.4±3.34^f	69.5±3.32^e	68.9±0.85^e	60.9±2.83^f
总矿物质 Total minerals	456.86±0.12^e	561.29±0.11^a	387.80±0.14^l	515.65±0.04^c	519.1±0.24^b	450.54±0.32^f	439.9±0.22^g	482.0±0.15^d	420.91±0.35^h

Evaluation of nutritional quality of fresh corn in Xinjiang

新疆鲜食糯玉米营养品质评价

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氨基酸种类 Amino acid type	氨基酸含量 Amino acid content (mg/g)
氨基酸种类 Amino acid type	黄糯玉米 (漠上行)	白糯玉米 (漠上行)	花糯玉米 (玉黍美佳)	黄糯玉米 (龙疆金谷)	白糯玉米 (天一)	黑糯玉米 (九河谷)	白糯玉米 (九河谷)	黑糯玉米 (家瑞泽)	黄糯玉米 (家瑞泽)
天门冬氨酸 Asp	2.33±0.02	2.59±0.01	1.84±0.07	2.41±0.11	2.29±0.04	2.36±0.01	2.59±0.06	2.71±0.08	1.99±0.06
苏氨酸 Thr	1.66±0.02	1.76±0.02	1.24±0.01	1.70±0.09	1.57±0.04	1.63±0.01	1.80±0.03	1.83±0.05	1.33±0.03
丝氨酸 Ser	2.10±0.03	2.26±0.06	1.57±0.01	2.21±0.10	1.97±0.09	2.09±0.01	2.33±0.04	2.33±0.04	1.72±0.04
谷氨酸 Glu	6.96±0.06	7.35±0.06	5.02±0.13	7.30±0.25	6.44±0.29	6.96±0.01	7.48±0.21	7.72±0.25	5.57±0.12
甘氨酸 Gly	1.38±0.02	1.44±0.01	1.02±0.01	1.39±0.06	1.33±0.01	1.35±0.01	1.45±0.04	1.54±0.06	1.09±0.03
丙氨酸 Ala	3.03±0.01	3.25±0.03	2.23±0.04	3.23±0.11	2.97±0.11	3.05±0.02	3.27±0.07	3.60±0.04	2.50±0.06
缬氨酸 Val	1.85±0.04	1.91±0.04	1.38±0.05	1.81±0.06	1.65±0.03	1.81±0.01	1.94±0.10	2.03±0.01	1.44±0.02
蛋氨酸 Met	0.53±0.01	0.59±0.03	0.48±0.03	0.76±0.02	0.53±0.02	0.67±0.01	0.62±0.01	0.70±0.01	0.47±0.02
异亮氨酸 Lle	1.32±0.02	1.35±0.03	1.00±0.05	1.34±0.03	1.15±0.02	1.26±0.04	1.41±0.06	1.44±0.03	1.01±0.02
亮氨酸 Leu	4.59±0.05	4.66±0.02	3.34±0.11	4.69±0.13	3.94±0.17	4.4±0.03	4.93±0.11	4.90±0.16	3.45±0.13
酪氨酸 Tyr	1.165	1.21±0.03	1.06±0.14	0.13±0.04	1.03±0.04	1.23±0.03	1.3±0.04	1.33±0.02	0.94±0.04
苯丙氨酸 Phe	2.12±0.01	2.2±0.01	1.56±0.04	2.11±0.08	1.72±0.05	2.04±0.14	2.32±0.06	2.3±0.01	1.66±0.05
组氨酸 His	1.33±0.01	1.38±0.01	1.06±0.01	1.26±0.03	0.13	1.31±0.01	1.34±0.01	1.37±0.01	1.06±0.01
赖氨酸 Lys	1.2±0.03	1.3±0.01	0.89±0.01	1.18±0.08	1.19±0.02	1.16±0.01	1.31±0.04	1.23±0.08	1.02±0.03
精氨酸 Arg	1.47±0.02	1.57±0.01	1.04±0.01	1.38±0.06	1.41±0.06	1.43±0.01	1.54±0.04	1.52±0.06	1.11±0.03
脯氨酸 Prd	3.67±0.02	3.70±0.05	2.52±0.08	3.62±0.17	3.4±0.13	3.37±0.01	3.87±0.10	3.86±0.09	2.61±0.09
总氨基酸 Total amino acids	36.71±0.03	38.50±0.03	27.12±0.48	37.69±1.44	33.82±0.89	36.07±0.24	39.44±0.90	40.40±0.24	28.94±0.77
必需氨基酸 Essential amino acid	13.27±0.35	13.75±0.12	9.89±0.21	13.56±0.50	11.75±0.30	12.97±0.11	14.33±0.39	14.42±0.01	10.36±0.30
鲜味氨基酸 Umami amino acids	9.29±0.06	9.94±0.06	6.85±0.14	9.71±0.37	8.72±0.33	9.32±0.28	10.06±0.27	10.43±0.18	7.56±0.18

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