The Comparison of Sugar Components in the Developing Grains of Sweet Corn and Normal Corn

被引：2

作者：

LIU Peng HU Changhao DONG Shuting WANG Kongjun and ZHANG JiwangCollege of Agronomy Shandong Agricultural University Taian PRChina ^{[271018
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机构：

来源：

Agricultural Sciences in China | 2003年 / 03期

关键词：

Sweet corn(Zeo mays L. seccharata Sturt); Normal corn(Zea mays L. indentata Sturt); Grain; Sugar component; HPLC;

D O I：

暂无

中图分类号：

S513 [玉米（玉蜀黍）];

学科分类号：

0901 ;

摘要：

<正> The sugar components and their dynamic variation in the developing grains of sweet corn(Zea mays L. seccharata Sturt)and normal corn (Zea mays L. indentata Sturt) were compared. There are WSP (water-soluble polysaccharides), sucrose, fructose, glucose, mannitol and sorbitol in both sweet corn and normal corn, but no maltose. Two components with different degrees of polymerization (D. P. N) were detected in the sweet corn; only one of them was detected in the normal corn 20 days after pollination. With the development of grains, the total soluble sugar content(TSS)in sweet corn increased, but in normal corn it decreased. The dynamic variation of WSP, sucrose, glucose, fructose, mannitol and sorbitol in sweet and normal corn grains are different. The contents of sugar components in the sweet corn grains are higher than that in the normal corn. Sweet corn accumulates less starch than normal corn.

引用

页码：26 / 32

页数：7