CAJ | 학술논문

本研究以渝甜糯为试验对象，以授粉后的生长期表示成熟度，研究了糯6米在成熟过程中营养成分及籽粒颜色的变化情况。结果表明随糯6米的不断成熟，其籽粒水分含量不断下降，而蛋白质、脂肪、淀粉的含量持续升高，籽粒中β-胡萝卜素的累积主要发生在成熟后期。氨基酸分析发现成熟度对糯6米籽粒蛋白质的氨基酸组成的影响有限，有些氨基酸含量随成熟度虽有显著差异（P ＜0.05），但绝对变化量并不大。油酸和亚油酸是组成各成熟度6米籽粒脂肪的主要脂肪酸。在低成熟度时，钾是糯6米籽粒中最丰富的矿物质，而在高成熟度籽粒中被磷或钙所代替。伴随着成熟，籽粒的亮度不断下降，而红度和黄度不断提升。籽粒黄度与其成熟度之间的高相关性（R ＝0.97）表明可用籽粒黄度衡量鲜食糯米的成熟度。
본연구이투첨나위시험대상，이수분후적생장기표시성숙도，연구료나6미재성숙과정중영양성분급자립안색적변화정황。결과표명수나6미적불단성숙，기자립수분함량불단하강，이단백질、지방、정분적함량지속승고，자립중β-호라복소적루적주요발생재성숙후기。안기산분석발현성숙도대나6미자립단백질적안기산조성적영향유한，유사안기산함량수성숙도수유현저차이（P ＜0.05），단절대변화량병불대。유산화아유산시조성각성숙도6미자립지방적주요지방산。재저성숙도시，갑시나6미자립중최봉부적광물질，이재고성숙도자립중피린혹개소대체。반수착성숙，자립적량도불단하강，이홍도화황도불단제승。자립황도여기성숙도지간적고상관성（R ＝0.97）표명가용자립황도형량선식나미적성숙도。
The effects of maturity on nutrients and color of chongqing sweet -waxy maize were studied.The growing season after pollination was regarded as maturity .The results showed that the seed moisture content constantly decreased with maturity.Conversely,the seed protein,fat and starch content increased with maturity.β-Carotene accumulated rapidly during the later period of maturation.The degree of maturity had little effect on the amino acid.Although for some amino acids,significant variations were observed with different maturities (P <0. 05),the absolute levels of these variations were relative small.Oleic and linolenic acids were the main fatty acids in fat from the seeds with varied maturity.Potassium was confirmed as the most abundant mineral in seeds with lower maturity.Phosphorus or calcium taked the place of potassium in seeds with higher maturity.The brightness of seeds decreased with maturity,while the redness and yellowness increased with maturity.The good correlation(R =0.97) between yellowness and the maturity of seeds indicated that the yellowness of seeds could be used to judge the maturi-ty of fresh waxy corn.