测定6种不同品种鲜食玉米粗脂肪、蛋白质、淀粉、还原糖和总酚含量，并对脂肪酸组成进行气相色谱分析；通过比较玉米浸膏的Fe3+还原力和羟自由基(?OH)、超氧阴离子(O2￣?)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl，DPPH)自由基清除率，评价其抗氧化活性，并探讨抗氧化活性与玉米总酚的相关性。结果表明，鲜食玉米含粗脂肪6.17%~13.63%、蛋白质9.57%~15.30%、淀粉58.90%~69.52%、还原糖33.51%~42.12%、总酚1.52 mg/g~2.68 mg/g。其中迪甜6号、晋超甜1号和超甜1825的粗脂肪、蛋白质、还原糖、总酚含量较高，京科糯2000、美玉糯13号和都市丽人淀粉含量较高。美玉糯13号饱和脂肪酸含量较高，晋超甜1号不饱和脂肪酸含量较高。超甜1825的Fe3+还原力最好，迪甜6号清除?OH、O2￣?、DPPH自由基能力较高，抗氧化活性与玉米总酚含量呈正相关。
英文摘要:
Rough fat, protein, starch, reducing sugar and total phenol content in 6 fresh-eating maize were determined. Fatty acid composition were analysised by gas chromatography. Antioxidant activity were evaluated by compared Fe3+ restoring force and hydroxyl radical (?OH), superoxide anion (O2￣?), 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical-scavenging rate, then explored the relationship between antioxidant activity and total phenolics in maize. Results showed that fresh edible maize contained crude fat 6.17%~13.63%, protein 9.57%~15.30%, starch 58.90%~69.52%, reducing sugar 33.51%~42.12% and total phenols 1.52 mg/g~2.68 mg/g. Among deferent fresh corn varieties, crude fat, protein, reducing sugar and total phenols in Ditian 6, Jinchaotian 1 and Chaotian 1825 maize were higher, starch in Jingkenuo 2000, Meiyunuo 13 and Dushiliren maize were higher. Unsaturated fatty acid(UFA) in Jinchaotian 1 was highest, saturated fatty acid(SFA) in Meiyunuo 13 was highest. Fe3+ restoring force of Chaotian 1825 was highest, ?OH, O2￣?, DPPH radical-scavenging rate of Ditian 6 were the best.
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