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Study on the quality analysis of 4 kinds of typical fresh Zea mays L. in Beijing-Zhangjiakou Region
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Jia-Hao LIU1, 2, Tian-Xiao XUE1, 3, An LI1, Meng WANG1, Feng-Mei SUN4, Jie ZHAO1, *
Journal of Food Safety & Quality | 2026, 17(14) : 229 - 236
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Journal of Food Safety & Quality | 2026, 17(14): 229-236
• Food Analysis and Detection •
Study on the quality analysis of 4 kinds of typical fresh Zea mays L. in Beijing-Zhangjiakou Region
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Jia-Hao LIU1, 2, Tian-Xiao XUE1, 3, An LI1, Meng WANG1, Feng-Mei SUN4, Jie ZHAO1, *
Affiliations
  • 1.Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
  • 2.Faculty of Science and Technology, Beijing Normal-Hongkong Baptist University, Zhuhai 519087, China
  • 3.Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • 4.Department of Postgraduate of Hebei North University, Zhangjiakou 075000, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260326002
Outline
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Objective

To study the quality characteristics of 4 kinds of typical fresh Zea mays L. varieties in Beijing-Zhangjiakou Region.

Methods

This study systematically compared the differences among 4 typical fresh Zea mays L. varieties grown in Beijing-Zhangjiakou Region, including 2 sweet-waxy varieties (336# and 368#), one sweet Zea mays L. variety (Meizhen 209) and one waxy Zea mays L. variety (Wannuo 2000). Through measurements of ear length, ear weight, moisture content, protein, crude fiber, soluble solids, total sugar, sucrose, reducing sugar and folic acid, combined with non-targeted metabolomic analysis using ultra performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry, the quality attributes of each variety were comprehensively evaluated.

Results

The results showed that Wannuo 2000 had the highest single-ear weight and the lowest moisture content, while Meizhen 209 exhibited significantly higher soluble solids, total sugar and sucrose content than the other varieties, indicated prominent sweetness. The 336# demonstrated a significant advantage in folic acid content, reached 141 μg/100 g, along with higher reducing sugar levels. Metabolomic analysed further revealed significant difference in metabolite composition among the varieties, with sweet-waxy varieties showed similar metabolic profiles, whereas sweet Zea mays L. and waxy Zea mays L. each possessed distinct metabolic characteristics.

Conclusion

This study clarifies the quality differences among the 4 kinds of fresh Zea mays L.varieties under the current experimental conditions, providing a scientific basis for consumer choice, variety breeding and nutrition-oriented product development.

fresh Zea mays L.  /  quality analysis  /  folic acid  /  metabolomics  /  varietal differences
刘嘉豪, 薛天笑, 李安, 王蒙, 孙丰梅, 赵杰. 京张地区4种典型鲜食玉米品质分析研究. 食品安全质量检测学报, 2026 , 17 (14) : 229 -236 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260326002
Jia-Hao LIU, Tian-Xiao XUE, An LI, Meng WANG, Feng-Mei SUN, Jie ZHAO. Study on the quality analysis of 4 kinds of typical fresh Zea mays L. in Beijing-Zhangjiakou Region[J]. Journal of Food Safety & Quality, 2026 , 17 (14) : 229 -236 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260326002
Appendix
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Year 2026 volume 17 Issue 14
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260326002
  • Receive Date：2026-03-26
  • Online Date：2026-11-05
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  • Received：2026-03-26
Funding
Affiliations
    1.Institute of Quality Standard and Testing Technology of Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
    2.Faculty of Science and Technology, Beijing Normal-Hongkong Baptist University, Zhuhai 519087, China
    3.Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
    4.Department of Postgraduate of Hebei North University, Zhangjiakou 075000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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