. 2022 Sep 20;14(19):3887. doi: 10.3390/nu14193887

Table 2.

Contents of 17 amino acids in fresh sweet–waxy corn from different regions.

Amino Acids	Inner Mongolia					Jilin				Heilongjiang
Amino Acids	1–1	1–2	1–3	1–4	1–5	2–1	2–2	2–3	2–4	3–1	3–2	3–3
Asp	2.45 ± 0.02 ^abc	2.33 ± 0.07 ^bcd	2.24 ± 0.12 ^d	2.18 ± 0.04 ^d	2.62 ± 0.02 ^a	2.25 ± 0.12 ^d	2.58 ± 0.11 ^a	2.29 ± 0.05 ^acd	2.22 ± 0.06 ^d	1.82 ± 0.02 ^e	1.88 ± 0.02 ^e	2.50 ± 0.17 ^b
Thr	1.37 ± 0.03 ^abc	1.41 ± 0.01 ^ab	1.32 ± 0.04 ^bc	1.31 ± 0.01 ^cd	1.41 ± 0.02 ^a	1.01 ± 0.05 ^f	1.23 ± 0.03 ^de	1.17 ± 0.02 ^e	1.15 ± 0.02 ^e	0.94 ± 0.04 ^f	1.01 ± 0.01 ^f	1.37 ± 0.08 ^abc
Ser	1.82 ± 0.01 ^ab	1.87 ± 0.09 ^a	1.79 ± 0.07 ^ab	1.72 ± 0.06 ^b	1.83 ± 0.01 ^a	1.22 ± 0.05 ^e	1.56 ± 0.01 ^c	1.46 ± 0.01 ^d	1.51 ± 0.05 ^cd	1.30 ± 0.00 ^e	1.26 ± 0.01 ^e	1.82 ± 0.05 ^ab
Glu	7.37 ± 0.42 ^bc	7.83 ± 0.73 ^ab	7.40 ± 0.01 ^bc	7.25 ± 0.18 ^bc	7.29 ± 0.01 ^bc	5.03 ± 0.45 ^e	6.49 ± 0.19 ^cd	5.58 ± 0.01 ^de	5.70 ± 0.23 ^de	5.64 ± 0.02 ^de	4.90 ± 0.05 ^e	8.33 ± 0.98 ^a
Gly	1.36 ± 0.03 ^ab	1.39 ± 0.02 ^a	1.27 ± 0.07 ^cde	1.21 ± 0.02 ^def	1.31 ± 0.03 ^abc	1.02 ± 0.04 ⁱ	1.18 ± 0.05 ^efg	1.14 ± 0.02 ^fgh	1.07 ± 0.05 ^hi	0.84 ± 0.05 ^j	1.10 ± 0.01 ^ghi	1.28 ± 0.01 ^bcd
Ala	3.57 ± 0.07 ^de	3.93 ± 0.00 ^bc	3.64 ± 0.10 ^cd	4.02 ± 0.04 ^b	4.48 ± 0.01 ^a	2.90 ± 0.19 ^g	3.96 ± 0.18 ^bc	3.28 ± 0.09 ^ef	2.60 ± 0.08 ^gh	2.44 ± 0.06 ^hi	2.27 ± 0.02 ⁱ	3.23 ± 0.36 ^f
Val	2.02 ± 0.08 ^a	1.94 ± 0.00 ^a	1.89 ± 0.09 ^a	1.86 ± 0.01 ^ab	1.91 ± 0.02 ^a	1.41 ± 0.11 ^def	1.71 ± 0.07 ^bc	1.57 ± 0.01 ^cd	1.50 ± 0.05 ^de	1.29 ± 0.04 ^f	1.39 ± 0.01 ^ef	1.92 ± 0.18 ^a
Met	0.78 ± 0.07 ^a	0.77 ± 0.02 ^a	0.71 ± 0.00 ^ab	0.73 ± 0.04 ^a	0.72 ± 0.01 ^ab	0.61 ± 0.07 ^c	0.58 ± 0.02 ^c	0.59 ± 0.02 ^c	0.59 ± 0.01 ^c	0.47 ± 0.01 ^d	0.65 ± 0.01 ^bc	0.78 ± 0.05 ^a
Ile	1.33 ± 0.05 ^a	1.32 ± 0.05 ^ab	1.31 ± 0.09 ^ab	1.29 ± 0.01 ^ab	1.32 ± 0.04 ^ab	0.94 ± 0.10 ^d	1.16 ± 0.06 ^bc	1.08 ± 0.02 ^cd	1.03 ± 0.03 ^cd	0.95 ± 0.05 ^d	0.98 ± 0.01 ^d	1.41 ± 0.16 ^a
Leu	4.46 ± 0.25 ^bc	4.92 ± 0.55 ^b	4.61 ± 0.24 ^b	4.74 ± 0.04 ^b	4.33 ± 0.00 ^bc	3.02 ± 0.33 ^e	3.86 ± 0.07 ^cd	3.33 ± 0.02 ^de	3.25 ± 0.23 ^de	3.79 ± 0.01 ^cd	3.27 ± 0.03 ^de	5.56 ± 0.65 ^a
Tyr	1.24 ± 0.05 ^a	1.24 ± 0.00 ^a	1.33 ± 0.06 ^a	1.24 ± 0.04 ^a	1.30 ± 0.01 ^a	0.93 ± 0.09 ^c	1.24 ± 0.03 ^a	1.12 ± 0.02 ^b	1.08 ± 0.00 ^b	1.03 ± 0.04 ^bc	1.02 ± 0.01 ^bc	1.34 ± 0.09 ^a
Phe	1.50 ± 0.07 ^bc	1.47 ± 0.08 ^bcd	1.28 ± 0.08 ^cd	1.47 ± 0.05 ^bcd	1.47 ± 0.06 ^bcd	1.26 ± 0.03 ^cd	1.53 ± 0.16 ^b	1.49 ± 0.15 ^bc	1.53 ± 0.12 ^b	1.41 ± 0.02 ^cd	1.24 ± 0.05 ^d	1.81 ± 0.14 ^a
Lys	1.41 ± 0.10 ^ab	1.27 ± 0.13 ^bc	1.19 ± 0.11 ^c	1.11 ± 0.02 ^cd	1.46 ± 0.05 ^a	1.00 ± 0.04 ^de	1.23 ± 0.07 ^c	1.22 ± 0.05 ^c	1.12 ± 0.01 ^cd	0.67 ± 0.08 ^f	0.95 ± 0.01 ^e	0.96 ± 0.05 ^de
His	1.10 ± 0.01 ^ab	1.18 ± 0.04 ^a	1.19 ± 0.01 ^a	1.12 ± 0.01 ^ab	1.02 ± 0.04 ^bc	0.84 ± 0.01 ^e	0.98 ± 0.10 ^cd	1.01 ± 0.05 ^bc	0.95 ± 0.02 ^cd	0.88 ± 0.08 ^de	0.93 ± 0.01 ^cde	1.12 ± 0.05 ^ab
Arg	1.54 ± 0.05 ^ab	1.65 ± 0.14 ^a	1.49 ± 0.04 ^abc	1.39 ± 0.09 ^bcd	1.49 ± 0.04 ^abc	1.16 ± 0.10 ^e	1.36 ± 0.09 ^cd	1.30 ± 0.01 ^de	1.26 ± 0.03 ^de	0.92 ± 0.05 ^f	1.15 ± 0.01 ^e	1.50 ± 0.02 ^abc
Pro	3.10 ± 0.22 ^ab	3.12 ± 0.35 ^ab	2.97 ± 0.31 ^ab	3.07 ± 0.29 ^ab	2.68 ± 0.23 ^bc	2.08 ± 0.06 ^d	2.71 ± 0.12 ^bc	2.33 ± 0.04 ^cd	2.30 ± 0.13 ^cd	2.36 ± 0.03 ^cd	2.26 ± 0.02 ^cd	3.27 ± 0.17 ^a
Trp	0.25 ± 0.01	–	0.24 ± 0.00	–	0.19 ± 0.01	–	0.13 ± 0.02	–	–	–	–	–
Total acid	36.41 ± 0.93 ^a	37.64 ± 1.38 ^a	35.63 ± 0.62 ^ab	35.70 ± 0.55 ^ab	36.64 ± 0.35 ^a	26.69 ± 1.72 ^d	33.35 ± 1.35 ^b	29.96 ± 0.12 ^c	28.84 ± 0.85 ^cd	26.75 ± 0.38 ^d	26.25 ± 0.29 ^d	38.23 ± 3.07 ^a
Protein	40.26 ± 0.35 ^a	40.09 ± 1.79 ^a	34.99 ± 0.61 ^b	38.78 ± 0.86 ^a	39.14 ± 0.86 ^a	32.38 ± 0.45 ^c	35.16 ± 0.26 ^b	30.49 ± 0.26 ^cd	30.74 ± 0.24 ^cd	35.98 ± 1.17 ^b	29.18 ± 0.83 ^d	35.41 ± 1.46 ^b

Notes: Data are the mean values of two determinations ± SD (mg/g). ^a–j Means the contents were significantly different among different regions (p < 0.05, ANOVA, Duncan); – means not detected.