[Temporal and spatial variations of chemical constituents in maize].
Study on the temporal and spatial variations of chemical constituents in maize showed that with the development of maize, the contents of total starch, crude protein and crude lipid in its kernel increased, while those of crude protein and crude lipid in its leaf and stem decreased. The content of fiber extracted by neutral agent and that of fiber and lignin in leaves and stems increased. The crude protein content of the top leaf was higher than that of the basal leaf, while the content of fiber extracted by neutral agent and that of fiber and lignin in the top leaf were lower than those of the basal leaf. The crude protein content of the top stem was higher than that of the basal stem, while the content of the fiber extracted by neutral agent and that of the fiber and lignin in the top stem were lower than those of the basal stem.
Chen
Yuxiang
Y
School of Biological and Agricultural Engineering, Jilin University, Changchun 130025, China. chenyuxiang2002@hotmail.com
Zhou
Daowei
D
Zhang
Yufen
Y
D004043:Dietary Fiber / Q000032:analysis; D008055:Lipids / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry; D018547:Plant Stems / Q000737:chemistry*; D011506:Proteins / Q000032:analysis; D013213:Starch / Q000032:analysis*; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry*
D004043:Dietary Fiber; D008055:Lipids; D011506:Proteins; D013213:Starch