金佛山方竹不同出土高度和部位竹笋营养品质分析

秦敏; 王晓芹; 卞丽丽; 伍虹雨; 姚文静; 林树燕

doi:10.12302/j.issn.1000-2006.202303001

秦敏, 王晓芹, 卞丽丽, 伍虹雨, 姚文静, 林树燕

南京林业大学学报（自然科学版） ›› 2024, Vol. 48 ›› Issue (6) : 79-90.

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南京林业大学学报（自然科学版） ›› 2024, Vol. 48 ›› Issue (6) : 79-90. DOI: 10.12302/j.issn.1000-2006.202303001

研究论文

金佛山方竹不同出土高度和部位竹笋营养品质分析

秦敏 ¹^,² ,
王晓芹 ³ ,
卞丽丽 ¹^,² ,
伍虹雨 ¹^,² ,
姚文静 ¹ ,
林树燕 ¹^,^*

作者信息 +

Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts

QIN Min ¹^,² ,
WANG Xiaoqin ³ ,
BIAN Lili ¹^,² ,
WU Hongyu ¹^,² ,
YAO Wenjing ¹ ,
LIN Shuyan ¹^,^*

Author information +

文章历史 +

摘要

【目的】探明金佛山方竹(Chimonobambusa utilis)竹笋不同出土高度[(0,10]、(10,20]、(20,30]、(30,40] cm]及不同部位(上部、中部、下部)在营养品质上的差异,综合评定其营养价值,为金佛山方竹竹笋产品开发提供参考。【方法】利用液相色谱等方法测定竹笋营养品质指标,采用主成分分析和隶属函数法评价不同出土高度和部位金佛山方竹笋的综合营养品质。【结果】金佛山方竹笋不同出土高度的营养成分呈现出规律性变化,随着出土高度的增加,竹笋膳食纤维、粗脂肪、灰分、单宁、还原糖、果糖和葡萄糖含量逐渐升高,与之相反的是水分、粗蛋白、蔗糖、总酸和矿质元素含量总体逐渐降低,而总糖、黄酮含量呈先上升后下降的趋势,维生素C含量相对稳定;不同出土高度的方竹笋所含氨基酸种类较多,出土(0,10] cm竹笋的总氨基酸含量和人体必需氨基酸含量均显著高于其他3个出土高度。不同部位金佛山方竹笋的营养成分存在差异,自下部至上部,灰分、单宁、总糖、还原糖、果糖、葡萄糖含量呈逐渐下降趋势,而水分、粗蛋白、黄酮、总酸和矿质元素含量总体逐渐上升,膳食纤维、蔗糖含量相对稳定。竹笋下部维生素C含量最高,竹笋上部粗脂肪含量最低,且总氨基酸和人体必需氨基酸含量显著高于中部和下部。【结论】随出土高度的增加和竹笋部位的下降,金佛山方竹笋综合营养品质逐渐降低。

Abstract

【Objective】The nutritional quality of Chimonobambusa utilis bamboo shoots at different heights ((0,10], (10,20],(20,30],(30,40] cm) and parts (upper, middle, lower) were analyzed. Understanding the nutritional variation rules and evaluating the nutritional value of C. utilis shoots at different heights and parts will provide a reference for the product development of bamboo shoots.【Method】The content of each nutrient component was determined by liquid chromatography. Principal component analysis and the subordinate function method were used to comprehensively evaluate the nutritional quality of C. utilis bamboo shoots at different heights and parts.【Result】There were differences in the nutritional composition of bamboo shoots at different heights in C. utilis. With increasing shoot height, reducing sugar, fructose, and glucose in the bamboo shoots gradually increased, whereas the contents of contents of water, crude protein, sucrose, and total acid decreased. The total sugar and flavonoid contents showed a trend of initially increasing and then decreasing. Vitamin C contents were stable. The contents of total amino acids and essential amino acids at 0-10 cm were significantly higher than those at the other three heights. In addition, there were significant differences in the nutritional composition of different parts of the bamboo shoots. From the lower part to the upper part of the shoots, the content of ash, tannins, total sugar, reducing sugar, fructose and glucose gradually decreased, while the content of water, crude protein, flavonoids, total acid and mineral elements generally increased. The contents of dietary fiber and sucrose were stable. Vitamin C content was the highest in the lower part of bamboo shoots. In the upper part of the bamboo shoots, the content of crude fat was the lowest and the content of total amino acids and essential amino acids in the upper part of bamboo shoots was significantly higher than that in the middle and lower parts.【Conclusion】The comprehensive nutritional quality of C. utilis bamboo shoots gradually decreased with increasing emergence height and decreasing bamboo shoot position.

导出引用

秦敏, 王晓芹, 卞丽丽, 等. 金佛山方竹不同出土高度和部位竹笋营养品质分析[J]. 南京林业大学学报（自然科学版）. 2024, 48(6): 79-90 https://doi.org/10.12302/j.issn.1000-2006.202303001

QIN Min, WANG Xiaoqin, BIAN Lili, et al. Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2024, 48(6): 79-90 https://doi.org/10.12302/j.issn.1000-2006.202303001

中图分类号： S795

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