金佛山方竹不同出土高度和部位竹笋营养品质分析

doi:10.12302/j.issn.1000-2006.202303001

国家林草科技领军期刊
中国精品科技期刊
中国高校百佳科技期刊
江苏省新闻出版政府奖期刊奖
RCCSE林学权威期刊（A+）
CSCD核心期刊
Scopus数据库收录期刊
中文核心期刊
SCD核心期刊

作者加群：102861116

微信公众号：南京林业大学学报

高级检索

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

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^,^*()

1.南京林业大学南方现代林业协同创新中心,南京林业大学竹类研究所,江苏南京 210037
2.南京林业大学生命科学学院,江苏南京 210037
3.山东省诸城市人民政府舜王街道农业农村服务中心,山东诸城 262200

收稿日期:2023-03-01 修回日期:2023-04-07 出版日期:2024-11-30 发布日期:2024-12-10
通讯作者: *林树燕(lrx@njfu.com.cn),教授。
作者简介:
秦敏(mq178828@163.com),负责试验设计与论文初稿写作;王晓芹(xiaoqin-2009@163.com),负责试验与论文修改。
基金资助:
国家重点研发计划(2021YFD2200503);宜宾市重大攻关项目(智慧竹业关键技术研究与集成示范项目);贵州省特色林业产业科研项目(特林研2020-17);江苏高校优势学科建设工程资助项目(PAPD)

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

QIN Min¹^,²(), WANG Xiaoqin³(), BIAN Lili¹^,², WU Hongyu¹^,², YAO Wenjing¹, LIN Shuyan¹^,^*()

1. Co-Innovation Center for Sustainable Forestry in Southern China, Bamboo Research Institute, Nanjing Forestry University, Nanjing 210037, China
2. College of Life Science, Nanjing Forestry University, Nanjing 210037, China
3. Agricultural and Rural Service Centre, Shunwang Street, Zhucheng City People’s Government, Shandong Province, Zhucheng 262200, China

Received:2023-03-01 Revised:2023-04-07 Online:2024-11-30 Published:2024-12-10

摘要/Abstract

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。

关键词: 金佛山方竹, 竹笋出土高度, 竹笋不同部位, 营养品质

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.

Key words: Chimonobambusa utilis, bamboo shoot height, bamboo shoot different parts, nutritional quality

中图分类号:

S795

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.

QIN Min, WANG Xiaoqin, BIAN Lili, WU Hongyu, YAO Wenjing, LIN Shuyan. Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts[J].Journal of Nanjing Forestry University (Natural Science Edition), 2024, 48(6): 79-90.DOI: 10.12302/j.issn.1000-2006.202303001.

图/表 12

表1

表2

表3

表4

表5

金佛山方竹笋不同出土高度营养品质指标主成分的特征向量和载荷矩阵"

品质指标 quality index	主成分1 PC 1		主成分2 PC 2		主成分3 PC 3
品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix
水分moisture	-0.966	-0.219	-0.235	-0.092	-0.110	-0.064
维生素C vitamin C	-0.620	-0.141	0.784	0.305	-0.032	-0.019
黄酮flavone	-0.578	-0.131	0.801	0.312	0.153	0.089
总酸total acid	0.741	0.168	0.632	0.246	0.226	0.132
单宁tannin	-0.122	-0.028	-0.828	-0.322	0.547	0.319
膳食纤维dietary fiber	-0.530	-0.120	0.148	0.058	0.835	0.487
粗蛋白crude protein	0.977	0.222	-0.207	-0.080	-0.049	-0.029
粗脂肪crude fat	0.369	0.084	-0.915	-0.356	0.163	0.095
总糖total sugar	-0.886	-0.201	0.263	0.102	-0.382	-0.223
还原糖reducing sugar	-0.997	-0.226	-0.056	-0.022	0.058	0.034
果糖fructose	-0.918	-0.208	-0.395	-0.154	-0.023	-0.014
葡萄糖glucose	-0.896	-0.203	-0.442	-0.172	-0.045	-0.026
蔗糖sucrose	0.995	0.226	0.089	0.035	-0.042	-0.024
磷P	0.703	0.159	0.711	0.277	-0.004	-0.002
钾K	0.662	0.150	0.634	0.247	-0.401	-0.234
镁Mg	-0.626	-0.142	-0.063	-0.024	-0.777	-0.453
钙Ca	0.960	0.218	0.277	0.108	0.028	0.016
铜Cu	-0.849	-0.193	0.462	0.180	0.255	0.149
铁Fe	0.415	0.094	0.584	0.227	0.697	0.407
锰Mn	0.957	0.217	-0.233	-0.091	-0.171	-0.100
锌Zn	0.946	0.215	0.071	0.028	0.316	0.184
硒Se	-0.962	-0.218	0.157	0.061	-0.222	-0.130
鲜味氨基酸 umami amino acid	0.993	0.225	0.082	0.032	0.090	0.053
甜味氨基酸 sweet amino acid	0.971	0.220	0.024	0.010	-0.239	-0.140
芳香味氨基酸 aromatic amino acid	0.904	0.205	-0.423	-0.164	-0.07	-0.041
苦味氨基酸 bitter amino acid	-0.929	-0.211	0.351	0.136	0.120	0.070
必需氨基酸EAA	0.967	0.219	-0.205	-0.080	-0.149	-0.087
总氨基酸TAA	0.979	0.222	-0.121	-0.047	-0.162	-0.095
EAA占TAA比例EAA to TAA ratio	-0.267	-0.061	-0.941	-0.366	0.208	0.121
特征值eigenvalue	19.454		6.608		2.938
方差贡献率/% variance contribution rate	67.082		22.786		10.132
累计方差贡献率/% cumulative variance contribution rate	67.082		89.868		100.000

表5

表6

表7

表8

表9

表10

表11

表12

参考文献 50

[1]	伍虹雨, 林树燕, 丁雨龙, 等. 金佛山方竹果实发育特征及淀粉粒动态变化[J]. 南京林业大学学报(自然科学版), 2023, 47 (6):150-158.
	WU H Y, LIN S Y, DING Y L, et al. Study on development characteristics and dynamic changes of starch granules in the fruit of Chimonobambusa utilis[J]. J Nanjing For Univ (Nat Sci Ed), 2023, 47 (6):150-158.DOI:10.12302/j.issn.1000-2006.202206042.
[2]	杨金来, 高贵宾, 张甫生, 等. 5种彩色笋壳的金佛山方竹笋品质分析与评价[J]. 食品科学, 2022, 43(6):303-308.
	YANG J L, GAO G B, ZHANG F S, et al. Quality analysis and evaluation of five cultivars of Chimonobambusa quadrangularis shoots with color shell from Jinfoshan Mountain[J]. Food Sci, 2022, 43(6):303-308.DOI: 10.7506/spkx1002-6630-20210414-199.
[3]	任春春, 贾玉龙, 娄义龙, 等. 贵州金佛山方竹笋营养及功能成分剖析[J]. 食品与发酵工业, 2021, 47(10):214-221.
	REN C C, JIA Y L, LOU Y L, et al. Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis,Guizhou[J]. Food Ferment Ind, 2021, 47(10):214-221.DOI: 10.13995/j.cnki.11-1802/ts.026330.
[4]	丁波, 殷建强, 刘世农, 等. 金佛山方竹研究进展及其开发利用[J]. 贵州农业科学, 2011, 39(10):175-178.
	DING B, YIN J Q, LIU S N, et al. Research progress of Chimonobombusa utilis and its development and utilization[J]. Guizhou Agric Sci, 2011, 39(10):175-178.DOI: 10.3969/j.issn.1001-3601.2011.10.049.
[5]	时俊帅, 谷瑞, 陈双林, 等. 不同海拔的高节竹笋蛋白质营养品质差异分析[J]. 江西农业大学学报, 2019, 41(2):308-315.
	SHI J S, GU R, CHEN S L, et al. The effect of altitude on the protein nutritional value of Phyllostachys prominens bamboo shoots[J]. Acta Agric Univ Jiangxiensis, 2019, 41(2):308-315.DOI: 10.13836/j.jjau.2019037.
[6]	伍明理, 代朝霞, 刘艳江, 等. 贵州11种竹笋营养成分分析及品质比较[J/OL]. 分子植物育种(2022-05-31).
	WU M L, DAI C X, LIU Y J, et al. Analysis of nutritional components and quality comparison of 11 edible bamboo shoots in Guizhou Province[J/OL]. Molecular Plant Breeding(2022-05-31). https://kns.cnki.net/kcms/detail/46.1068.s.20220530.1433.006.html.
[7]	张佳佳, 白瑞华, 丁兴萃. 两种主要食用竹笋的营养及安全品质比较[J]. 食品研究与开发, 2021, 42(8):18-23.
	ZHANG J J, BAI R H, DING X C. Comparison of nutrition and safety of two main edible bamboo shoots[J]. Food Res Dev, 2021, 42(8):18-23.DOI: 10.12161/j.issn.1005-6521.2021.08.004.
[8]	沈学桂, 申展, 杨邦国, 等. 覆盖雷竹林土壤高温胁迫对竹笋萌发和笋体大小的影响[J]. 江西农业大学学报, 2020, 42(5):1013-1021.
	SHEN X G, SHEN Z, YANG B G, et al. Effects of high soil temperature stress on bamboo shoot germination and shoot size in covered Phyllostachys violascens praecox forest[J]. Acta Agric Univ Jiangxiensis, 2020, 42(5):1013-1021.DOI: 10.13836/j.jjau.2020113.
[9]	胡文杰, 庞宏东, 胡兴宜, 等. 竹林密度和施肥种类对幕阜山区毛竹笋产量和品质及土壤理化性质的影响[J]. 林业科学, 2021, 57(12):32-42.
	HU W J, PANG H D, HU X Y, et al. Effects of bamboo forest density and fertilizer types on the yield and quality of Phyllostachys edulis bamboo shoots and soil physicochemical properties in Mufu Mountain area[J]. Sci Silvae Sin, 2021, 57(12):32-42.DOI: 10.11707/j.1001-7488.20211204.
[10]	胡德胜, 陈丽华, 胡俊靖, 等. 施肥对覆土栽培高节竹笋产量和品质的影响[J]. 浙江林业科技, 2021, 41(4):50-55.
	HU D S, CHEN L H, HU J J, et al. Effect of fertilization on shoot yield and quality of Phyllostachys prominens under soil covered cultivation[J]. J Zhejiang For Sci Technol, 2021, 41(4):50-55.DOI: 10.3969/j.issn.1001-3776.2021.04.008.
[11]	郭子武, 江志标, 陈双林, 等. 覆土栽培对高节竹笋品质的影响[J]. 广西植物, 2015, 35(4):515-519.
	GUO Z W, JIANG Z B, CHEN S L, et al. Influence of soil covered cultivation on shoot quality of Phyllostachys prominens[J]. Guihaia, 2015, 35(4):515-519.DOI: 10.11931/guihaia.gxzw201407042.
[12]	董春凤, 赵一鹤. 储藏时间和温度对甜龙竹笋采后品质的影响[J]. 竹子学报, 2021, 40(4):80-86.
	DONG C F, ZHAO Y H. Effects of storage time and temperature on postharvest quality of Dendrocalamus brandisii shoots[J]. J Bamboo Res, 2021, 40(4):80-86.DOI: 10.12390/jbr2022040.
[13]	杨奕, 董文渊, 邱月群, 等. 筇竹笋生长过程中营养成分的变化[J]. 东北林业大学学报, 2015, 43(1):80-82,87.
	YANG Y, DONG W Y, QIU Y Q, et al. Transformation of nutritional compositions in Chimonobambusa tumidissinoda shoots during growth process[J]. J Northeast For Univ, 2015, 43(1):80-82,87.DOI: 10.13759/j.cnki.dlxb.2015.01.004.
[14]	NIRMALA C, DAVID E, SHARMA M L. Changes in nutrient components during ageing of emerging juvenile bamboo shoots[J]. Int J Food Sci Nutr, 2007, 58(8):612-618.DOI: 10.1080/09637480701359529.
[15]	李荣, 刀定伟, 向明欢, 等. 版纳甜龙竹笋不同部位营养特征分析[J]. 林业科技开发, 2010, 24(4):76-78.
	LI R, DAO D W, XIANG M H, et al. Analysis on nutrient quantity in different parts of Dendrocalamus hamiltonii shoots[J]. China For Sci Technol, 2010, 24(4):76-78.DOI: 10.3969/j.issn.1000-8101.2010.04.021.
[16]	莫润宏, 汤富彬, 丁明, 等. 雷竹笋不同部位的游离氨基酸含量[J]. 浙江农业科学, 2012, 53(7):961-963.
	MO R H, TANG F B, DING M, et al. Contents of free amino acids in different parts of Phyllostachys praecox shoots[J]. J Zhejiang Agric Sci, 2012, 53(7):961-963.DOI: 10.16178/j.issn.0528-9017.2012.07.039.
[17]	冯会丽, 吴正保, 史彦江, 等. 基于因子分析的灰枣优良无性系果实品质评价[J]. 食品科学, 2016, 37(9):77-81.
	FENG H L, WU Z B, SHI Y J, et al. Fruit quality evaluation of superior clones of Zizyphus jujuba cv.Huizao based on factor analysis[J]. Food Sci, 2016, 37(9):77-81.DOI: 10.7506/spkx1002-6630-201609015.
[18]	杨蕾, 洪林, 刘兆俊, 等. 六个金柑品种果实品质与营养综合评价[J]. 浙江农业学报, 2022, 34(3):534-547.
	YANG L, HONG L, LIU Z J, et al. Comprehensive evaluation of fruit quality and nutrition of six kumquat varieties[J]. Acta Agric Zhejiangensis, 2022, 34(3):534-547.DOI: 10.3969/j.issn.1004-1524.2022.03.14.
[19]	詹卉, 邓琳, 何文志, 等. 不同种源龙竹竹笋营养价值分析[J]. 西南林业大学学报(自然科学), 2017, 37(3):204-209.
	ZHAN H, DENG L, HE W Z, et al. Nutrient analysis of Dendrocalamus giganteus shoots from different provenances[J]. J Southwest For Univ (Nat Sci), 2017, 37(3):204-209.DOI: 10.11929/j.issn.2095-1914.2017.03.033.
[20]	章志远, 丁兴萃, 崔逢欣, 等. 感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J]. 食品科学, 2017, 38(5):167-173.
	ZHANG Z Y, DING X C, CUI F X, et al. Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation[J]. Food Sci, 2017, 38(5):167-173.DOI: 10.7506/spkx1002-6630-201705027.
[21]	李雪蕾, 丁兴萃, 张闪闪, 等. 不同光强下麻竹笋不同部位苦涩味物质含量的变化[J]. 南京林业大学学报(自然科学版), 2015, 39(3):161-166.
	LI X L, DING X C, ZHANG S S, et al. The distributions of bitter and astringent taste compounds in the bamboo shoot of Dendrocalamus latiflorus under different light intensities[J]. J Nanjing For Univ (Nat Sci Ed), 2015, 39(3):161-166.DOI: 10.3969/j.issn.1000-2006.2015.03.029.
[22]	陈松河, 马丽娟, 丁振华, 等. 5种牡竹属笋用竹竹笋营养成分之比较[J]. 竹子学报, 2018, 37(4):4-8,19.
	CHEN S H, MA L J, DING Z H, et al. Comparison of nutritional components in bamboo shoots of five Dendrocalamus species[J]. J Bamboo Res, 2018, 37(4):4-8,19.DOI: 10.19560/j.cnki.issn1000-6567.2018.04.002.
[23]	徐森, 谷瑞, 陈双林, 等. 竹子箨叶形态性状的种间差异及其与竹笋食味品质指标的关系[J]. 生态学杂志, 2022, 41(2):270-277.
	XU S, GU R, CHEN S L, et al. Interspecific differences in morphological traits of sheath leaves and their relationships with taste quality indices of bamboo shoots[J]. Chin J Ecol, 2022, 41(2):270-277.DOI: 10.13292/j.1000-4890.202202.013.
[24]	WU X Y, HAN W, YANG Z Q, et al. The difference in temperature between day and night affects the strawberry soluble sugar content by influencing the photosynthesis,respiration and sucrose phosphatase synthase[J]. Hort Sci (Prague), 2021, 48(4):174-182.DOI: 10.17221/169/2020-hortsci.
[25]	REN R H, WAN Z W, CHEN H W, et al. The effect of inter-varietal variation in sugar hydrolysis and transport on sugar content and photosynthesis in Vitis vinifera L.leaves[J]. Plant Physiol Biochem, 2022, 189:1-13.DOI: 10.1016/j.plaphy.2022.07.031.
[26]	BRAUN D M. Phloem loading and unloading of sucrose:what a long,strange trip from source to sink[J]. Annu Rev Plant Biol, 2022,73:553-584.DOI: 10.1146/annurev-arplant-070721-083240.
[27]	丁雨龙, 林树燕, 魏强, 等. 竹子发育生物学研究进展[J]. 南京林业大学学报(自然科学版), 2022, 46(6):23-40.
	DING Y L, LIN S Y, WEI Q, et al. Advances in developmental biology of bamboos[J]. J Nanjing For Univ (Nat Sci Ed), 2022, 46(6):23-40.DOI: 10.12302/j.issn.1000-2006.202208067.
[28]	徐功勋, 崔晓文, 张新昊, 等. 桃结果枝压力束缚对树体矿质营养和碳同化产物分配的影响[J]. 沈阳农业大学学报, 2021, 52(1):90-95.
	XU G X, CUI X W, ZHANG X H, et al. Effects of pressure treatment on the distribution of mineral nutrition and carbon assimilation products on peach fruiting branches[J]. J Shenyang Agric Univ, 2021, 52(1):90-95.DOI: 10.3969/j.issn.1000-1700.2021.01.012.
[29]	甘小洪, 唐翠彬, 温中斌, 等. 寿竹笋的营养成分研究[J]. 天然产物研究与开发, 2013, 25(4):494-499.
	GAN X H, TANG C B, WEN Z B, et al. Nutrient components of Phyllostachys bambusoides f. shouzhu shoot[J]. Nat Prod Res Dev, 2013, 25(4):494-499.DOI: 10.16333/j.1001-6880.2013.04.013.
[30]	朱潇, 刘艳江, 伍明理, 等. 雷山方竹笋营养成分对比分析[J]. 经济林研究, 2022, 40(3):273-280.
	ZHU X, LIU Y J, WU M L, et al. Comparative analysis of nutrients from bamboo shoots of Chimonobambusa leishanensis[J]. Non Wood For Res, 2022, 40(3):273-280.DOI: 10.14067/j.cnki.1003-8981.2022.03.030.
[31]	朱勇, 罗朝光. 绿竹笋营养成分的测定与分析[J]. 经济林研究, 2012, 30(3):103-105.
	ZHU Y, LUO C G. Analysis of nutrient components in Dendrocalamopsis oldhami bamboo shoot[J]. Nonwood For Res, 2012, 30(3):103-105.DOI: 10.14067/j.cnki.1003-8981.2012.03.016.
[32]	孙建, 周红英, 乐美旺, 等. 芝麻种子萌发动态及其代谢生理变化研究[J]. 中国农业科技导报, 2020, 22(8):41-48.
	SUN J, ZHOU H Y, LE M W, et al. Germination dynamics and physiological changes of metabolism in sesame seed[J]. J Agric Sci Technol, 2020, 22(8):41-48.DOI: 10.13304/j.nykjdb.2019.0452.
[33]	魏利斌, 苏小雨, 高桐梅, 等. 芝麻芽菜的氨基酸动态变化及营养风味评价[J]. 食品研究与开发, 2022, 43(11):63-70.
	WEI L B, SU X Y, GAO T M, et al. Dynamic changes of amino acids and nutrition and taste evaluation of sesame sprouts[J]. Food Res Dev, 2022, 43(11):63-70.DOI: 10.12161/j.issn.1005-6521.2022.11.009.
[34]	Energy and protein requirements: report of a joint FAO/WHO/UNU expert consaltation[J]. World Health Organ Tech Rep Ser, 1985,724:1-206.
[35]	陈中爱, 耿阳阳, 黄珊, 等. 不同品种竹笋营养品质分析与综合评价[J]. 食品工业科技, 2023, 44(3):262-268.
	CHEN Z A, GENG Y Y, HUANG S, et al. Analysis and comprehensive evaluation of nutritional quality of bamboo shoots from different cultivars[J]. Sci Technol Food Ind, 2023, 44(3):262-268.DOI: 10.13386/j.issn1002-0306.2022030236.
[36]	ZHANG M J, MA Y R, CHE X Y, et al. Comparative analysis of nutrient composition of Caulerpa lentillifera from different regions[J]. J Ocean Univ China, 2020, 19(2):439-445.DOI: 10.1007/s11802-020-4222-x.
[37]	VAN SADELHOFF J H J, WIERTSEMA S P, GARSSEN J, et al. Free amino acids in human milk:a potential role for glutamine and glutamate in the protection against neonatal allergies and infections[J]. Front Immunol, 2020,11:1007.DOI: 10.3389/fimmu.2020.01007.
[38]	郇思琪, 刘登勇, 王笑丹, 等. 食品中呈鲜味物质研究进展[J]. 食品工业科技, 2020, 41(21):333-339.
	HUAN S Q, LIU D Y, WANG X D, et al. Research advances on umami substances in food[J]. Sci Technol Food Ind, 2020, 41(21):333-339.DOI: 10.13386/j.issn1002-0306.2020020157.
[39]	孙小青. 雷竹笋主要有效成分分析及其活性研究[D]. 长沙: 中南林业科技大学, 2014.
	SUN X Q. The main active ingredient analysis and activity of Phyllostachys pracecox[D]. Changsha: Central South University of Forestry & Technology, 2014.
[40]	程路芸, 温星, 马丹丹, 等. 毛竹快速生长过程中碳水化合物的时空变化[J]. 浙江农林大学学报, 2017, 34(2):261-267.
	CHENG L Y, WEN X, MA D D, et al. Spatial and temporal change of carbohydrates during rapid growth processes of Phyllostachys edulis[J]. J Zhejiang A F Univ, 2017, 34(2):261-267.DOI: 10.11833/j.issn.2095-0756.2017.02.009.
[41]	刘毅, 邓琳, 李鹏程, 等. 竹子快速生长过程中糖分代谢与运输机制研究[J]. 世界竹藤通讯, 2022, 20(4):104-108.
	LIU Y, DENG L, LI P C, et al. Study on sugar metabolism and transport mechanism during the rapid growth of bamboo[J]. World Bamboo Rattan, 2022, 20(4):104-108.DOI: 10.12168/sjzttx.2022.04.022.
[42]	WANG S G, PEI J L, LI J, et al. Sucrose and starch metabolism during Fargesia yunnanensis shoot growth[J]. Physiol Plant, 2020, 168(1):188-204.DOI: 10.1111/ppl.12934.
[43]	党丽敏, 陈东晖, 尹爱武. 苦竹竹笋营养成分分析[J]. 广州化工, 2017, 45(14):133-134,152.
	DANG L M, CHEN D H, YIN A W. Analysis of nutritional components in bamboo shoots of Pleioblastus amarus[J]. Guangzhou Chem Ind, 2017, 45(14):133-134,152.DOI: 10.3969/j.issn.1001-9677.2017.14.046.
[44]	王国玉, 马师, 代朝霞. 毛金竹竹笋营养成分分析[J]. 现代农业科技, 2014(24):282,284.
	WANG G Y, MA S, DAI Z X. Analysis on nutrients from bamboo shoots of Phyllostachys nigra var. henonis[J]. Mod Agric Sci Technol, 2014(24):282,284.DOI: 10.3969/j.issn.1007-5739.2014.24.161.
[45]	WOLF M B. Whole body acid-base and fluid-electrolyte balance:a mathematical model[J]. Am J Physiol Renal Physiol, 2013, 305(8):1118-1131.DOI: 10.1152/ajprenal.00195.2013.
[46]	WAIKHOM S D, LOUIS B, SHARMA C K, et al. Grappling the high altitude for safe edible bamboo shoots with rich nutritional attributes and escaping cyanogenic toxicity[J]. Biomed Res Int, 2013,2013:289285.DOI: 10.1155/2013/289285.
[47]	余旋. 四川核桃主产区根际解磷细菌研究[D]. 雅安: 四川农业大学, 2011.
	YU X. A study on phosphate-solubilizing bacteria of rhizosphere soil in walnut plant grown in Sichuan Province[D]. Yaan: Sichuan Agricultural University, 2011.
[48]	白祖云, 朱培英, 张高琦, 等. 筇竹笋采笋规格研究[J]. 安徽农业科学, 2021, 49(7):124-125,135.
	BAI Z Y, ZHU P Y, ZHANG G Q, et al. Study on harvesting specifications of Qiongzhuea tumidissinoda shoots[J]. J Anhui Agric Sci, 2021, 49(7):124-125,135.DOI: 10.3969/j.issn.0517-6611.2021.07.035.
[49]	蒋茜, 刘芳芳, 凡彩凤, 等. 竹笋加工及副产物利用研究进展[J]. 食品与发酵科技, 2021, 57(2):141-145.
	JIANG X, LIU F F, FAN C F, et al. Research progress in bamboo shoot processing and its comprehensive utilization[J]. Food Ferment Sci Technol, 2021, 57(2):141-145.DOI: 10.3969/j.issn.1674-506X.2021.02-022.
[50]	TANLEQUE-ALBERTO F, JUAN-BORRÁS M, ESCRICHE I. Antioxidant characteristics of honey from Mozambique based on specific flavonoids and phenolic acid compounds[J]. J Food Compos Anal, 2020,86:103377.DOI: 10.1016/j.jfca.2019.103377.

营养成分nutrient content	H1	H2	H3	H4
含水率/% moisture content	91.51±0.09 a	91.06±0.05 b	90.43±0.06 c	90.00±0.03 d
灰分质量分数/% ash content	10.74±0.58 b	11.89±0.71 ab	13.52±2.69 ab	14.77±0.80 a
粗蛋白质量分数/% crude protein content	5.92±0.21 a	4.59±1.81 b	4.17±1.45 b	4.08±0.90 b
粗脂肪质量分数/% crude fat content	0.42±0.11 b	0.48±0.02 b	0.78±0.05 a	0.88±0.04 a
膳食纤维质量分数/% dietary fiber content	23.64±2.72 c	25.29±0.30 bc	27.52±2.27 ab	30.91±2.05 a
维生素C含量/(×10^-2 mg·g^-1) vitamin C content	15.21±3.70 a	18.72±5.41 a	19.37±2.75 a	17.05±3.48 a
黄酮含量/(×10^-2 mg·g^-1) flavone content	70.00±3.25 c	179.87±8.76 a	170.83±7.82 a	95.18±5.76 b
单宁含量/(mg·g^-1) tannin content	5.73±0.02 d	8.14±0.03 c	8.77±0.06 b	11.09±0.03 a
总糖含量/(mg·g^-1) total sugar content	437.93±15.95 d	661.05±23.33 c	1 020.59±66.02 a	844.26±39.20 b
还原糖含量/(mg·g^-1) reducing sugar content	31.65±0.28 c	43.35±0.27 b	48.56±0.58 ab	54.48±6.51 a
果糖含量/(×10^-2 mg·g^-1) fructose content	2.55±0.15 d	3.81±0.25 c	5.77±0.06 b	8.64±0.25 a
葡萄糖含量/(×10^-2 mg·g^-1) glucose content	2.85±0.05 d	3.75±0.40 c	5.79±0.12 b	8.71±0.21 a
蔗糖含量/(×10^-2 mg·g^-1) sucrose content	5.41±0.32 a	3.61±0.08 b	2.69±0.10 c	1.66±0.30 d
总酸浓度/(×10^-2 mmol·g^-1) total acid content	43.37±40.03 a	21.87±2.08 b	19.81±1.08 b	17.76±2.32 b

矿质元素 mineral element	H1	H2	H3	H4
K	6 026.25±194.44 a	5 859.83±53.04 a	6 005.49±250.02 a	5 223.66±403.32 b
P	748.08±50.77 a	759.17±102.85 a	729.92±49.11 a	649.62±48.55 a
Mg	411.80±8.74 c	325.98±15.77 d	709.32±52.14 a	570.20±43.17 b
Ca	877.85±48.23 a	699.82±41.11 b	506.67±53.99 c	283.77±80.79 d
Fe	33.47±7.10 b	79.14±11.85 a	14.53±8.00 c	8.62±2.00 c
Zn	23.76±0.65 a	21.55±3.03 a	16.07±1.17 b	15.91±2.46 b
Mn	23.24±1.17 a	11.53±1.18 b	10.26±0.42 bc	8.74±1.35 c
Cu	1.71±0.40 b	4.88±1.10 a	4.70±0.53 a	4.53±0.18 a
Se	0.077±0.004 c	0.126±0.002 b	0.179±0.008 a	0.168±0.006 a

氨基酸种类amino acid type	H1	H2	H3	H4
苯丙氨酸^▲phenylalanine	72.59±5.12 a	45.22±1.46 b	34.87±0.48 b	41.88±9.21 b
赖氨酸^▲lysine	34.55±2.04 a	25.46±1.18 b	22.02±0.64 c	20.94±1.19 c
苏氨酸^▲threonine	115.32±7.27 a	74.31±1.37 b	74.53±0.70 b	54.52±7.14 c
异亮氨酸^▲isoleucine	48.66±5.87 a	28.63±2.27 b	25.44±0.63 b	26.30±4.60 b
亮氨酸^▲leucine	59.23±7.84 a	32.61±2.73 b	30.05±0.59 b	27.69±6.47 b
缬氨酸^▲valine	107.57±17.24 a	65.57±3.50 b	63.10±2.15 b	55.91±11.14 b
色氨酸^▲tryptophan	43.91±5.36 a	33.27±0.74 b	28.33±2.21 b	25.01±4.63 b
精氨酸arginine	84.26±13.92 a	50.16±4.19 b	45.47±3.92 b	40.89±8.76 b
组氨酸histidine	279.75±21.56 a	169.14±6.77 b	171.08±7.04 b	142.89±24.98 b
甲硫氨酸methionine	13.31±2.63 a	7.49±0.58 b	6.61±1.26 b	4.47±0.54 b
丝氨酸serine	289.34±0.63 a	183.06±6.06 b	176.50±0.85 b	124.84±8.44 c
脯氨酸proline	108.86±6.78 a	70.34±2.62 b	58.53±1.34 c	30.55±5.54 d
甘氨酸glycine	22.14±0.15 a	16.26±0.43 b	17.01±1.56 b	13.58±1.35 c
丙氨酸alanine	86.76±3.60 a	67.81±2.05 b	72.89±7.82 ab	60.45±9.51 b
天冬氨酸aspartic acid	196.61±21.67 a	153.09±5.28 ab	113.08±3.46 bc	77.23±42.09 c
谷氨酸glutamic acid	65.69±10.24 a	63.79±3.72 a	60.79±9.07 a	75.91±31.02 a
酪氨酸tyrosine	149.83±27.65 a	73.12±2.23 b	63.01±1.98 b	73.05±20.30 b
总氨基酸TAA	1 778.38±50.08 a	1 159.34±31.86 b	1 063.31±26.05 b	896.14±51.85 b
必需氨基酸EAA	481.84±7.25 a	305.08±8.18 b	278.35±3.29 b	252.25±7.62 b
EAA占TAA比例/% EAA to TAA ratio	27.06±0.56 a	26.32±0.14 a	26.18±0.51 a	28.25±2.27 a

出土高度 excavated height	鲜味umami		甜味sweet		芳香味aromatic		苦味bitter
出土高度 excavated height	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA
H1	262.30±29.48 a	14.73±0.41 a	622.42±16.87 a	35.11±1.98 a	222.42±32.75 a	12.46±0.78 a	437.88±63.59 a	24.54±1.51 a
H2	216.88±8.97 ab	18.70±0.31 a	411.79±4.21 b	35.53±0.93 a	118.35±2.75 b	10.21±0.10 b	245.16±10.81 b	21.14±0.38 ab
H3	173.87±10.47 ab	16.35±0.72 a	399.46±9.52 b	37.57±0.30 a	97.88±1.88 c	9.21±0.18 b	216.47±4.52 b	20.36±0.11 b
H4	153.14±3.10 b	16.58±5.08 a	283.94±15.94 c	32.17±4.72 a	114.94±28.95 b	12.74±1.83 a	224.83±50.10 b	24.99±2.86 a

出土高度 excavated height	主成分1 得分 PC 1 score	主成分2 得分 PC 2 score	主成分3 得分 PC 3 score	D_n	排序 rank
H1	5.921	-1.489	-0.575	3.574	1
H2	0.599	2.403	1.997	1.152	2
H3	-2.340	1.932	-2.031	-1.336	3
H4	-4.179	-2.846	0.609	-3.390	4

金佛山方竹不同出土高度和部位竹笋营养品质分析

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

RichHTML

PDF

可视化

摘要/Abstract

引用本文

使用本文

图/表 12

参考文献 50

相关文章 4

编辑推荐

Metrics

本文评价

作者

读者

审稿

指标 index	上部 upper part	中部 middle part	下部 lower part	指标 index	上部 upper part	中部 middle part	下部 lower part
含水率/% moisture content	92.17±0.02 a	91.15±0.11 b	90.68±0.10 c	单宁含量/(mg·g^-1) tannin	4.71±0.07 c	7.86±0.14 b	10.81±0.10 a
灰分质量分数/% ash content	8.33±2.00 c	10.94±2.27 b	12.94±2.32 a	总糖含量/(mg·g^-1) total sugar	551.11±5.09 c	883.04±17.09 b	1 457.79±13.83 a
粗蛋白质量分数/% crude protein content	4.91±0.47 a	3.23±1.36 b	2.85±0.86 b	还原糖含量/(mg·g^-1) reducing sugar conteng	21.00±0.38 c	42.91±0.90 b	69.30±0.23 a
粗脂肪质量分数/% crude fat content	0.72±0.02 b	0.75±0.05 ab	0.83±0.04 a	果糖含量/(×10^-2 mg·g^-1) fructose content	2.08±0.14 c	7.03±0.24 b	12.13±0.34 a
膳食纤维质量分数/% dietary fiber content	26.99±3.77 a	27.02±1.69 a	28.89±3.05 a	葡萄糖含量/(×10^-2 mg·g^-1) glucose content	2.07±0.02 c	6.52±0.03 b	11.79±0.49 a
维生素C含量/(×10^-2 mg·g^-1) vitamin C content	19.60±2.43 ab	17.05±1.20 b	23.93±1.60 a	蔗糖含量/(×10^-2 mg·g^-1) sucrose content	1.41±0.22 a	1.16±0.24 a	1.40±0.07 a
黄酮含量/(×10^-2 mg·g^-1) flavone content	261.70±44.08 a	230.77±31.94 a	136.08±20.70 b	总酸浓度/(×10^-2 mmol·g^-1) total acid content	23.02±2.96 a	16.38±0.61 b	16.69±0.69 b

矿质元素 mineral element	上部 upper part	中部 middle part	下部 lower part
K	6 318.49±218.58 a	5 022.61±203.04 b	3 795.45±95.54 c
P	674.66±42.65 a	734.72±29.35 a	534.15±19.52 b
Mg	319.18±16.65 c	663.62±55.03 a	513.63±31.30 b
Ca	917.89±76.74 a	384.05±92.80 b	204.76±68.07 b
Fe	7.26±3.25 b	12.14±2.60 b	33.77±7.68 a
Zn	21.59±1.81 a	14.04±1.48 b	12.13±2.25 b
Mn	40.48±4.10 a	8.96±0.38 b	4.46±0.12 b
Cu	6.42±1.03 a	2.84±0.70 b	5.44±2.00 a
Se	0.148±0.073 a	0.083±0.021 b	0.153±0.024 a

氨基酸种类 amino acid type	上部 upper part	中部 middle part	下部 lower part	氨基酸种类 amino acid type	上部 upper part	中部 middle part	下部 lower part
苯丙氨酸^▲ phenylalanine	46.28±4.02 a	23.53±1.71 b	21.69±0.58 b	丝氨酸 serine	227.33±10.82 a	144.53±9.85 b	120.17±13.07 b
赖氨酸^▲ lysine	32.82±1.11 c	21.21±0.49 b	18.45±0.51 a	脯氨酸 proline	60.26±3.52 a	32.69±4.12 b	19.18±1.58 c
苏氨酸^▲ threonine	127.02±14.02 a	56.70±5.34 b	37.69±1.95 b	甘氨酸 glycine	21.34±2.94 a	11.49±2.79 b	9.17±0.89 b
异亮氨酸^▲ isoleucine	56.76±4.67 a	31.35±2.70 b	25.18±0.52 b	丙氨酸 alanine	85.79±8.90 a	48.71±3.23 b	36.20±2.97 b
亮氨酸^▲ leucine	64.14±5.64 a	29.76±3.05 b	22.13±0.42 b	天冬氨酸 aspartic acid	174.67±11.19 a	94.80±8.34 b	62.52±1.65 c
缬氨酸^▲ valine	164.82±16.87 a	81.51±5.31 b	53.01±2.81 c	谷氨酸 glutamic acid	60.82±7.67 b	79.67±6.52 a	60.79±1.75 b
色氨酸^▲ tryptophan	30.11±1.93 a	16.52±2.30 b	12.93±0.52 b	酪氨酸 tyrosine	118.01±12.33 a	51.20±1.82 b	56.40±1.98 b
精氨酸 arginine	71.85±7.35 a	22.63±1.43 b	20.19±2.16 b	总氨基酸 TAA	1 715.09±91.88 a	943.46±63.64 b	733.94±25.16 c
组氨酸 histidine	363.98±10.92 a	192.94±7.83 b	153.93±7.00 c	必需氨基酸 EAA	521.95±48.06 a	260.59±20.73 b	191.09±6.81 b
甲硫氨酸 methionine	9.08±0.74 a	4.21±0.35 b	4.31±0.23 b	EAA占TAA比例/% EAA to TAA ratio	30.40±1.41 a	27.61±0.63 b	26.04±0.19 b

部位 part	鲜味umami		甜味sweet		芳香味aromatic		苦味bitter
部位 part	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA	含量/ (×10^-2 mg·g^-1) content	占TAA比例/% proportion of TAA
上部 upper	235.49±18.85 a	13.75±1.14 b	521.74±35.27 a	30.41±0.62 a	164.29±16.34 a	9.57±0.50 b	450.02±43.51 a	26.21±1.29 a
中部 middle	174.47±14.69 b	18.48±0.34 a	294.11±24.11 b	31.16±0.52 a	74.73±3.44 b	7.93±0.28 c	217.36±14.41 b	23.04±0.55 b
下部 lower	123.31±0.63 c	16.81±0.56 a	222.41±14.24 c	30.28±0.92 a	78.09±2.56 b	10.64±0.13 a	178.42±5.93 c	24.31±0.05 b

品质指标 quality index	主成分1 PC 1		主成分2 PC 2		品质指标 quality index	主成分1 PC 1		主成分2 PC 2
品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix	品质指标 quality index	特征向量 feature vector	载荷矩阵 load matrix	特征向量 feature vector	载荷矩阵 load matrix
水分moisture	-0.908	-0.199	0.418	0.147	Fe	-0.842	-0.184	0.540	0.189
水分moisture	-0.908	-0.199	0.418	0.147	Mn	0.982	0.215	0.187	0.066
维生素Cvitamin C	-0.437	-0.096	0.899	0.315	Mn	0.982	0.215	0.187	0.066
维生素Cvitamin C	-0.437	-0.096	0.899	0.315	Zn	0.994	0.218	0.111	0.039
黄酮flavone	0.875	0.192	-0.484	-0.170	Zn	0.994	0.218	0.111	0.039
黄酮flavone	0.875	0.192	-0.484	-0.170	Se	0.160	0.035	0.987	0.346
总酸total acid	0.941	0.206	0.338	0.119	Se	0.160	0.035	0.987	0.346
总酸total acid	0.941	0.206	0.338	0.119	鲜味氨基酸 umami amino acid	0.986	0.216	-0.169	-0.059
单宁tannin	0.980	0.215	-0.199	-0.070	鲜味氨基酸 umami amino acid	0.986	0.216	-0.169	-0.059
单宁tannin	0.980	0.215	-0.199	-0.070	甜味氨基酸 sweet amino acid	0.997	0.218	0.071	0.025
膳食纤维dietary fiber	0.262	0.057	0.965	0.338
粗蛋白crude protein	0.887	0.194	0.462	0.162
粗蛋白crude protein	0.887	0.194	0.462	0.162	芳香味氨基酸 aromatic amino acid	0.944	0.207	0.330	0.116
粗脂肪crude fat	0.443	0.097	0.897	0.314
总糖total sugar	-0.931	-0.204	0.365	0.128
总糖total sugar	-0.931	-0.204	0.365	0.128	苦味氨基酸 bitter amino acid	-0.985	-0.216	-0.170	-0.060
还原糖reducing sugar	-0.963	-0.211	0.270	0.095	苦味氨基酸 bitter amino acid	-0.985	-0.216	-0.170	-0.060
还原糖reducing sugar	-0.963	-0.211	0.270	0.095	必需氨基酸EAA	0.995	0.218	0.103	0.036
果糖fructose	-0.974	-0.213	0.227	0.080	必需氨基酸EAA	0.995	0.218	0.103	0.036
果糖fructose	-0.974	-0.213	0.227	0.080	总氨基酸TAA	0.995	0.218	0.099	0.035
葡萄糖glucose	-0.964	-0.211	0.267	0.093	总氨基酸TAA	0.995	0.218	0.099	0.035
葡萄糖glucose	-0.964	-0.211	0.267	0.093	EAA占TAA比例 EAA to TAA ratio	0.998	0.219	-0.060	-0.021
蔗糖sucrose	0.240	0.052	0.971	0.340
P	0.507	0.111	-0.862	-0.302
P	0.507	0.111	-0.862	-0.302	特征值eigenvalue	20.865		8.135
K	0.979	0.214	-0.203	-0.071	方差贡献率/% variance contribution rate	71.948		28.052
Mg	-0.730	-0.160	-0.683	-0.240	方差贡献率/% variance contribution rate	71.948		28.052
Mg	-0.730	-0.160	-0.683	-0.240	累计方差贡献率/% cumulative variance contribution rate	71.948		100.000
Ca	0.998	0.219	0.060	0.021
Cu	0.469	0.103	0.883	0.310

部位 part	主成分1 得分 PC 1 score	主成分2 得分 PC 2 score	D_n	排序 rank
上部upper	5.034	0.984	3.898	1
中部middle	-1.152	-3.214	-1.730	2
下部lower	-3.881	2.230	-2.167	3

[1]	卞丽丽, 梁大洪, 凡美玲, 伍虹雨, 周必铙, 姚文静, 王福升, 丁雨龙, 林树燕. 不同品种金佛山方竹笋营养成分含量分析及综合评价[J]. 南京林业大学学报（自然科学版）, 2024, 48(4): 159-167.
[2]	伍虹雨, 林树燕, 丁雨龙, 张玉, 杨露, 秦敏, 蔡鸥. 金佛山方竹果实发育特征及淀粉粒动态变化[J]. 南京林业大学学报（自然科学版）, 2023, 47(6): 150-158.
[3]	苏小飞, 童佳鸣, 李铭, 王福升, 刘国华. 竹龄对金佛山方竹形态可塑性的影响[J]. 南京林业大学学报（自然科学版）, 2020, 44(4): 86-92.
[4]	张雨峰, 代丽, 谢寅峰, 马迎莉, 汤文华, 袁婷婷. 不同海拔金佛山方竹出笋及幼竹生长特性[J]. 南京林业大学学报（自然科学版）, 2019, 43(5): 199-203.