Analysis and comprehensive evaluation of nutrient components in bamboo shoots of different clones of Chimonobambusa utilis

doi:10.12302/j.issn.1000-2006.202206046

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2024, Vol. 48 ›› Issue (4): 159-167.doi: 10.12302/j.issn.1000-2006.202206046

Analysis and comprehensive evaluation of nutrient components in bamboo shoots of different clones of Chimonobambusa utilis

BIAN Lili¹(), LIANG Dahong², FAN Meiling², WU Hongyu¹, ZHOU Binao¹, YAO Wenjing¹, WANG Fusheng¹, DING Yulong¹, LIN Shuyan¹^,^*()

1. Co-Innovation Center for Sustainable Forestry in Southern China, Bamboo Research Institute, College of Life Science, Nanjing Forestry University, Nanjing 210037, China
2. Forestry Bureau of Tongzi County, Tongzi 563200, China

Received:2022-06-23 Revised:2022-08-09 Online:2024-07-30 Published:2024-08-05
Contact: LIN Shuyan E-mail:2895266525@qq.com;lrx@njfu.com.cn

Abstract

Abstract:

【Objective】Differences in nutrient composition and mineral and amino acid contents between the original species (FY) and six clones (F1-F6) of bamboo shoots of Chimonobambusa utilis were compared to provide an important reference for further breeding and planting of C. utilis.【Method】The nutritional composition of bamboo shoots of C. utilis were analyzed by liquid chromatography, and their quality were evaluated by principal component analysis and cluster analysis.【Result】The water content of the seven kinds of bamboo shoots were greater than 90%. The crude protein content ranged from 1.86% to 5.96%, with clone F4 having the highest content. The fat content ranged from 0.38% to 0.68%, with clone F5 having the lowest content. The dietary fiber content ranged from 22.12% to 29.52%, and clone F6 had the highest content. Vc content ranged from 0.170 5 mg/g to 0.396 1 mg/g, with clone F1 having the highest content. The highest content of total sugar was found in FY, whereas the highest contents of fructose and glucose were in clone F3 and F6, respectively. The highest flavonoid content was found in FY (1.39 mg/g). The total acid content was 13.68-21.04 mg/g, and tannin content was 4.55-9.71 mg/g. In mineral elements, clone F4 had a high content of each element, whereas F2 had the opposite. For selenium content, FY,clone F4 and F6 ranked as the top three among the seven kinds of bamboo shoots. Seventeen amino acids were found in all seven kinds of bamboo shoots. The highest total content of amino acids was in clone F1 (14.93 mg/g), and the lowest content was in clone F3 (8.72 mg/g). The highest essential amino acid content was found in clone F2 (34.25%) and the lowest was in clone F1 (30.38%). The total amount of flavor amino acids was highest in clone F1 (14.64 mg/g) and lowest in F3 (8.08 mg/g). Five key indicators (total acid, calcium, dietary fiber, flavonoids, Vc) were extracted by principal component analysis, with a cumulative variance contribution rate of 96.797%. The overall quality ranking was clone F1, FY, clone F5, F4, F6, F2 and F3. Cluster analysis showed that the seven kinds of C. utilis bamboo shoots were clustered into two groups.【Conclusion】Compared with other bamboo species, the quality of bamboo shoots of the original species and clones of C. utilis is excellent. clone F1, FY and clone F5 showed the best performance in the comprehensive nutritional indexes of nutrient composition, followed by clone F4, F6, F2 and F3.

Key words: Chimonobambusa utilis, bamboo shoots, nutrient content, principal component analysis, cluster analysis

CLC Number:

S795

BIAN Lili, LIANG Dahong, FAN Meiling, WU Hongyu, ZHOU Binao, YAO Wenjing, WANG Fusheng, DING Yulong, LIN Shuyan. Analysis and comprehensive evaluation of nutrient components in bamboo shoots of different clones of Chimonobambusa utilis[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(4): 159-167.

Figures/Tables 9

Table 1

Fig. 1

Table 2

Table 3

Table 4

Amino acid contents of original species and different clones of C. utilis shoots单位:mg/g"

无性系 clone	天冬氨酸 Asp	谷氨酸 Glu	丝氨酸 Ser	甘氨酸 Gly	组氨酸 His	精氨酸 Arg	苏氨酸 Thr^*	丙氨酸 Ala	脯氨酸 Pro	酪氨酸 Tyr
FY	0.97±0.41 a	0.52±0.14 a	2.09±0.78 a	0.19±0.11 a	1.45±0.71 ab	0.54±0.37 a	0.72±0.39 a	0.71±0.42 a	0.40±0.31 a	0.80±0.45 a
F1	1.75±1.24 a	0.85±0.11 a	2.98±2.12 a	0.17±0.02 ab	1.34±0.14 ab	0.69±0.41 a	0.97±0.44 a	0.88±0.66 a	0.55±0.44 a	1.21±0.84 a
F2	1.34±0.43 a	1.02±0.61 a	1.71±0.20 a	0.13±0.02 ab	1.02±0.30 b	0.57±0.11 a	0.58±0.10 a	0.46±0.12 a	0.31±0.08 a	0.72±0.04 a
F3	1.08±0.22 a	0.85±0.09 a	1.48±0.02 a	0.08±0.01 b	1.04±0.15 b	0.39±0.02 a	0.55±0.06 a	0.40±0.06 a	0.30±0.05 a	0.61±0.04 a
F4	1.02±0.02 a	0.82±0.02 a	1.74±0.12 a	0.12±0.03 ab	1.10±0.15 b	0.40±0.02 a	0.68±0.03 a	0.64±0.05 a	0.45±0.03 a	0.59±0.03 a
F5	0.86±0.15 a	0.66±0.07 a	1.80±0.16 a	0.18±0.02 ab	1.83±0.15 a	0.73±0.05 a	0.96±0.08 a	0.68±0.03 a	0.50±0.02 a	0.78±0.04 a
F6	0.77±0.42 a	0.76±0.31 a	1.25±0.08 a	0.14±0.01 ab	1.43±0.25 ab	0.41±0.09 a	0.55±0.07 a	0.60±0.10 a	0.31±0.05 a	0.73±0.20 a
无性系 clone	缬氨酸 Val^*	甲硫氨酸 Met^*	异亮氨酸 Ile^*	亮氨酸 Leu^*	苯丙氨酸 Phe^*	色氨酸 Trp^*	赖氨酸 Lys^*	总氨基酸 TAA	必需氨基酸 EAA	EAA/TAA%
FY	0.88±0.61 a	0.08±0.05 a	0.45±0.30 a	0.49±0.43 a	0.48±0.31 a	0.26±0.09 ab	0.36±0.28 a	11.37±5.83 a	3.52±1.94 a	30.56±1.13 a
F1	1.21±0.68 a	0.09±0.03 a	0.57±0.36 a	0.62±0.39 a	0.44±0.15 a	0.27±0.08 ab	0.34±0.16 a	14.93±8.19 a	4.39±1.95 a	30.38±2.77 a
F2	0.96±0.16 a	0.08±0.01 a	0.33±0.03 a	0.40±0.05 a	0.36±0.04 a	0.17±0.02 bc	0.27±0.02 a	10.43±1.79 a	3.59±0.86 a	34.25±3.01 a
F3	0.65±0.05 a	0.07±0.01 a	0.29±0.005 a	0.28±0.02 a	0.27±0.03 a	0.16±0.01 c	0.22±0.01 a	8.72±0.62 a	2.78±0.20 a	31.92±0.40 a
F4	0.63±0.03 a	0.07±0.01 a	0.28±0.01 a	0.28±0.01 a	0.47±0.02 a	0.26±0.01 abc	0.23±0.01 a	9.77±0.22 a	3.04±0.05 a	31.10±0.40 a
F5	1.12±0.07 a	0.07±0.002 a	0.44±0.02 a	0.42±0.03 a	0.49±0.03 a	0.29±0.02 a	0.31±0.01 a	12.10±0.78 a	3.79±0.22 a	31.33±0.16 a
F6	0.56±0.11 a	0.04±0.005 a	0.26±0.05 a	0.28±0.06 a	0.42±0.09 a	0.25±0.05 abc	0.21±0.01 a	8.96±1.52 a	2.78±0.58 a	30.91±1.92 a

Table 4

Table 5

Fig. 2

Table 6

Fig. 3

References 49

[1]	陈莉华, 高文昱, 王晓静, 等. 竹笋总多糖的提取及抗氧化活性研究[J]. 林产化学与工业, 2014, 34(5):157-161.
	CHEN L H, GAO W Y, WANG X J, et al. Extraction of total polysaccharides from bamboo shoots and their antioxidative activities[J]. Chem Ind For Prod, 2014, 34(5):157-161.DOI: 10.3969/j.issn.0253-2417.2014.05.026.
[2]	胡春水, 佘祥威, 骆琴娅, 等. 竹的药膳史及竹食品开发[J]. 竹子研究汇刊, 1999, 18(1):27-31.
	HU C S, SHE X W, LUO Q Y, et al. Development history of bamboo as medicine and food[J]. J Bamboo Res, 1999, 18(1):27-31.
[3]	史军义, 周德群, 姚俊, 等. 中国药用竹类多样性及其价值[J]. 世界竹藤通讯, 2021, 19(3):72-78.
	SHI J Y, ZHOU D Q, YAO J, et al. Diversity of medicinal bamboos in China and its value[J]. World Bamboo Rattan, 2021, 19(3):72-78.DOI: 10.12168/sjzttx.2021.03.013.
[4]	全国饮料工业标准化技术委员会. 饲料中单宁的测定分光光度法:GB/T 27985-2011[S]. 北京: 中国标准出版社, 2011.
[5]	湖南省食品标准化技术委员会. 植物源性食品中总黄酮的测定:DB 43/T 476—2009[S]. 长沙: 湖南省质量技术监督局. 2009.
	DB 43/T 476—2009. Determination of flavone in vegetal food[S]. Hunan Provincial Bureau of Quality and Technical Supervision. 2009.
[6]	王学奎. 植物生理生化试验原理和技术[M]. 北京: 高等教育出版社, 2006,190-192.
	WANG X Q. Principles and techniques of plant physiological biochemical experiment[M]. Beijing: Higher Education Press, 2006,190-192.
[7]	中华人民共和国卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中脂肪的测定:GB 5009.6—2016[S]. 北京: 中国标准出版社, 2016.
[8]	中国卫生和计划委员会. 食品安全国家标准食品中膳食纤维的测定:GB 5009.88—2014[S]. 北京: 中国标准出版社, 2014.
[9]	中华人民共和国农业部. 食用菌中总糖含量的测定:GB/T 15672—2009[S]. 北京: 中国标准出版社, 2009.
[10]	国家技术监督局. 水果、蔬菜制品可滴定酸度的测定:GB 12293-90[S]. 北京: 国家技术监督局, 1990.
[11]	中华人民共和国卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中灰分的测定:GB 5009.4—2016[S]. 北京: 中国标准出版社, 2016.
	National Food Safety Standard-Determination of Ash in Food[S]. National Health and Family Planning Commission of the People’s Republic of China. 2017.
[12]	中华人民共和国农业部种植业管理司. 植物中氮、磷、钾的测定:NY/T 2017—2011[S]. 北京: 中华人民共和国农业部. 2011.
[13]	中华人民共和国卫生和计划生育委员会, 国家食品药品监督管理总局. 食品安全国家标准食品中多元素的测定:GB 5009.268—2016[S]. 北京: 中国标准出版社, 2016.
[14]	王文平. 植物样品中游离氨基酸总量测定方法的改进[J]. 北京农学院学报, 1998, 3(13):9-13.
	WANG W P. Improving the method for determining the total dissociative amino acid in fresh plant tissue[J]. Journal of Beijing Agricultural College, 1998, 3(13):9-13.
[15]	皮培尧, 顾李俭, 陈昂, 等. 13种中小径散生笋用竹出笋规律及营养分析[J]. 福建林业科技, 2018, 45(1):58-63.
	PI P Y, GU L J, CHEN A, et al. Study on shooting law and nutrition of 13 medium and small diameter shoot-producing monopodial bamboos[J]. J Fujian For Sci Technol, 2018, 45(1):58-63.DOI: 10.13428/j.cnki.fjlk.2018.01.013.
[16]	李睿, 吴良如, 周昌平. 方竹笋矿质元素营养成分的研究[J]. 竹子研究汇刊, 2007, 26(4):37-39.
	LI R, WU L R, ZHOU C P. A study on the mineral nutrition composition of Chimonobambusa quadrangularis bamboo shoots[J]. J Bamboo Res, 2007, 26(4):37-39.DOI: 10.3969/j.issn.1000-6567.2007.04.009.
[17]	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.
[18]	苟光前, 丁雨龙, 杨柳, 等. 寒竹属3个种竹笋营养成分的分析[J]. 中国蔬菜, 2010(16):79-81.
	GOU G Q, DING Y L, YANG L, et al. Nutrient analysis on bamboo shoots of three species in Chimonobambusa[J]. China Veg, 2010(16):79-81.
[19]	荆瑞勇, 卫佳琪, 王丽艳, 等. 基于主成分分析的不同水稻品种品质综合评价[J]. 食品科学, 2020, 41(24):179-184.
	JING R Y, WEI J Q, WANG L Y, et al. Comprehensive quality evaluation of different rice varieties based on principal component analysis[J]. Food Sci, 2020, 41(24):179-184.DOI: 10.7506/spkx1002-6630-20191218-198.
[20]	蔡如胜, 苏昌群, 徐才荣. 安徽霍山毛竹笋品质分析与评价[J]. 世界竹藤通讯, 2018, 16(1):42-44.
	CAI R S, SU C Q, XU C R. Analysis and evaluation of bamboo shoot quality in Huoshan,Anhui Province[J]. World Bamboo Rattan, 2018, 16(1):42-44.DOI: 10.13640/j.cnki.wbr.2018.01.011.
[21]	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.
[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]	仲召鹏, 胡小松, 郑浩, 等. 膳食脂肪、肠道微生物与宿主健康的研究进展[J]. 生物工程学报, 2021, 37(11):3836-3852.
	ZHONG Z P, HU X S, ZHENG H, et al. Crosstalk among dietary lipids,gut microbiome,and host metabolic health[J]. Chin J Biotechnol, 2021, 37(11):3836-3852.DOI: 10.13345/j.cjb.210442.
[24]	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 yi shoot[J]. Nat Prod Res Dev, 2013, 25(4):494-499.DOI: 10.16333/j.1001-6880.2013.04.013.
[25]	王曙光, 普晓兰, 丁雨龙, 等. 云南箭竹不同地理种源竹笋营养成分之比较[J]. 竹子研究汇刊, 2009, 28(1):35-38.
	WANG S G, PU X L, DING Y L, et al. Comparison of bamboo shoot nutrients of Fargesia yunnanensis among different provenances[J]. J Bamboo Res, 2009, 28(1):35-38.
[26]	杨丽婷, 陈双林, 郭子武, 等. 增施氯肥对雷竹笋感观、营养和食味品质的影响[J]. 林业科学研究, 2020, 33(4):102-107.
	YANG L T, CHEN S L, GUO Z W, et al. Effect of chlorine fertilization on the shoot quality of Phyllostachys violascens[J]. For Res, 2020, 33(4):102-107.DOI: 10.13275/j.cnki.lykxyj.2020.04.013.
[27]	王彩虹. 竹笋膳食纤维的提取、理化性质及降血脂效果研究[D]. 合肥: 合肥工业大学, 2018.
	WANG C H. Extraction,physicochemical properties and hypolipidemic effect of dietary fiber from bamboo shoots[D]. Hefei: Hefei University of Technology, 2018.
[28]	王海霞, 曾庆南, 程平, 等. 7个雷竹类型(种源)竹笋营养及矿质元素含量分析[J]. 南方林业科学, 2019, 47(5):36-39.
	WANG H X, ZENG Q N, CHENG P, et al. Nutrition components and mineral element content in 7 different cultivated types (provenances) of Phyllostachys violascens shoots[J]. South China For Sci, 2019, 47(5):36-39.DOI: 10.16259/j.cnki.36-1342/s.2019.05.010.
[29]	张晗, 李全, 郭子武, 等. 施氮对毛竹笋营养成分的影响[J]. 浙江农林大学学报, 2021, 38(1):112-119.
	ZHANG H, LI Q, GUO Z W, et al. Effects of nitrogen application on nutritional components of Phyllostachys edulis shoot[J]. J Zhejiang A F Univ, 2021, 38(1):112-119.DOI: 10.11833/j.issn.2095-0756.20200256.
[30]	于增金, 殷彪, 赵婷, 等. 不同地类对麻竹竹笋品质的影响[J]. 安徽农业大学学报, 2020, 47(1):76-81.
	YU Z J, YIN B, ZHAO T, et al. Effect of different land types on the quality of Dendrocalamus latiflorus shoots[J]. J Anhui Agric Univ, 2020, 47(1):76-81.DOI: 10.13610/j.cnki.1672-352x.20200327.010.
[31]	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.
[32]	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.
[33]	郑郁善, 高培军, 吴擢溪, 等. 绿竹笋营养成分及笋期叶养分的施肥效应[J]. 林业科学, 2004, 40(6):79-84.
	ZHENG Y S, GAO P J, WU Z X, et al. Effect of fertilization on nutrient components of bamboo shoot and leaves nutrient status shoot emergence stages in Dendrocalamopsis oldhami[J]. Sci Silvae Sin, 2004, 40(6):79-84.DOI: 10.3321/j.issn:1001-7488.2004.06.014.
[34]	朱玉燕, 邬波龙, 赵宇瑛, 等. 绿竹笋苦味物质成分分析[J]. 食品科技, 2015, 40(8):77-80.
	ZHU Y Y, WU B L, ZHAO Y Y, et al. Analysis of bitter compounds in harvested bamboo shoots[J]. Food Sci Technol, 2015, 40(8):77-80.DOI: 10.13684/j.cnki.spkj.2015.08.018.
[35]	邱永华, 金爱武, 张四海, 等. 不同施肥方式对竹笋品质的影响[J]. 竹子学报, 2017, 36(1):41-48.
	QIU Y H, JIN A W, ZHANG S H, et al. Effect of different fertilization methods on quality of bamboo shoots[J]. J Bamboo Res, 2017, 36(1):41-48.DOI: 10.19560/j.cnki.issn1000-6567.2017.01.009.
[36]	李露双. 避光对麻竹笋苦涩味物质含量及其关键基因表达的影响[D]. 北京: 中国林业科学研究院, 2018.
	LI L S. Effect of Avoiding light on bitter and astringent substances content and expression of key biosynthetic genes in Dendrocalamus Latiflorus[D]. Beijing: Chinese Academy of Forestry, 2018.
[37]	郭子武, 杨丽婷, 林华, 等. 沙县苦竹笋外观、营养和食味品质变异的海拔效应[J]. 生态学杂志, 2019, 38(1):83-88.
	GUO Z W, YANG L T, LIN H, et al. Effects of altitude on the variation of appearance,nutrition,and taste for bamboo shoots of Pleioblastus amarus in Shaxian,Fujian Province[J]. Chin J Ecol, 2019, 38(1):83-88.DOI: 10.13292/j.1000-4890.201901.023.
[38]	孙小青, 王平, 孙吉康, 等. 雷竹笋中总黄酮和总甾醇的测定及比较[J]. 竹子研究汇刊, 2014, 33(1):36-41.
	SUN X Q, WANG P, SUN J K, et al. Determination and comparison of flavonoids and sterols in Phyllostachys praecox cv.prevernalis[J]. J Bamboo Res, 2014, 33(1):36-41.DOI: 10.3969/j.issn.1000-6567.2014.01.007.
[39]	裴佳龙, 李鹏程, 王茜, 等. 云南不同地理种源勃氏甜龙竹竹笋营养成分比较[J]. 西北林学院学报, 2018, 33(1):156-161.
	PEI J L, LI P C, WANG Q, et al. Comparison of bamboo shoot nutrients of Dendrocalamus brandisii among different provenances[J]. J Northwest For Univ, 2018, 33(1):156-161.DOI: 10.3969/j.issn.1001-7461.2018.01.25.
[40]	HU X, LIAO H, CHEN X M, et al. Study on extraction conditions and content comparison of total flavonoids from bitter bamboo shoots and sinocalamus affinis shoots[J]. IOP Conf Ser:Mater Sci Eng, 2018, 394:022010.DOI: 10.1088/1757-899x/394/2/022010.
[41]	娄义龙. 金佛山方竹垂直分布及低海拔异地引种后笋产量和品质[J]. 世界竹藤通讯, 2021, 19(1):24-33.
	LOU Y L. Vertical distribution of Chimonobambusa utilis and its shoot yield and quality after introduced to different places at low elevation[J]. World Bamboo Rattan, 2021, 19(1):24-33.DOI: 10.12168/sjzttx.2021.01.004.
[42]	王进, 戴晓勇, 殷建强, 等. 金佛山方竹原产地与异地种植地竹笋营养成分研究[J]. 贵州林业科技, 2015, 43(3):19-21.
	WANG J, DAI X Y, YIN J Q, et al. Study on the nutritional components of in-situ and ex-situ shoots of Chimonobambusa utilis(Keng) Keng F[J]. Guizhou For Sci Technol, 2015, 43(3):19-21.DOI: 10.16709/j.cnki.gzlykj.2015.03.006.
[43]	林开文, 苏光荣, 郭永杰, 等. 锡金龙竹竹笋的营养成分分析与评价[J]. 西部林业科学, 2009, 38(1):48-54.
	LIN K W, SU G R, GUO Y J, et al. Nutritional composition of shoot of Dendrocalamus sikkimensis[J]. J West China For Sci, 2009, 38(1):48-54.DOI: 10.16473/j.cnki.xblykx1972.2009.01.005.
[44]	袁金玲, 熊登高, 胡炳堂, 等. 珍稀保护竹种筇竹笋营养成分的研究[J]. 林业科学研究, 2008, 21(6):773-777.
	YUAN J L, XIONG D G, HU B T, et al. Study on shoot nutrition of Qiongzhuea tumidinoda:a rare and protected bamboo species[J]. For Res, 2008, 21(6):773-777.DOI: 10.3321/j.issn:1001-1498.2008.06.007.
[45]	贾维嘉, 王澍. 筇竹种子发芽条件及筇竹笋矿质元素分析[J]. 种子, 2021, 40(1):79-83.
	JIA W J, WANG S. Germination conditions of Qiongzhuea tumidinoda seed and mineral element analysis of Qiongzhuea tumidinoda shoots[J]. Seed, 2021, 40(1):79-83.DOI: 10.16590/j.cnki.1001-4705.2021.01.079.
[46]	李伟成, 王树东, 钟哲科, 等. 覆膜对酒竹笋营养元素与成分的影响[J]. 林业科学研究, 2009, 22(5):732-735.
	LI W C, WANG S D, ZHONG Z K, et al. Effect of plastic film mulching on trace element and nutrition of wine bamboo shoot,Oxytenanthera braunii[J]. For Res, 2009, 22(5):732-735.DOI: 10.3321/j.issn:1001-1498.2009.05.020.
[47]	刘小阳, 苏博, 栾锐锐. 宿州本地芹菜、菠菜和萝卜中锌和硒含量测定[J]. 宿州学院学报, 2019, 34(12):73-76.
	LIU X Y, SU B, LUAN R R. Determination of zinc and selenium in local celery,spinach and radish in Suzhou[J]. J Suzhou Univ, 2019, 34(12):73-76.DOI: 10.3969/j.issn.1673-2006.2019.12.018.
[48]	张邦喜, 张勇, 付文军, 等. 贵阳市两个乡叶菜类蔬菜中硒含量的特征分析[J]. 现代食品科技, 2011, 27(7):867-869.
	ZHANG B X, ZHANG Y, FU W J, et al. Analysis of selenium contents in vegetable in Guiyang City[J]. Mod Food Sci Technol, 2011, 27(7):867-869.DOI: 10.13982/j.mfst.1673-9078.2011.07.024.
[49]	徐森, 杨丽婷, 陈双林, 等. 竹笋适口性形成及其主要影响因素研究综述[J]. 浙江农林大学学报, 2021, 38(2):403-411.
	XU S, YANG L T, CHEN S L, et al. Review on the formation of bamboo shoot palatability and its main influencing factors[J]. J Zhejiang A F Univ, 2021, 38(2):403-411.DOI: 10.11833/j.issn.2095-0756.20200400.

Metrics

Comments

www.nldxb.njfu.edu.cn

Edited ＆ Published by Editorial Department of Nanjing Forestry University(Natural Sciences Edition)
Address： No.159 Longpan Road,Nanjing 210037 Jiangsu,P.R.China
E-mail ：xuebao@njfu.edu.cn , xuebao@njfu.com.cn
Telephone +86-25-85428247,85427076
Distributed by China International Book Trading Corporation P.O. Box 399, Beijing ,P.R. China

类别 type	代号 code	采集地点 collecting location	经纬度 latitude and longitude	形态特征 morphological characteristics
原种 original specie	FY	桐梓县黄连乡	106°59'19″E,28°28'58″N	笋箨黄褐色,斑块小,浅色,分布均匀
无性系 clone	F1	桐梓县黄连乡	106°59'19″E,28°28'58″N	笋箨黑色,斑块小,浅色,不规则分布
	F2	桐梓县黄连乡	106°59'19″E,28°28'58″N	笋箨浅黄色,斑块大,深色,多分布于箨鞘顶部
	F3	桐梓县黄连乡	106°59'49″E,28°28'13″N	笋箨红色,斑块大小不一,浅色,不规则分布
	F4	桐梓县九坝镇	106°42'7″E,28°15'10″N	笋箨绿色,斑块小,浅色,不规则分布
	F5	桐梓县九坝镇	106°42'7″E,28°15'10″N	笋箨褐色,脉络明显,笋顶部笋箨呈绿色,笋顶端斑块小,分布密集,浅色
	F6	桐梓县九坝镇	106°42'7″E,28°15'10″N	笋箨黑色,脉络明显,斑块小,浅色,分布较少,箨鞘顶部有绿色斑块

无性系代号 clone	水分/% water	粗蛋白/% crude protein	粗脂肪/% crude fat	膳食纤维/% dietary fiber	维生素C/ (mg·g^-1) V_C	总糖/ (mg·g^-1) total sugar	还原糖/ (mg·g^-1) reducing sugar	果糖/ (mg·kg^-1) fructose	葡萄糖/ (mg·kg^-1) glucose	蔗糖/ (mg·kg^-1) sucrose	黄酮/ (mg·g^-1) flavone	总酸/ (mg·g^-1) total acid	单宁/ (mg·g^-1) tannin	灰分/% ash
FY	92.22±0.31 a	2.95±1.72 bcd	0.59±0.03 b	29.22±0.31 a	0.350 7±0.090 ab	987.71±32.64 a	59.57±0.36 ab	75.79±6.29 c	71.43±6.16 c	9.63±2.11 d	1.39±0.17 a	18.65±1.15 abc	8.86±0.45 b	7.91±2.08 c
F1	92.11±0.16 a	2.25±0.67 cd	0.51±0.01 c	24.79±2.68 ab	0.396 1±0.139 8 a	716.70±6.72 c	40.53±0.78 c	79.73±2.45 bc	74.83±3.33 bc	12.79±2.00 cd	0.64±0.09 d	19.25±1.63 ab	4.55±0.03 f	9.50±2.71 bc
F2	90.77±0.25 c	1.86±0.45 d	0.68±0.05 a	22.12±4.59 b	0.267 1±0.061 5 ab	737.68±49.51 c	45.92±1.02 c	83.48±5.62 abc	80.81±3.12 ab	14.36±4.39 bcd	1.20±0.06 b	15.87±1.6 cd	7.35±0.14 c	8.70±0.30 bc
F3	91.20±0.15 b	4.36±1.52 abc	0.65±0.03 a	25.74±2.49 ab	0.287 6±0.141 9 ab	725.02±29.71 c	55.57±1.06 b	90.11±2.90 a	87.00±5.75 a	13.46±2.24 bcd	1.13±0.05 bc	13.68±0.85 d	9.44±0.17 a	8.27±0.32 bc
F4	91.40±0.03 b	5.96±1.23 a	0.66±0.03 a	27.10±1.31 ab	0.218 4±0.078 1 ab	537.78±36.47 d	55.43±0.64 b	57.86±0.43 d	55.22±1.74 d	24.68±0.64 a	1.03±0.05 bc	16.5±1.24 bcd	6.77±0.03 d	12.61±0.84 a
F5	92.14±0.09 a	4.91±0.92 ab	0.38±0.03 d	25.31±1.23 ab	0.213 7±0.043 3 ab	781.80±7.40 bc	60.91±0.56 a	83.84±4.13 ab	77.74±2.32 bc	18.02±0.87 b	1.12±0.07 bc	21.04±1.13 a	9.71±0.11 a	12.88±0.07 a
F6	91.51±0.09 b	4.09±0.89 abcd	0.48±0.02 c	29.52±2.27 a	0.170 5±0.034 8 b	844.26±39.20 b	54.48±6.51 b	86.38±2.53 ab	87.08±2.09 a	16.59±2.95 bc	0.95±0.06 c	15.99±2.09 cd	5.73±0.02 e	10.74±0.58 ab

无性系 clone	c(P)/ (g·kg^-1)	c(K)/ (g·kg^-1)	c(Ca)/ (g·kg^-1)	c(Mg)/ (g·kg^-1)	c(Cu)/ (mg·kg^-1)	c(Fe)/ (mg·kg^-1)	c(Mn)/ (mg·kg^-1)	c(Zn)/ (mg·kg^-1)	c(Se)/ (mg·kg^-1)
FY	7.13±1.24 bcd	55.01±3.29 b	3.31±0.51 cd	6.04±0.98 c	36.54±8.74 b	107.87±57.07 c	82.69±20.66 c	199.15±75.70 ab	2.53±0.66 a
F1	7.63±0.66 abc	57.99±2.22 b	4.21±0.82 bcd	6.57±0.31 bc	6.96±2.43 c	141.97±118.72 bc	155.91±34.31 b	169.98±13.46 b	1.52±0.54 b
F2	6.11±0.58 d	45.03±4.49 cd	6.22±1.01 b	6.32±0.04 bc	19.82±3.52 c	188.34±33.19 bc	89.32±18.75 c	133.6±23.99 b	0.67±0.07 c
F3	6.05±0.56 d	43.84±4.80 d	3.46±0.66 cd	6.36±0.19 bc	82.36±15.21 a	258.52±66.16 b	182.55±18.52 b	155.12±6.88 b	1.31±0.30 bc
F4	8.64±0.57 ab	66.03±3.86 a	9.05±2.03 a	7.07±0.34 ab	19.26±0.98 c	469.03±93.73 a	227.28±7.69 a	246.47±15.13 a	1.71±0.28 b
F5	8.04±0.17 a	52.63±1.09 b	5.01±0.61 bc	7.89±0.28 a	51.11±11.93 b	65.80±38.94 c	68.92±5.33 c	253.27±24.75 a	1.60±0.33 b
F6	6.50±0.49 cd	52.24±4.03 bc	2.84±0.81 d	5.70±0.43 c	45.35±1.78 b	86.22±19.97 c	87.36±13.46 c	159.10±24.59 b	1.69±0.06 b

无性系 clone	甜味 sweet	鲜味 umami	苦味 bitter	芳香类 aromatic
FY	4.19±2.06 a	1.49±0.33 a	3.35±2.19 a	1.54±0.85 a
F1	5.80±4.07 a	2.59±1.35 a	4.33±2.5 a	1.93±1.07 a
F2	3.32±0.3 a	2.36±0.95 a	2.95±0.27 a	1.25±0.08 a
F3	2.87±0.08 a	1.92±0.3 a	2.25±0.13 a	1.03±0.06 a
F4	3.54±0.21 a	1.83±0.03 a	2.51±0.06 a	1.32±0.03 a
F5	3.94±0.25 a	1.51±0.22 a	3.54±0.19 a	1.56±0.07 a
F6	3.03±0.21 a	1.53±0.73 a	2.50±0.53 a	1.40±0.32 a

无性系 clone	平均隶属函数值 average membership function value	排序 order
FY	0.518	2
F1	0.571	1
F2	0.353	6
F3	0.342	7
F4	0.432	4
F5	0.487	3
F6	0.378	5

Analysis and comprehensive evaluation of nutrient components in bamboo shoots of different clones of Chimonobambusa utilis

RichHTML

PDF

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 9

References 49

Related Articles 15

Recommended Articles

Metrics

Comments

Author

Reader

Reviewer

[1]	CHEN Zhihan, SHANG Xin, XIE Zin, ZHANG Xin. Phylogenetic relationship and evolutionary patterns of Tsuga pollen morphology: a cluster analysis-based study [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(4): 37-45.
[2]	ZHANG Zanpei, GU Yueying, SHANG Xulan, WANG Ji, FANG Shengzuo. An evaluation on the cold tolerance of twenty-three Cyclocarya paliurus families under natural low temperatures [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(4): 85-92.
[3]	ZHAO Jinman, HAN Xinyue, CHENG Ruiming, ZHANG Zhidong. Health assessment of Larix gmelinii var. principis-rupprechtii and Pinus sylvestris var. mongolica plantations in Saihanba Nature Reserve [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(3): 199-206.
[4]	HUANG Yongjian, XUN Hang, ZHANG Bao, YOU Junhao, YAO Xi, TANG Feng. Simultaneous determination of eight phenolic acids in bamboo shoots by HPLC and its applications [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(3): 237-244.
[5]	ZHAO Zhiqiang, XU Xiaolong, YUAN Qing, WU Yan. Landscape pattern evolution and driving factors of Songhua River wetland in Harbin [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2024, 48(2): 219-226.
[6]	WU Hongyu, LIN Shuyan, DING Yulong, ZHANG Yu, YANG Lu, QIN Min, CAI Ou. Study on development characteristics and dynamic changes of starch granules in the fruit of Chimonobambusa utilis [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2023, 47(6): 150-158.
[7]	CHENG Wenqiang, XU Yang, WU Kaiyun, ZHAO Xianmin, GONG Bangchu. Comparison of three comprehensive evaluation methods to evaluate the quality of persimmon fruit [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2023, 47(4): 61-72.
[8]	CHEN Han, WANG Dongsheng, BAI Bing, LI Jiafeng, CHEN Kexin, CHENG Beibei. Phenotypic diversity of 21 Hibiscus cultivars [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(3): 117-126.
[9]	JI Linlin, CHEN Suchuan, WU Zhihui, CHANG Jun, TAO Rupeng, ZHOU Misheng, CAI Xinling. Variation and cluster analysis on the main economic characters and nutrients of fruit from Carya cathayensis and C. dabieshanensis fine trees [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2022, 46(1): 131-137.
[10]	ZHANG Heng, CUI Mengran, SHAN Yanlong, WANG Fei. Study on flammability of herbaceous fuel in typical grassland of China-Mongolia border [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2021, 45(5): 171-177.
[11]	WU Hong, YAN Liping, LI Chengzhong, XIA Qun, ZHOU Xia, ZHAO Baoyuan. Morphological characteristics and wind dispersal characteristics of samara of common Acer species [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2021, 45(2): 103-110.
[12]	BAI Wenyu, FENG Maosong, TIE Liehua, WANG Yalin, GAO Jiaxiang, LAI Juan, DAI Xiaokang. Biomass and its allocation characteristics of one-year-old grafted seedlings of different clones of Alnus ledgeriana [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2021, 45(2): 87-95.
[13]	FENG Yuanyuan, LI Qingying, HUANG Junhua, HU Shaoqing. Numerical classification of 25 color-leafed Osmanthus fragrans clones (cultivars) [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2021, 45(1): 107-115.
[14]	WANG Aibin, SONG Huifang, ZHANG Liuyang, ZHANG Ming, YANG Shiwen, ZHANG Lingyun. Effects of bio-organic and microbial fertilizers on growth and soil nutrients of Vaccinium spp. seedlings [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2020, 44(6): 63-70.
[15]	ZHANG Yiwen, GUO Aodong, WU Hailong, YUAN Hongwu, DONG Yunchun. Seasonal prediction of PM_2.5 based on the PCA-BP neural network [J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2020, 44(5): 231-238.