我们的网站为什么显示成这样?

可能因为您的浏览器不支持样式,您可以更新您的浏览器到最新版本,以获取对此功能的支持,访问下面的网站,获取关于浏览器的信息:

|Table of Contents|

云南箭竹2个变异类型竹笋营养成分分析(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2009年03期
Page:
136-138
Column:
论坛
publishdate:
2009-05-30

Article Info:/Info

Title:
Analysis on the nutrition in bamboo shoots of two types of Fargesia yunnanensis
Author(s):
WANG Shuguang1 PU Xiaolan2 DING Yulong1* WAN Xianchong3 LIN Shuyan1
1.Bamboo Research Institute, Nanjing Forestry University, Nanjing 210037, China; 2.College of Forest, Southwest Forestry University, Kunming 650224, China; 3.Institute of New Forest Technology, CAF, Beijing 100091, China
Keywords:
Fargesia yunnanensis variation type nutrition constituents
Classification number :
S718
DOI:
10.3969/j.jssn.1000-2006.2009.03.031
Document Code:
A
Abstract:
The nutrition constituents in bamboo shoots of two variation types of Fargesia yunnanensis were determined as followed: Water was the major constituent of bamboo shoot, making up 93.43% in Fargesia yunnanensis Xiangsunzhu and 92.92% in Fargesia yunnanensis Dongpozhu respectively. There was no remarkable difference of the crude fiber’s content between Xiangsunzhu and Dongpozhu, which made up 11.80% and 11.94% respectively ( The shoots contain less crude fat). The content of protein and total sugar in Xiangsunzhu was higher than that of in Dongpozhu bamboo shoots. The shoots of both types are rich in inorganic elements, which is 11.20% in Xiangsunzhu shoots and 15.20% in Dongpozhu shoots. The taste and the flavor of Xiangsunzhu was better than that of Dongpozhu, due to the discrepancy of the contents of tannin and the basic nutrition in two kinds of bamboo shoot, such as total sugar, gly, aspartate and dissolvable glu.

References

[1]罐藏竹笋协作组. 竹笋的营养成分[J]. 浙江林学院学报,1984,1(1):1-14.
[2]杨校生,谢锦忠,马占兴,等. 17种丛生竹笋的感官与营养品质评价[J]. 林业科技开发,2001,15(5):16-18.
[3]黄成林,杨永峰. 苦竹竹笋主要营养成分和微量元素的研究[J]. 竹子研究汇刊,2006,25(3):32-36.
[4]李英力,果秀敏,方正,等. 15种蔬菜营养成分评价[J]. 中国农学通报,2007,23(4):98-101.
[5]胡春水,余红英,佘详威,等. 毛竹笋氨基酸含量的比较[J]. 竹子研究汇刊,2000,19(2):44-48.
[6]刘力,林新春,叶丽敏. 雷竹不同栽培类型竹笋的蛋白质组成[J]. 浙江林学院学报,2001,18(3):271-273.
[7]天津轻工业学院,无锡轻工业学院. 食品工艺学:中[M]. 北京:中国轻工业出版社,1993.
[8]中国科学院昆明植物研究所. 云南植物志:第9卷[M]. 北京:科学出版社,2003.

Last Update: 2009-05-30