[1]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(03):161-166.[doi:10.3969/j.issn.1000-2006.2015.03.029]
 LI Xuelei,DING Xingcui*,ZHANG Shanshan,et al.The distributions of bitter and astringent taste compounds in the bamboo shoot of Dendrocalamus latiflorus under different light intensities[J].Journal of Nanjing Forestry University(Natural Science Edition),2015,39(03):161-166.[doi:10.3969/j.issn.1000-2006.2015.03.029]
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《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

卷:
39
期数:
2015年03期
页码:
161-166
栏目:
研究简报
出版日期:
2015-05-30

文章信息/Info

Title:
The distributions of bitter and astringent taste compounds in the bamboo shoot of Dendrocalamus latiflorus under different light intensities
文章编号:
1000-2006(2015)03-0161-06
作者:
李雪蕾丁兴萃*张闪闪章志远蔡函江郑友苗
国家林业局竹子研究开发中心,浙江 杭州 310012
Author(s):
LI Xuelei DING Xingcui* ZHANG Shanshan ZHANG Zhiyuan CAI Hanjiang ZHENG Youmiao
China National Bamboo Research Center,SFA, Hangzhou 310012, China
关键词:
麻竹 竹笋 光照强度 苦涩味物质
Keywords:
Dendrocalamus latiflorus bamboo shoot light intensity bitter and astringent taste compounds
分类号:
S718.5
DOI:
10.3969/j.issn.1000-2006.2015.03.029
文献标志码:
A
摘要:
以麻竹(Dendrocalamus latiflorus)笋为材料,分析不同光照强度下麻竹笋不同部位单宁、类黄酮、草酸以及氨基酸等苦涩味物质的含量。结果表明:在6种光照强度下,随着光照强度降低,单宁、类黄酮、氨基酸等苦涩味物质的含量减少,而草酸含量呈先上升后下降的趋势; 在相同光照强度处理下,麻竹笋单宁、氨基酸含量以笋尖部最高,分别是笋基部的1.8~3.4、1.4~3.4倍; 类黄酮含量变化趋势与其相反,笋基部到笋尖部减少了29.4%~60.2%; 草酸含量在笋中部最高,其次为笋尖部,笋基部最少。在自然光照条件下,笋尖部苦涩味物质含量最高,苦涩味最重,适量降低光强可有效减少麻竹笋中苦涩味物质含量。
Abstract:
This study analyzed the change of bitter and astringent taste compound content, such as tannin, flavonoid, oxalic acid and amino acid in the bamboo shoot of Dendrocalamus latiflorus under different light intensities. The results indicated that the content of tannin, flavonoid and amino acid all decreased as the decline of light intensity. The amount of oxalic acid increased initially and deceased later as the reduction of light intensity. Under the same light intensity, the taste was much better in the basal part of bamboo shoot than that of the top one. The shoot concentration of tannin and amino acid spaciously peaked at the top, i.e. 1.8-3.4 and 1.4-3.4 times higher than those at the bottom respectively. In contrast, the content of flavonoid in the shoot decreased 29.4%-60.2% less than that in the shoot bottom. The oxalic acid content declined in order from the middle, top to the bottom part. In conclusion, the bamboo shoot of D. latiflorus behaves the most bitter and astringent taste in natural sun light. The bitter and astringent taste compounds are mostly concentrated at the top of the shoot. It is proved that lessening light intensity can improve edible taste of bamboo shoot of D. latiflorus.

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备注/Memo

备注/Memo:
收稿日期:2014-02-28 修回日期:2014-04-21
基金项目:浙江省“十二五”农业重大成果转化工程项目(2012T201-02); 浙江省创新团队项目
第一作者:李雪蕾,硕士生。*通信作者:丁兴萃,研究员。E-mail: dxc01@hotmail.com
引文格式: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的含量变化[J].南京林业大学学报:自然科学版,2015,39(3):161-166.
更新日期/Last Update: 2015-05-30