摘要
利用不同方法测定了浙江省内合江方竹和刺方竹13种不同种源方竹笋的水分、粗脂肪、灰分、粗纤维、维生素C、蛋白质、铁、锰、铜、锌、还原糖、氨基酸等营养成分,结果表明,方竹笋含有丰富的蛋白质,13种不同种源方竹笋干的蛋白质平均含量为28.11%,鲜笋的蛋白质平均含量为2.48%;氨基酸种类齐全丰富,含有17种氨基酸,干笋氨基酸总量的平均值为10.7445g/100g,鲜笋氨基酸总量的平均值为0.9501g/100g,鲜笋中鲜味氨基酸(天门冬氨酸和谷氨酸)总量的平均值为219mg/100g,明显高于普通的食用笋;13种不同种源方竹笋中,"丽水种源"合江方竹、"杭州种源"合江方竹等7个种源的干笋营养成分含量值更高,而"莲都种源2"刺方竹、"莲都种源1"刺方竹、"景宁种源"刺方竹等6个种源的鲜笋营养成分含量值更高。
Determinations were implemented on content of water, crude fat, ash, crude fiber, Vc, protein, etc in shoots of Chimonobambusa hejiangensis and C. pachystachys from different provenances of Zhejiang province. The result showed that the tested shoots were rich in nutrients with bright prospects. Mean protein content was 28.l 1% in dried shoots, 2.48% in fresh shoots. There were 17 kinds of amino acids in the tested shoots. Total amino acids in dried shoots averaged 10.7445g/100g, and 0.9501g/lOOg in flesh shoot with more tasty amino acids（glutamic acid aspartic acid）, higher than that in other edible bamboo shoots. Dried shoots of 7 provenances had higher nutrition components content, as well as fresh shoot of 6 provenances.
出处
《浙江林业科技》
北大核心
2012年第4期37-42,共6页
Journal of Zhejiang Forestry Science and Technology
关键词
寒竹属
竹笋
不同种源
营养成分
研究
Chimonobambusa Makino
shoot
different provenance
nutrition component
