摘要
测定分析了‘甘之饴’竹笋不同生长时期(笋出土后5、10、15 d)的外观特征、营养成分和食味品质,可为其笋用林的高效培育和高值化利用提供数据支撑。结果表明,各时期竹笋的可食率均高于50%,且随生长期延长而增加,但不同时期之间差异不显著。随着竹笋生长期的延长,笋中主要营养成分的变化表现为蛋白质、可溶性糖及蔗糖含量逐渐减少,脂肪含量逐渐增大,淀粉、维生素C含量先减少后增加。不同生长时期,笋中总氨基酸含量平均为174.29 mg/100 g,其中必需氨基酸含量占比均超过40%;随着竹笋生长期的延长,笋中苦味氨基酸、鲜味氨基酸及芳香味氨基酸含量占总氨基酸含量的比例逐渐增大,而甜味氨基酸含量占比则逐渐减少。随着竹笋生长期的延长,影响食味品质的粗纤维、木质素及黄酮的含量不断增加,单宁含量不断减少但差异不显著。‘甘之饴’竹笋在发笋期内具有较高的营养价值和食用适口性,可根据不同生长阶段的营养特征进行适时采收。
This study investigates the appearance characteristics,nutritional composition,and flavor quality of Dendrocalamus sapidus shoots at different growth stages(5,10,and 15 days after emergence)to provide data support for efficient cultivation and high-value utilization of shoot-producing bamboo forests.The results indicate that the edible rate of bamboo shoots exceeds 50%across all stages and shows an increasing trend with prolonged growth,though no significant differences are observed between stages.As the growth period of bamboo shoot extends,their key nutritional components exhibit the dynamic changes that protein,soluble sugar,and sucrose contents gradually decrease,while fat content increases,and starch and vitamin C contents display a“V-shaped”trend,initially decreasing and then rebounding.The total amino acid content in shoots averages at 174.29 mg/100 g,with essential amino acids kept at over 40%.Prolonged growth period is associated with increasing proportions of bitter,umami,and aromatic amino acids,while sweet amino acids have progressively decreased proportion.Notably,the contents of 64 crude fiber,lignin,and flavonoid which affect the flavor increase significantly as the growth period extends,whereas tannin content exhibits an insignificantly decreasing trend.D.sapidus shoots maintain high nutritional value and palatability throughout the shooting period,and therefore its harvest timing should be optimized based on stage-specific nutritional profiles to maximize utilization benefits.
作者
潘金勇
胡潇雪
黄丽花
覃孙慧
韦瑞兰
徐振国
钟恒
Pan Jinyong;Hu Xiaoxue;Huang Lihua;Qin Sunhui;Wei Ruilan;Xu Zhenguo;Zhong Heng(Luzhai Forestry Bureau,Liuzhai 545600,Guangxi,China;Guangxi Forestry Research Institute/Guangxi Laboratory of Forestry/Guangxi Key Laboratory of Superior Timber Trees Resource Cultivation,Nanning 530002,China;Liucheng Forestry Technology Extension Station,Liucheng 545200,Guangxi,China)
出处
《世界竹藤通讯》
2025年第3期64-68,共5页
World Bamboo and Rattan
基金
广西创新驱动发展专项资金项目课题4“笋用丛生竹种质资源选育与应用示范”(桂科AA24263024-4)。
关键词
‘甘之饴’
竹笋
外观特征
营养成分
食味品质
生长期
广西
Dendrocalamussapidus
bambooshoot
appearancecharacteristics
nutritionalcomposition
flavor quality
growthperiod
Guangxi
