3种苦竹竹笋中黄酮类化合物的研究  

A Study on the Flavonoid Compound in Bamboo Shoots of Three Pleioblastus Species

作　　者：杨永峰[1] 黄成林[2] 

机构地区：[1]中国林业科学研究院林业研究所国家林业局林木培育实验室,北京100091 [2]安徽农业大学林学与园林学院,安徽合肥230036

出　　处：《竹子研究汇刊》2009年第1期56-60,共5页Journal of Bamboo Research

基　　金："十一五"国家科技支撑"植被恢复与特色资源高效培育及利用技术试验示范"(2006BAD03A1602)项目的部分内容

摘　　要：以芦丁为标准样,采用分光光度法测定和分析了3种苦竹属竹笋的黄酮类化合物含量。实验结果表明:从黄山市采集的苦竹(Pleioblastus amarus)鲜笋中总黄酮含量为4.003 mg.g-1,且鲜笋经过冷水浸泡24 h后,笋内黄酮含量减少了77.3%。由黄酮类化合物味苦可证明苦竹笋的苦味与黄酮有关,建议人们食用苦竹笋最好不要用水浸泡,以有利于人们对黄酮类化合物的获取。同时从测定结果可以看出同一产地的苦竹竹笋中黄酮的含量远高于衢县苦竹、斑苦竹,反映了苦竹属不同种竹笋之间黄酮含量的差异。而采于广德的苦竹竹笋的黄酮类化合物含量高于采于黄山市的,说明气候与土壤等条件对苦竹竹笋黄酮类化合物的含量有很大的影响。Using rutin as standard, the content of total flavonoids in fresh bamboo shoots of Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus were determined by spectrophotometry method. The results showed that the flavone eontent was 4. 003 mg · g^-1 in the bamboo shoot of Pleioblastus amarus growed in Huangshan. When it was immersed in eold water for 24 hours, the flavone eontent would deerease to 77.3%. It has reported that the flavonoid compound taste biter, thus we think the biter taste of the bamboo shoot has positive relationship with the eontent of flavone. It is a good resouree to obtain flavone from bamboo shoots not to immerse in water when eat them. The flavone eontent of bamboo shoots of Pleioblastus amarus was higher than Pleioblastus juxianensis and Pleioblastus maculatus in the same area. This reflected the different flavone content of bamboo shoots of diferent species in Pleioblastus. There were great diferences of flavone content among various areas beeause of the flavone content of fresh bamboo shoots of Pleioblastus amarus growed in Guangde was higher than growed in Huangshan, which showed that the condition of climate and soil had a significant influence to the flavone eontent.

关 键 词：苦竹 竹笋 分光光度法 黄酮类化合物 

分 类 号：S644.2[农业科学—蔬菜学] Q946.8[农业科学—园艺学]