斑苦竹笋的营养成分分析及其评价  

Analysis and Evaluation of Nutritional Components in Shoot of Arundinaria oleosa

作　　者：王波[1,2] 汪奎宏[1,2] 刘鹏 李琴[1,2] 何奇江[1,2] 

机构地区：[1]浙江省林业科学研究院,浙江杭州310023 [2]浙江省竹类研究重点实验室,浙江杭州310023 [3]浙江省安吉县皈山乡林业工作站,浙江安吉313301

出　　处：《浙江林业科技》2011年第3期28-31,共4页Journal of Zhejiang Forestry Science and Technology

基　　金：浙江省林业厅一般项目"林业新技术储备项目"(07A07)

摘　　要：对斑苦竹(Arundinaria oleosa)笋的营养成分进行了分析,结果显示:斑苦竹笋中的蛋白质含量高达44.83%,在几种常见的竹笋中含量最高;脂肪含量为3.43%,低于常食竹笋;含有丰富的矿质元素,其中磷含量最高(6 853.50 mg/kg),其次为镁和钙,分别为2 009.14 mg/kg和1 029.25 mg/kg;斑苦竹笋中含有18种氨基酸,总量为384.1 mg/g,其中人体必需氨基酸8种,占氨基酸总量的36.35%。采用氨基酸比值系数法对斑苦竹笋中的蛋白质营养价值进行了评价,氨基酸比值系数分为74.84,其营养价值优于常见蔬菜。Contents of main nutrition in shoots of Arundinaria oleosa were analyzed.The results showed that the content of protein was up to 44.83%,the highest among common edible shoots.The content of fat was 3.43%,lower than that in other shoots.It was also rich in mineral elements,and the content of P was the highest（6 853.50 mg/kg）,then the contents of Mg（2 009.14mg/kg） and Ca（1 029.25mg/kg）.There were 18 kinds of amino acid in it,and the content of 8 kinds of essential amino acid accounted for 36.35% of the total amino ones（384.1 mg/g）.The score of ratio coefficient（SRC） of amino acids was 74.84,higher than that of other common vegetables.

关 键 词：斑苦竹笋 营养成分 分析与评价 

分 类 号：S795[农业科学—林木遗传育种]