大叶麻竹笋腌制过程中主要营养成分的变化  

Changes in Main Nutrients of Bamboo Shoots during Pickling

作　　者：郑炯[1,2] 周春红[3] 张甫生[1,2] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715 [3]重庆市食品药品监督管理局黔江药品检验所,重庆409000

出　　处：《食品科学》2013年第1期93-96,共4页Food Science

基　　金：中央高校基本科研业务费专项(XDJK2009C055)

摘　　要：以大叶麻竹笋为原料,研究其在4种不同腌制方式过程中蛋白质、可溶性糖、粗纤维、VC和矿物质等营养成分含量的变化。结果表明:大叶麻竹笋在腌制过程中蛋白质、可溶性糖、粗纤维、VC和矿物质等营养成分的含量发生了明显变化。腌制90d后,发酵性腌制和非发酵性腌制蛋白质含量分别降低了87.01%和77.36%,可溶性糖的含量分别下降了98.17%和86.63%,VC的含量分别下降了71.29%和90.87%,粗纤维的含量分别下降了39.27%和45.01%。腌制样品中Ca和K的含量比鲜样品分别增加了26.00%和3.15%;P、Fe和Zn的含量分别降低了94.31%、62.53%和29.17%。Bamboo shoots （Dendrocalamus latiflorus） were analyzed for changes in main nutrients including protein, soluble sugar, cellulose, vitamin C and minerals during pickling by 4 different methods. The results showed that the contents of protein, soluble sugar, cellulose, vitamin C and minerals significantly changed during pickling. After 90 d of pickling, the contents of protein, soluble sugar, vitamin C and cellulose decreased by 87.01%, 98.17%, 71.29% and 39.27% for fermentative pickling, and 77.36%, 86.63%, 90.87% and 45.01% for non-fermentative pickling, respectively. However, the contents of calcium and potassium in pickled samples increased by 26.00% and 3.15%, respectively, while the contents of phosphorus, iron and zinc decreased by 94.31%, 62.53% and 29.17%, respectively, when compared to fresh samples.

关 键 词：大叶麻竹笋 腌制 营养成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]