毛竹笋氨基酸含量的比较  

Comparison of the Amino Acid Content of the Shoots of phyllostachy pubescens

作　　者：胡春水[1] 余红英[2] 佘祥威 骆琴娅 熊芳芳 

机构地区：[1]中南林学院资源与环境学院,株洲4120062 [2]湖北民族学院,恩施445000

出　　处：《竹子研究汇刊》2000年第2期44-48,共5页Journal of Bamboo Research

摘　　要：在毛竹冬笋和春笋两个不同生长时期 ,对笋体各部位氨基酸含量进行测定分析。发现不同时期笋体中组成蛋白质的氨基酸种类齐全含量高 ;必需氨基酸占氨基酸总量的 2 7.5%～ 30 .5%。竹笋作为蔬菜 ,比较发现其必需氨基酸含量与马铃薯相当 ,比茄子、胡萝卜等高。Amino acid content of each part of winter shoot and spring shoot of phyllostachys pubessens was determined.The results are as follows:there is a high content amino acid which makes up the protein for winter and spring shoot;the essential amino acid content covers 27.5%～30.5% of the total amino acid content.The comparison shows bamboo shoots,as vegetables,is equal to potatoes,but higher than eggplants,carrots,etc in essential amino acid content.

关 键 词：毛竹笋 氨基酸 蛋白质 

分 类 号：S795[农业科学—林木遗传育种]