绿竹笋苦味物质成分分析  

Analysis of bitter compounds in harvested bamboo shoots

作　　者：朱玉燕[1] 邬波龙 赵宇瑛[1] 郑小林[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省果蔬保鲜与加工技术研究重点实验室,杭州310018

出　　处：《食品科技》2015年第8期77-80,共4页Food Science and Technology

基　　金：浙江省重大科技专项"优先主题"项目(2011C12051)

摘　　要：目的:确定绿竹笋(Dendrocalamopsisoldhami)主要苦味物质成分。方法:通过感官鉴定确定绿竹笋苦味部位主要在笋尖,并对笋基和笋尖中黄酮、生物碱、金属元素、氨基酸及氰化物的成分进行差异比较,初步确定主要苦味物质。结果:绿竹笋笋基中黄酮含量为笋尖的4倍;笋尖与笋基中生物碱及金属元素含量无显著差异;笋尖中苦味氨基酸含量为笋基的2.6倍;笋尖氰化物含量高达367.77 mg/kg·FW,为笋基部的36.38倍。结论:苦味氨基酸和氰化物含量与绿竹笋苦味相关,其中氰化物可能是绿竹笋的主要苦味物质。Objective： This study aimed to analysis the bitter compounds of bamboo shoots （Dendrocalamopsisoldhami）. Methods： The tip part of bamboo shoots was identified as the main bitter part by sensory evaluation. In order to confirm the main bitter compounds, difference comparisons of flavonoid, alkaloids, metallic elements, amino acid and cyanide contents were measured between tip and base part of bamboo shoots. Result： The contents of alkaloids and metallic elements were presented no difference between base and tip part, respectively. Compared to the content of flavonoid, the base parts showed was in tip part of bamboo shoots, 4 folds increase. The content of bitter amino acid in tip part of bamboo shoots showed 2.6-fold higher than that in the base part. Moreover, the content of cyanide of tip part was 367.77 mg/kg-FW, which was 26.38 folds as compared to the base part. Conclusion： it was suggested that contents of bitter amino acid and cyanide were associated with the bitterness, and the cyanide would be the main bitter compound of bamboo shoots.

关 键 词：绿竹笋 苦味 氰化物 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]