覆土栽培对高节竹笋呈味氨基酸的影响  

Influence of Soil Sealing on Flavor Amino Acid in Shoot from Phyllostachys prominens Stand

作　　者：李明良 陈双林[2] 郭子武[2] 江志标 钟丹苗 

机构地区：[1]浙江省桐庐县莪山乡林业站,浙江桐庐311512 [2]中国林业科学研究院亚热带林业研究所,浙江富阳311400 [3]浙江省桐庐县林业技术推广中心站,浙江桐庐311500

出　　处：《浙江林业科技》2015年第2期54-57,共4页Journal of Zhejiang Forestry Science and Technology

基　　金：2014年浙江省林业科技推广项目"高节竹覆土延出高效培育技术示范"

摘　　要：对覆土栽培对高节竹(Phyllostachys prominens)竹笋适口性的影响进行研究,测定覆土栽培1 a、覆土栽培2 a和不覆土栽培高节竹笋氨基酸含量,分析了呈味氨基酸的变化规律。结果表明:覆土栽培高节竹笋鲜味、甜味、苦味和芳香类氨基酸含量及人体必需氨基酸含量、氨基酸总量总体上明显降低,但鲜味、甜味和芳香类氨基酸比例提高,苦味氨基酸比例下降,覆土栽培对1 a竹笋的影响明显高于覆土栽培2 a竹笋。Determinations and analysis were conducted on amino acid content and flavor amino acid from shoot of Phyllostachys prominens stands treated by soil sealing of 1 and 2 years, with no treatment as the control. The results showed that content of delicious amino acid, sweet amino acid, bitter amino acid, aromatic amino acid, essential amino acid and total amino acid in shoot from treated stands decreased, while proportion of delicious, sweet and aromatic amino acid increased. Furthermore bitter amino acid proportion decreased. The determinations indicated that effect of 1 year＇s soil sealing on shoot flavor amino acid was more evident than that of 2-year soil sealing.

关 键 词：高节竹 覆土栽培 呈味氨基酸 

分 类 号：S795[农业科学—林木遗传育种]