避光对麻竹笋苦涩味及单宁含量、形态与分布的影响  

Impact of Avoiding Light on Bitterness and Astringency,Tannin Content,Morphology and Distribution of Dendrocalamus latiflorus

作　　者：章志远[1] 丁兴萃[1] 崔逢欣 蔡函江[1] 

机构地区：[1]国家林业局竹子研究开发中心,浙江省竹子高效加工重点实验室,浙江杭州310012

出　　处：《林业科学研究》2016年第5期770-777,共8页Forest Research

基　　金：浙江省“十二·五”农业重大成果转化工程“毛竹林高效生态可持续经营技术示范推广”(2012T201-02);联合国77国集团佩罗基金项目“Assessment of bamboo shoot development for food in Africa and Latin America”(L-063/2011)

摘　　要：[目的]探讨不同避光处理对麻竹笋苦涩味强度及单宁含量、形态与分布影响的机理。[方法]运用感官评定、光学显微镜、电子显微镜透射技术和磷钨酸-钨酸钠比色法,采用覆土(EP)、双层不透光套袋(CLPB)和自然生长(CK)3种不同处理,对麻竹鲜笋的口感品质进行感官评定,分析测定麻竹笋笋体单宁物质含量、形态和分布。[结果](1)不同处理的麻竹鲜笋的口感不仅均呈苦涩味,且苦涩味强度均表现为由麻竹笋的基部到笋尖逐渐增强的趋势,其苦涩味强度整体大小顺序为:CK>CLPB>EP。(2)麻竹竹笋壁中含有单宁物质的细胞(CWT)可被2%氯化亚铁溶液染成黑色,与不含单宁物质的细胞区别明显。(3)单宁大量分布在薄壁细胞内,少量在纤维细胞内,维管束中的筛管和导管细胞中无单宁分布。(4)单宁在薄壁细胞中主要分布于细胞质内,少量分布在液泡中,电镜下CWT中积累的单宁可分为絮状、颗粒状和块状3种类型。(5)不同处理的麻竹笋单宁含量为CK:1.15 2.67 mg·g^(-1),CLPB:1.03 1.43 mg·g^(-1),EP:0.36 1.13 mg·g^(-1),其相应的CWT密度大小顺序为:CK>CLPB>EP,3种处理不同部位的单宁含量与CWT密度大小均为笋尖>中部>基部。[结论]避光显著降低麻竹竹笋壁的苦涩味强度及单宁含量,自然光照下生长的麻竹笋苦涩味强度及单宁含量显著高于避光处理;光与竹笋中单宁物质分布和形态相关不显著,单宁形态仅与竹笋部位密切相关。覆土、套袋等避光措施可显著降低笋体单宁物质的含量,降低苦涩味,改善竹笋的口感品质,为培育低苦涩味麻竹笋提供科学的理论依据。[ Objective ] Probing into the mechanism of different avoiding light patterns on the bitterness and astrin- （CK） by means of sensory evaluation, optical microscopy, transmission electron microscopy （TEM） and phospho- tungstic acid-sodium tungstate colorimetry. [ Result ] （ 1 ） The results of three treatments showed the bitterness and astringency were increasingly enhanced from base to top of bamboo shoot and the bitterness and astringency of threetreatments was： CK 〉 CLPB 〉 EP. （2） The cells with tannins（CWT） of D. latiflorus could be dyed black by 2% FeC12 solution method which made a clear distinguishing between CWT and non-tannin cells and proved to be effec- tive. （3） Most of the tannin was distributed inside the parenchyma cells, a little was found in fiber cells, but none was detected in the sieve tube and the vessel cell of vascular bundles. （4） Most of the tannin was located inside the cytoplasm and a little distributed in vacuole, the morphology of tannin were flocculent, granular and plate-like under the electron microscope. （5） The tannin content range of the bamboo shoot under different treatment are as follows ： CK： 1.15 -2.67 mg·g-1, CLPB： 1.03 - 1.43 mg·g-1, and EP： 0.36- 1.13 mg·g-1, and the order of CWT distribution density of three treatments was： CK 〉 CLPB 〉 EP, both the order of tannin content and CWT of three treatments in different parts were ： top 〉 middle 〉 bottom. [ Conclusion ] The bitterness and astringency intensity and tannin content of bamboo shoots had a positive relationship with light, and was much higher in natural light condi- tion than in light-proof one; while the CWT distribution and morphology of bamboo shoots had no relationship with light, the tannin cell morphology was just closely related to the position of bamboo shoot. Such light-proof measures as EP and CLPB significantly reduced the tannin content of bamboo shoot, improved its edible taste quality, therefore it can provide scientific theoretical basis for

关 键 词：麻竹笋 避光处理 单宁 苦涩味 

分 类 号：S795.5[农业科学—林木遗传育种]