竹笋化学成分研究进展  

Advances in Chemical Component of Bamboo Shoots

作　　者：杨金来[1,2,3] 吴良如 杨慧敏[1,2] 潘雁红 钟浩[1,2] 郭帆 

机构地区：[1]国家林业局竹子研究开发中心,浙江杭州310012 [2]浙江省竹子高效加工重点实验室,浙江杭州310012 [3]福建明良集团有限公司,福建建瓯353100

出　　处：《竹子学报》2017年第3期72-76,共5页Journal of Bamboo Research

基　　金："十三五"国家重大研发计划课题(2016YFD060090305);林业科学技术推广项目(2016-22)

摘　　要：竹笋是一种天然可再生的绿色蔬菜,其产量丰富,营养齐全,主要含有膳食纤维、蛋白及氨基酸、多糖和香气等化学成分。目前,竹笋产品主要以鲜笋、笋干、清水笋等低附加值产品为主,严重限制了竹笋产业的发展。为了实现竹笋的高值化利用,近年来,关于竹笋化学成分的研究很多。该文详细介绍了竹笋膳食纤维的提取方法与应用、蛋白含量及氨基酸组成、多糖的提取与活性、香气化学成分和其他化学成分的研究进展,旨在依托科技创新开发竹笋高附加值产品,更好地推动整个竹笋产业的健康发展。Bamboo shoots are natural renewable green vegetable abundant in many areas , and they have rich nutrition of dietary fiber , protein, amino acids, polysaccharides and aroma component, etc.At present, their products, such as fresh, dried, and canned bamboo shoots, are mainly low value-added , restricting the development of bamboo shoots industry .To realize a higher value utilization of bamboo shoots , plenty of studies on chemical component of bamboo shoots have been done .In the paper , advances in the extraction methods of dietary fiber and its use , protein and amino acids , extraction of carbohydrates and their activities , aroma compounds , and other chemical compounds were reviewed .This may provide a reference for the development of higher value-added products of bamboo shoots relying on technical innovation , and the healthy development of bamboo shoots industry .

关 键 词：竹笋 营养齐全 化学成分 高值化利用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]