小佛肚竹竹笋的营养成分分析  

Analysis of Nutritional Components of Bambusa ventricosa Shoots

作　　者：牛兆辉 唐国建 张丽雅 赵景威 王曙光 NIU Zhao-hui;TANG Guo-jian;ZHANG Li-ya;ZHAO Jing-wei;WANG Shu-guang(College of Life Science,Southwest Forestry University,Kunming Yunnan 650224,P.R.China)

机构地区：[1]西南林业大学生命科学学院,云南昆明650224

出　　处：《西部林业科学》2017年第5期35-39,共5页Journal of West China Forestry Science

基　　金：国家自然科学基金(31100453);云南省优势特色重点学科生物学一级学科建设项目(31460196)

摘　　要：小佛肚竹是著名的观赏竹种。以其刚萌发的竹笋为材料,对小佛肚竹笋营养组成成分进行测定与分析,结果显示,小佛肚竹鲜笋的含水量为90.9%,单宁含量为1.16g/kg。竹笋干重中,粗纤维含量为20.77%,粗脂肪含量为19.56%,蛋白质含量为33.08%,总糖含量为16.04%。该笋矿物质元素丰富(7.03%)。总体而言,小佛肚竹竹笋营养丰富,风味尚佳,可作为人们绿色蔬菜食用来源的重要补充。Bambusa ventricosa is one famous ornamental bamboo species,but little is known about the edible values its shoots.This study determined the nutrient components of Bambusa ventricosa shoots and the results showed that the moisture content is90.9%and the tannin content is1.16g/kg.The contents of crude fiber,crude fat,protein and total sugar in dry weight of shoots were20.77%,19.56%,33.08%,16.04%,respectively.Moreover,Bambusa ventricosa shoots contained abundant mineral elements,in which the content of ash was7.03%.Overall,Bambusa ventricosa shoot is nutrient rich with good flavor,which can be used as one of the green vegetables.

关 键 词：小佛肚竹 竹笋 营养成分 

分 类 号：S795[农业科学—林木遗传育种]