少穗竹和四季竹竹笋的营养成分分析  

Nutrient Analysis of Oligostachyum sulcatum and O. lubricum Shoots

作　　者：陈松河[1] 刘婧 罗祺 马丽娟[1] 丁振华 Chen Songhe;Liu Jing;Luo Qi;Ma Lijuan;Ding Zhenhua(Xiamen Botanical Garden, Xiamen 361003, Fujian, China;College of Environment & Ecology, Xiamen University, Xiamen 364402, Fujian, China)

机构地区：[1]厦门市园林植物园,福建厦门361003 [2]厦门大学环境与生态学院,福建厦门364402

出　　处：《世界竹藤通讯》2018年第6期33-36,共4页World Bamboo and Rattan

基　　金：厦门市科学技术局科研项目(编号:3502Z20102003和3502Z20144072)

摘　　要：对福建省华安竹种园2种少穗竹属笋用竹少穗竹和四季竹竹笋的基本营养成分进行测定分析。结果表明:四季竹竹笋的含水量、灰分、脂肪含量高于少穗竹,但蛋白质含量低于少穗竹;而少穗竹竹笋氨基酸、必需及半必需氨基酸、呈味氨基酸总含量高于四季竹。The study was conducted to measure and analysis the basic nutritional components of Oligostachyum sulcatum and O. lubricum from Hua’an Bamboo Garden,Fujian Province. The results showed O. lubricum contained higher water content,ash and fat but lower protein content than O. sulcatum,whereas the total amino acid,essential and semi-essential amino acid and flavor amino acid of O. sulcatum was richer than those of O. lubricum.

关 键 词：少穗竹 四季竹 竹笋 营养成分 

分 类 号：S644.2[农业科学—蔬菜学]