施氮对毛竹笋营养成分的影响  

Effects of nitrogen application on nutritional components of Phyllostachys edulis shoot

作　　者：张晗 李全 郭子武[2] 吕建华 应叶青[1] 宋新章[1] ZHANG Han;LI Quan;GUO Ziwu;LÜJianhua;YING Yeqing;SONG Xinzhang(State Key Laboratory of Subtropical Silviculture,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400,Zhejiang,China)

机构地区：[1]浙江农林大学省部共建亚热带森林培育国家重点实验室,浙江杭州311300 [2]中国林业科学研究院亚热带林业研究所,浙江杭州311400

出　　处：《浙江农林大学学报》2021年第1期112-119,共8页Journal of Zhejiang A&F University

基　　金：国家自然科学基金重点资助项目(31930075)。

摘　　要：【目的】探讨氮沉降对毛竹Phyllostachys edulis笋品质的影响,为竹笋品质改善和人体保健提供理论依据。【方法】通过人工喷氮模拟氮沉降方法,研究了3种不同水平的氮沉降[0 kg·hm^−2·a^−1(对照)、30 kg·hm^−2·a^−1(低氮,N30)和60 kg·hm^−2·a^−1(高氮,N60)]对毛竹笋不同氨基酸、营养成分(维生素C、粗纤维、粗蛋白质、可溶性糖)和矿质元素质量分数的影响。【结果】氮沉降对毛竹笋营养品质和矿质元素影响显著,氮沉降显著增加了总氨基酸、必需氨基酸和甜味氨基酸的质量分数(P<0.05),高氮沉降显著提高了鲜味、苦味和芳香类氨基酸的质量分数(P<0.05),而低氮沉降则相反;同时,氮沉降显著提高了毛竹笋中甜味氨基酸比例(P<0.05),显著降低了必需、鲜味、苦味和芳香类氨基酸比例(P<0.05);氮沉降显著降低了毛竹笋中维生素C质量分数(P<0.05),但却提高了粗纤维质量分数,对粗蛋白质和可溶性糖质量分数影响不显著;氮沉降显著提高了硒、铁和钠(P<0.05)质量分数,显著降低了铜(P<0.05)质量分数,低氮沉降显著增加了锰、钙和镁(P<0.05)质量分数,而高氮沉降则相反。【结论】适度的氮沉降对毛竹笋营养成分有一定的提升作用,有利于竹笋品质的改善和人体保健。[Objective]This paper aims to explore the effects of N deposition on Phyllostachys edulis shoots and provide theoretical basis for improving bamboo shoot quality and human health.[Method]A field experiment was conducted in a subtropical Ph.edulis plantation and the effects of three different levels of simulated N deposition(control:0 kg·hm^−2·a^−1,N30:30 kg·hm^−2·a^−1,and N60:60 kg·hm^−2·a^−1)on the contents of amino acids,nutrients(vitamin C,crude fiber,crude protein,and soluble sugar)and mineral elements in Ph.edulis shoots were studied.[Result]N deposition significantly affected the nutrient quality and mineral elements of Ph.edulis shoots.Nitrogen deposition significantly increased the contents of total amino acids,essential amino acids,and sweet amino acids(P<0.05).High N deposition(N60)significantly increased the contents of umami amino acids,bitter amino acids,and aromatic amino acids(P<0.05),while low nitrogen deposition(N30)had the opposite effect.Nitrogen deposition significantly increased the proportion of sweet amino acids(P<0.05),but significantly decreased the proportion of essential amino acids,umami amino acids,bitter amino acids,and aromatic amino acids(P<0.05),and significantly reduced vitamin C content(P<0.05)but increased crude fiber content,and had no significant effect on the content of crude protein and soluble sugar.Nitrogen deposition significantly increased the contents of Se,Fe and Na but significantly decreased the content of Cu(P<0.05).Low N deposition(N30)significantly increased Mn,Ca and Mg contents,while the N60 treatment was the opposite(P<0.05).[Conclusion]Moderate N deposition has a certain promotion effect on nutritional components of Ph.edulis shoots,which is conducive to the improvement of bamboo shoot quality and human health.

关 键 词：植物学 氮沉降 毛竹笋 营养成分 矿质元素 保健食品 

分 类 号：S718.3[农业科学—林学]