桐梓县方竹笋及其加工产品品质研究  

Study on the Quality of Square Bamboo Shoots and Its Processed Products in Tongzi County

作　　者：龙昭航 陈美 梁廷辉 李宣 王玥 吴华秀 LONG Zhaohang;CHEN Mei;LIANG Tinghui;LI Xuan;WANG Yue;WU Huaxiu(Guizhou Detection Technology Research and Application Center,Guiyang 550014,China)

机构地区：[1]贵州省检测技术研究应用中心,贵州贵阳550014

出　　处：《食品安全导刊》2022年第35期87-90,共4页China Food Safety Magazine

基　　金：贵州科学院青年基金(黔科院J字[2021]34号)。

摘　　要：以桐梓县方竹鲜笋及其加工产品(干笋、水煮笋)为研究对象,测定蛋白质、脂肪、总糖、膳食纤维、氨基酸、矿物质、维生素、单宁、草酸及嘌呤类物质等品质指标含量,并进行综合分析与评价。结果表明,方竹笋中脂肪、总糖、维生素含量较低,蛋白质、膳食纤维、氨基酸、矿物质含量丰富;单宁、草酸、嘌呤类物质含量较高;干笋、水煮笋由于加工过程和储存过程的影响,蛋白质、氨基酸、总糖、矿物质及维生素的含量都有所减少,单宁、草酸、嘌呤类物质含量减少较为明显。以上研究结果可为桐梓县方竹笋的食用及其加工产品的开发利用提供科学的数据支撑。The contents of protein,fat,total sugar,dietary fiber,amino acid,mineral,vitamin,tannin,oxalate and purine were determined by the fresh bamboo shoots and its processed products(dried bamboo shoots and boiled bamboo shoots)in Tongzi county.The results showed that the contents of fat,total sugar and vitamin were low,and the contents of protein,dietary fiber,amino acid and mineral were rich.Tannin,oxalate,purine content is higher;due to the influence of processing and storage process,the contents of protein,amino acid,total sugar,minerals and vitamins of dried bamboo shoots and boiled bamboo shoots are reduced,and the contents of tannins,oxalates and purines are significantly reduced.The above results can provide scientific data support for the edible bamboo shoots and the exploitation and utilization of its processed products in Tongzi county.

关 键 词：方竹笋 营养品质 嘌呤类物质 分析与评价 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]