麻竹笋不同部位的营养成分分析  

Analysis of the Nutritional Composition of Different Parts of the Mahogany Bamboo Shoot

作　　者：吴昊晟 毛国兴 梁安雅 谢永顺 潘天茂 陈文锋 余元善[3] 马路凯 WU Haosheng;MAO Guoxing;LIANG Anya;XIE Yongshun;PAN Tianmao;CHEN Wenfeng;YU Yuanshan;MA Lukai(Key Laboratory of Lingnan Featured Food Green Processing and Intelligent Manufacturing,Ministry of Agriculture and Rural Affairs,School of Light Industry and Food,Zhongkai Agricultural Engineering College,Guangzhou,Guangdong 510225,China;Yunfu Jian'an Food Development Co.,Ltd.,Yunfu,Guangdong,527524,China;Sericulture and Agricultural Products Processing Institute of Agricultural Science of Guangdong Province,Guangzhou,Guangdong 510507,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa,Tibet 850000,China)

机构地区：[1]农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225 [2]云浮市健安食品发展有限公司,广东云浮527524 [3]广东省农业科学院蚕业与农产品加工研究所,广东广州510507 [4]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《农产品加工》2023年第14期64-66,74,共4页Farm Products Processing

基　　金：云浮市科技计划项目(2021年7月)。

摘　　要：为探明麻竹笋的营养成分,为其后期的深加工提供理论基础。以麻竹笋为研究对象,探究其笋结、笋尖、笋肉、笋皮各部位的营养成分。结果表明,麻竹笋含有丰富的营养物质,4个部位在常规营养成分组成上基本一致,但是含量存在一定的差异,其中笋肉水分含量(91.42%),膳食纤维(22.96±0.01 g/100 g)、蛋白质(31.93±0.01 g/100 g)、总多酚(3.55±0.77 g/100 g)、灰分(65.27±0.02 g/100 g)和粗多糖(5.00±5.26 g/100 g)含量均最高,此外笋尖也含有较高含量的膳食纤维(18.21±0.01 g/100 g)和蛋白质(29.16±0.01 g/100 g)。上述结果说明,笋肉具有高膳食纤维、高蛋白的特点。研究初步探明麻竹笋不同部位的营养成分,以期为麻竹笋资源合理开发利用和营养价值评价均具有一定的理论参考意义。In order to find out the nutritional components of hemp bamboo shoots and provide a theoretical basis for their later deep processing.Taking Yingde Ma bamboo shoots as the research object,the nutritional components of each part of bamboo shoots,bamboo shoots,bamboo shoots,bamboo shoots,and bamboo shoots were explored.The results showed that hemp bamboo shoots were rich in nutrients,and the four parts were basically the same in the conventional nutrient composition,but there were certain differences in the contents.The contents of protein(31.93±0.01 g/100 g),total polyphenols(3.55±0.77 g/100g),ash(65.27±0.02 g/100 g)and crude polysaccharides(5.00±5.26 g/100 g)were the highest.Contains higher content of dietary fiber(18.21±0.01 g/100 g)and protein(29.16±0.01 g/100 g).The above results showed that bamboo shoots have the characteristics of high dietary fiber and high protein.This study preliminarily identified the nutritional components of different parts of hemp bamboo shoots,in order to have certain theoretical reference significance for the rational development and utilization of hemp bamboo shoot resources and the evaluation of nutritional value.

关 键 词：麻竹笋 不同部位 营养成分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]