重庆7种笋用竹竹笋的食味品质与营养成分比较  

Taste Quality and Nutrient Contents of Shoots from Seven Bamboo Species in Chongqing:Comparative Study

作　　者：李彬[1] 曾清苹 曾小英[1] 李红艳 谭丽 周小舟[1] 耿养会[1] 童龙[1] 冉斌 李川 李建杰 Li Bin;Zeng Qingping;Zeng Xiaoying;Li Hongyan;Tan Li;Zhou Xiaozhou;Geng Yanghui;Tong Long;Ran Bin;Li Chuan;Li Jianjie(Chongqing Forestry Research Institute,Chongqing 400036,China;Fengdu Forestry Bureau,Fengdu 408200,Chongqing,China;Banan Forestry Bureau,Banan 401320,Chongqing,China;Yubei Forestry Bureau,Yubei 401120,Chongqing,China)

机构地区：[1]重庆市林业科学研究院,重庆400036 [2]重庆市丰都县林业局,重庆408200 [3]重庆市巴南区林业局,重庆401320 [4]重庆市渝北区林业局,重庆401120

出　　处：《世界竹藤通讯》2023年第6期31-35,共5页World Bamboo and Rattan

基　　金：重庆市林业重点科技攻关项目“重庆地区周年供笋竹种配置模式研究集成与示范”(渝林科研2020-6);重庆市林业局科技兴林重大专项项目“重庆竹资源提质增效关键技术研究与示范”(ZD2022-4)。

摘　　要：为了解重庆市笋用竹竹笋品质,对当前重庆种植面积较大的雷竹(Phyllostachys violascens)、高节竹(Ph.prominens)、红哺鸡竹(Ph.iridescens)、金佛山方竹(Chimonobambusa utilis)、刺黑竹(Ch.purpurea)、麻竹(Dendrocalamus latiflorus)、绿竹(Bambusa oldhamii)等7种笋用竹竹笋的呈味物质和营养物质进行研究。结果显示,在7个竹种中,金佛山方竹、刺黑竹、绿竹的笋食味品质和营养价值均表现较好,纤维素类物质和单宁含量均以金佛山方竹最低,分别为7.53 mg/g和661.44 mg/g,总酸含量以绿竹最低,为0.85 mg/g,草酸含量以刺黑竹最低,为0.10 mg/g。金佛山方竹、刺黑竹、绿竹的笋灰分含量较高,脂肪含量较低,蛋白质含量分别为300.63 g/kg、310.81 g/kg、293.62 g/kg,可溶性糖含量分别为105.51 g/kg、110.51 g/kg、120.42 g/kg。由此可见,金佛山方竹、刺黑竹、绿竹竹笋具有低糖、低脂肪、多纤维、高蛋白质的特点,为重庆地区笋用竹中品质较优的竹种,具有一定的推广价值。In order to understand the quality of bamboo shoots available in Chongqing,the paper studies the taste-determining substances and the nutrients of shoots produced from 7 widely planted bamboo species in the city,including Phyllostachys violascens,Ph.prominens,Ph.iridescens,Chimonobambusa utilis,Ch.purpurea,Dendrocalamus latiflorus,and Bambusa oldhamii.The results show that among the 7 species of bamboo,Ch.utilis,Ch.purpurea and B.oldhamii have better taste quality and nutritional value.The contents of cellulose and tannin are the lowest(7.53 mg/g and 661.44 mg/g)in Ch.utilis shoots,the content of total acid is the lowest(0.85 mg/g)in B.oldhamii shoots,and the content of oxalic acid is the lowest(0.10 mg/g)in Ch.purpurea shoots.The contents of ash,fat and protein are 300.63 g/kg,310.81 g/kg and 293.62 g/kg,respectively,for the shoots from Ch.utilis,Ch.purpurea and B.oldhamii,while the content of soluble sugar in the shoots is 105.51 g/kg,110.51 g/kg and 120.42 g/kg,respectively,for the three species.In conclusion,the shoots of Ch.utilis,Ch.purpurea and B.oldhamii have the characteristics of low sugar,low fat,multi-fiber and high protein,which enable them to be the species with better quality certain value to be promoted and applied in Chongqing.

关 键 词：笋用竹 竹笋 食味品质 营养成分 重庆 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] S644.2[轻工技术与工程—食品科学与工程]