毛竹生笋糟渍保存条件优化研究  

Study on Optimization of Preservation Conditions in Distiller’s Grains for Shoots of Phyllostachys edulis

作　　者：杨杰 曹碧凤 郑美珠 郑蓉[1,2,3] 吴火和 钟金环[5] YANG Jie;CAO Bi-feng;ZHENG Mei-zhu;ZHENG Rong;WU Huo-he;ZHONG Jin-huan(Fujian Academy of Forestry,Fuzhou 350012,Fujian,China;The Key Laboratory of Southern Mountain Timber Forest Cultivation for the National Forestry and Grassland Administration of the People’s Republic of China,Fuzhou 350012,Fujian,China;The Key Laboratory of Forest Cultivation and Forest Products Processing and Utilization of Fujian Province,Fuzhou 350012,Fujian,China;Yongan Forestry Bureau,Yongan 366000,Fujian,China;Bamboo Industry Institute,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]福建省林业科学研究院,福建福州350012 [2]国家林业和草原局南方山地用材林培育重点实验室,福建福州350012 [3]福建省森林培育与林产品加工利用重点实验室,福建福州350012 [4]永安市林业局,福建永安366000 [5]浙江农林大学竹子研究院,浙江杭州311300

出　　处：《竹子学报》2024年第2期22-29,共8页Journal of Bamboo Research

基　　金：2023福建省林业科研项目(2023FKJ06);2021福建省林业科研项目(2021KJF14);2021福建省属公益项目(2021R1010006);2020福建省自然科学基金(2020J01091)。

摘　　要：【目的】为探索毛竹(Phyllostachys edulis)生笋糟渍保存方法,明确糟渍生笋保存的最优条件。【方法】研究采用L_(9)(3^(4))正交试验设计结合主成分分析法研究影响毛竹生笋保存的主要因素。试验设置浸渍时间、酒糟浓度、酒糟品系和存放时间4个因素,每个因素3个水平。对粗纤维、可溶性糖、粗脂肪、粗蛋白、氨基酸和含水率6个代表笋品质的指标进行主成分分析。【结果】粗脂肪、粗蛋白和氨基酸含量是毛竹生笋的主要评价指标,能够解释88.08%的方差。影响毛竹生笋保存的各因素主次顺序为存放时间>浸渍时间>酒糟品系>酒糟浓度,其中存放时间为主导因子,对生笋保存起决定性作用。【结论】各因素的最优水平组合为A_(1)B_(3)C_(2)D_(3),即浸渍时间5 min、酒糟浓度60%、红糟酒糟和存放20 d。【Objective】To explore the methods for preserving the raw bamboo shoots with distiller’s grains,then to determine the optimal conditions for preserving raw bamboo shoots.【Method】The study adopted L_(9)(3^(4))orthogonal test and principal component analysis to study the factors influencing preservation conditions for raw shoots of Phyllostachys edulis.The 4 factors adopted in the experiment were immersion time,concentration of distiller’s grains,species of distiller’s grains and preservation time,respectively,and there were 3 levels set for every factor.In addition,principal component analysis was carried out on six indexes of shoot quality,i.e.crude fiber,soluble sugar,crude fat,crude protein,amino acid and water content.【Result】The results showed that crude fat,crude protein and amino acid content were the main evaluation indexes,which could explain 88.08%variance.The 4 factors influencing the shoot quantity of Ph.edulis were ranked as preservation time>immersion time>species of distiller’s grains>concentration of distiller’s grains,among which,preservation time played the decisive role in raw shoot preservation.【Conclusion】The optimal combination of all factors is A_(1)B_(3)C_(2)D_(3),that is,5 minutes of immersion time,60%concentration of distiller’s grains,red distiller’s grains and 20 days of preservation time.

关 键 词：毛竹 生笋保存 正交试验 主成分分析 模糊分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]