保存时间对糟渍生笋主要营养成分的影响  

The Effect of Preserving Time on the Main Nutritional Components of Distillers Grains-pickling Bamboo Shoots

作　　者：杨杰 郑蓉[1,2,3] 张毅清 吴火和 YANG Jie;ZHENG Rong;ZHANG Yiqing;WU Huohe(Fujian Academy of Forestry Sciences,Fuzhou 350012,Fujian,China;The Key Laboratory of Southern Mountain Timber Forest Cultivation for the State 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)

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试验室,福建福州350012 [3]福建省森林培育与林产品加工利用重点试验室,福建福州350003

出　　处：《福建林业科技》2024年第3期25-33,共9页Journal of Fujian Forestry Science and Technology

基　　金：福建省省级林业科研项目(2021KJF14)。

摘　　要：糟渍是竹笋保存的一种传统工艺,利用酒槽模拟建立优势菌群,辅以真空分装的方式对生笋进行保存,探讨不同保存时间对糟渍生笋主要营养成分的影响。结果表明,在糟渍处理后190 d内,随保存时间的增加,糟渍生笋粗纤维、粗脂肪、粗蛋白、氨基酸含量均呈先升高后趋于稳定的趋势,平均含量分别为136.1、89.6、197.4、12.7 g·kg^(-1);而可溶性糖含量则呈先降低后趋于稳定的趋势,平均含量为16.3 g·kg^(-1)。差异显著性分析结果表明,糟渍生笋粗纤维、粗蛋白和氨基酸含量均显著高于原料笋(P<0.05)。相关性分析结果表明,糟渍处理后生笋粗纤维与可溶性糖含量之间存在显著负相关关系(P<0.05),与粗脂肪、粗蛋白和氨基酸均存在极显著正相关关系(P<0.01);可溶性糖与粗蛋白、氨基酸之间均存在极显著负相关关系(P<0.01);粗脂肪与粗蛋白、氨基酸之间均存在极显著正相关关系(P<0.01);粗蛋白与氨基酸之间存在极显著正相关关系(P<0.01)。Distillers grains-pickling is a traditional skills for preserving bamboo shoots.An experiment on raw bamboo shoots with distillers grains-pickling(pickled raw bamboo shoots)has been designed.Shoot samples were collected at different preservation times to monitor the content of crude fiber,soluble sugar,crude fat,crude protein and amino acids,and to explore the impact of preservation time on the main nutritional components of raw bamboo shoots with distillers grains-pickling.The results showed that with the increase of preservation time within 190 d,the content of crude fiber,crude fat,crude protein and amino acid in bamboo shoots increased first and then stabilized,with an average content of 136.1,89.6,197.4 and 12.7 g·kg^(-1),respectively.And soluble sugar showed a trend of decreasing first and then stabilized,with an average content of 16.3 g·kg^(-1).At the same times,the crude fiber,crude protein and amino acid contents of the pickled raw bamboo shoots were significantly higher than those of the untreated bamboo shoots(P<0.05).the correlation analysis showed that there was a significant negative correlation(P<0.05)between the crude fiber and soluble sugar content of the pickled raw bamboo shoots,and there was a highly significant correlation(P<0.01)between crude fiber and crude fat,crude fiber and crude protein,crude fiber and amino acids.In addition,there was a highly significant correlation between crude fat and crude protein(P<0.01),crude fat and amino acids(P<0.01),crude protein and amino acids(P<0.01).But there was a highly significant negative correlation between soluble sugar and crude protein,soluble sugar and amino acids(P<0.01).

关 键 词：生笋 糟渍处理 保存时间 营养成分 

分 类 号：S789.9[农业科学—林学]