竹笋营养成分与采收前后管理技术研究进展  

Research Progress on Nutrient Components in Bamboo Shoots and Management Technologies Before and After Harvest

作　　者：黄梅 范可可 储昊煜 岳祥华 Huang Mei;Fan Keke;Chu Haoyu;Yue Xianghua(Sanya Research Base,International Center for Bamboo and Rattan,Sanya 572000,Hainan,China;Taiping Observation and Research Station of Bamboo Ecosystem,Huangshan 245700,Anhui,China)

机构地区：[1]国际竹藤中心三亚研究基地,海南三亚572000 [2]安徽太平竹林生态系统定位观测研究站,安徽黄山245700

出　　处：《世界竹藤通讯》2024年第6期88-94,105,共8页World Bamboo and Rattan

基　　金：国际竹藤中心三亚研究基地基本科研业务费专项资金项目“基于涡度相关的皖南毛竹林碳汇功能及影响因素研究”(1630032022003)。

摘　　要：竹笋营养成分组成及含量是高品质竹笋评价的重要指标,但竹笋营养成分在生产过程中会受到各种因素的影响,在一定程度上限制了竹笋品质改良及产品开发。文章通过系统梳理相关文献,总结了竹笋主要营养成分(膳食纤维、蛋白质、总糖、粗脂肪和单宁等)的研究进展,探讨了竹笋采收前的经营措施与采收后的贮藏保鲜技术对其品质的影响,提出了竹笋今后的研究重点,以期为竹笋营养价值评估、产品加工与利用、营养功能开发提供参考。The nutrient components and their contents in bamboo shoots are the key indicators for evaluating their quality.During the production process,various factors can however impact the nutrient composition,restraining quality improvement and product development of bamboo shoots to some extent.This paper reviews the relevant literature and summarizes the research progress on the main nutrients in bamboo shoots,including dietary fiber,protein,total sugars,crude fat,and tannin.It further explores the effects of pre-harvest management measures and post-harvest storage and preservation techniques on bamboo shoot quality.Additionally,it highlights future research priorities,aiming to provide valuable references for assessing the nutrition of bamboo shoots,optimizing product processing and utilization,and advancing the development of their nutritional functions.

关 键 词：竹笋 营养成分 经营措施 贮藏保鲜 

分 类 号：TS2[轻工技术与工程—食品科学与工程]