世界竹藤通讯2023，Vol.21Issue(6)：31-35,5.DOI:10.12168/sjzttx.2023.07.25.001
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
摘要
Abstract
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Key words
bamboo for shoots producing/bamboo shoot/taste quality/nutrient content/Chongqing引用本文复制引用
李彬,李川,李建杰,曾清苹,曾小英,李红艳,谭丽,周小舟,耿养会,童龙,冉斌..重庆7种笋用竹竹笋的食味品质与营养成分比较[J].世界竹藤通讯,2023,21(6):31-35,5.基金项目
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) （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). （ZD2022-4）
