生态学杂志2025，Vol.44Issue(3)：728-735,8.DOI:10.13292/j.1000-4890.202503.040
苦竹笋营养和食味品质的区域分异及其环境驱动作用
Regional variation in nutritional and flavor quality of bamboo shoots(Pleioblastus amarus)and its environ-mental drivers
摘要
Abstract
We aimed to reveal the geographic differentiation of the nutritional and flavor quality of Pleioblastus ama-rus shoots and clarify the main environmental drivers of bamboo shoot quality variation,and to provide a theoretical basis for the cultivation of high-quality bamboo shoots.Pearson correlation analysis,least significant difference anal-ysis,and structural equation modeling were used to analyze the nutritional and flavor quality of bamboo shoots and their interrelationships with environmental factors in three different regions(Qianshan County,Anhui Province;Longyou County,Zhejiang Province;and Shaxian District,Fujian Province).The results showed that the nutrition-al quality indices of P.amarus shoots generally increased firstly and then decreased with increasing latitude.The contents of starch,protein,fat,cellulose,and lignin in P.amarus shoots were significantly higher from Longyou and Shaxian than that from Qianshan,while the content of vitamin C was significantly higher in P.amarus shoot form Longyou than that from Qianshan.The contents of tannin,oxalic acid,total acid and alkaloid in bamboo shoots increased gradually,while the content of soluble sugar and the sugar-acid ratio for bamboo shoots decreased with in-creasing latitude.Furthermore,the contents of tannin,oxalic acid,and total acid in bamboo shoots were signifi-cantly lower from Shaxian and Longyou than that from Qianshan,while the soluble sugar content and sugar-acid ra-tio of bamboo shoots displayed an opposite trend.The alkaloid content was significantly lower in bamboo shoots from Shaxian than that form Longyou and Qianshan.Total flavonoids,calcium,and magnesium contents in bamboo shoots did not differ significantly among the three regions.The fresh and sweet amino acid contents were significant-ly higher in bamboo shoots from Shaxian than that from Longyou and Qianshan.The bitter amino acid content was the highest in bamboo shoots from Longyou and the lowest in bamboo shoots from Qianshan.The differences were significant among the three regions.The essential and total amino acid contents in Shaxian and Longyou was signifi-cantly higher than that in Qianshan.Pearson correlation analysis and structural equation modeling showed that soil factors were significantly positively correlated with the nutritional and flavor quality of bamboo shoots,while climatic factors were significantly negatively correlated with the flavor quality of bamboo shoots and had minor effects on the nutritional quality of bamboo shoots.Moreover,soil hydrolyzable nitrogen and total phosphorus contents were the main driving factors for the variation of nutritional quality.The average annual temperature,the maximum annual temperature,and the soil hydrolyzable nitrogen and total phosphorus contents were the main driving factors for the variation of flavor quality.Nutritional and flavor qualities of bamboo shoots of P.amarus varied significantly in dif-ferent regions,and the variations in nutritional quality of bamboo shoots were mainly driven by soil factors,while the variation in flavor quality was driven by both soil and climate factors.关键词
苦竹/竹笋品质/土壤因子/气候因子/区域分异Key words
Pleioblastus amarus/bamboo shoot quality/soil factor/climatic factor/regional variation引用本文复制引用
张景润,左珂怡,凡莉莉,郭子武,林华,胡瑞财,陈双林..苦竹笋营养和食味品质的区域分异及其环境驱动作用[J].生态学杂志,2025,44(3):728-735,8.基金项目
"十四五"国家重点研发计划重点专项课题(2021YFD2200501)资助. （2021YFD2200501）
