世界竹藤通讯2026，Vol.24Issue(2)：52-58,7.DOI:10.12168/sjzttx.2025.12.11.002
4种加工方式的筇竹笋贮藏过程中营养成分变化
Changes in Nutritional Composition of Qiongzhuea tumidinoda Shoots Processed by Four Different Methods During Storage Process
摘要
Abstract
Qiongzhuea tumidinoda shoots treated with four different processing methods(M1,M2,M3,M4)are used as experimental materials to analyze changes in their edible rate,protein content,dietary fiber content,total sugar content,and main mineral element content during the 120 d storage period.The results show that there are no significant differences in edible rate among different processing methods at different storage stages,with the lowest at 99.48%.The protein content with M4 is overall higher than that with M1,M2,and M3,while the protein content with M2 shows a slight decreasing trend as the storage time prolongs,and there is no obvious change pattern with M1 and M3.The total sugar content with M2 and M3 shows a decreasing trend as the storage time extends.The dietary fiber content with M4 is overall higher than that with M1,M2,and M3,and the dietary fiber contents with the latter three methods are similar.The average calcium content with M4 is 954.63 mg/kg,which is 3.36,3.28,and 3.0 times higher than that of M1,M2,and M3,respectively.However,the potassium content with M4 is only about one-tenth of that with M1,M2,and M3.The manganese and magnesium contents with M1,M2,and M3 are similar and show no significant changes at different storage time points,while their content with M4 shows an increasing trend as the storage time prolongs.The zinc content with M4 is significantly higher than that with M1,M2,and M3.The Q.tumidinoda shoots treated with M1,M2,and M3 exhibit higher potassium content,while the shoots treated with M4 have higher calcium and zinc contents.These findings would provide a scientific basis in terms of nutritional value for processing technologies under different dietary needs for bamboo shoots.关键词
筇竹/竹笋/加工方法/贮藏/营养成分Key words
Qiongzhuea tumidinoda/bamboo shoot/processing method/storage/nutritional component引用本文复制引用
徐田,郭玉红..4种加工方式的筇竹笋贮藏过程中营养成分变化[J].世界竹藤通讯,2026,24(2):52-58,7.基金项目
云南省科技厅中央引导地方科技发展资金专项(202407AB110025) （202407AB110025）
云南省科技厅建设面向南亚东南亚科技创新中心专项(202403AP140020) （202403AP140020）
云南省科技厅人才与平台计划"云南省笋用竹资源高值化利用创新团队"(202505AS350019). （202505AS350019）
