世界竹藤通讯2026，Vol.24Issue(2)：59-65,7.DOI:10.12168/sjzttx.2026.03.09.001
4种筇竹属竹笋营养品质分析与综合评价
Nutritional Quality Analysis and Comprehensive Evaluation of Bamboo Shoots from Four Qiongzhuea Species
摘要
Abstract
In order to explore the differences in nutritional quality of Qiongzhuea shoots and screen quality bamboo species,the shoots of Q.tumidinoda,Q.macrophylla,Q.intermedia and Q.opienensis are used as experimental materials to determine 36 nutritional indexes.The quality is comprehensively evaluated using correlation analysis,principal component analysis and membership function method.The results show that Q.tumidinoda shoots have the most significant advantage in comprehensive quality,with balanced nutrients,rich mineral elements and amino acids,and outstanding performance in dietary fiber,total sugar,total flavonoids and the ratio of essential amino acids to total amino acids(EAA/TAA).Q.macrophylla shoots'quality is only next to Q.tumidinoda shoots,with similar content of nutrients with Q.tumidinoda shoots,and it has obvious advantages in the contents of Mg,Se,Zn,Cu and flavor amino acids.The nutritional value of Q.opienensis shoots is the lowest among the four bamboo species.The results show that Q.tumidinoda shoots are suitable for especially for the industrialized development of natural antioxidant healthy food with high dietary fiber,which is characterized with high nutritional quality and crisp and sweet taste.Q.macrophylla shoots are suitable for research and development of high-end fresh food,specialty flavor food and healthy light food.The research results could provide a theoretical reference for the screening of quality bamboo shoot species and the development of high-value bamboo shoot products.关键词
筇竹属/竹笋/营养成分/综合评价Key words
Qiongzhuea/bamboo shoot/nutritional component/comprehensive evaluation引用本文复制引用
张孟楠,张鑫,宋鹏,李建宇..4种筇竹属竹笋营养品质分析与综合评价[J].世界竹藤通讯,2026,24(2):59-65,7.基金项目
四川省林草科技创新团队项目(2025LCTD0502) （2025LCTD0502）
中央财政林业科技推广项目(2024SC34号). （2024SC34号）
