食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 214 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026330

分析与检测

贵州金佛山方竹笋营养及功能成分剖析

  • 任春春 ,
  • 贾玉龙 ,
  • 娄义龙 ,
  • 乔世玉 ,
  • 许文静 ,
  • 秦礼康
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵阳市园林绿化科学研究院,贵州 贵阳,550008)
    3(贵州宏财聚农投资有限责任公司,贵州 盘州,561601)
    4(四川大学 轻工科学与工程学院,四川 成都,610000)
硕士研究生(秦礼康教授为通讯作者,E-mail:likangqin@126.com)

收稿日期: 2020-12-01

  修回日期: 2020-12-30

  网络出版日期: 2021-06-17

基金资助

2019年度贵州省农业重大产业科学研究攻关项目(黔教合KY字[2019]026号);贵州省特色林业产业科研项目(特林研-2020-3);贵州大学引进人才科研项目(贵大人基合字[2019]16号)

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Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis, Guizhou

  • REN Chunchun ,
  • JIA Yulong ,
  • LOU Yilong ,
  • QIAO Shiyu ,
  • XU Wenjing ,
  • QIN Likang
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  • 1(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guiyang Landscaping Science Research Institute, Guiyang 550008, China)
    3(Guizhou Hongcaijunong Investment Co.Ltd., Panzhou 561601, China)
    4(College of Biomass Science and Engineering, Sichuan university, Chengdu 610000, China)

Received date: 2020-12-01

  Revised date: 2020-12-30

  Online published: 2021-06-17

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摘要

对比分析贵州不同产地金佛山方竹笋的主要营养成分(膳食纤维、蛋白质、总糖、粗脂肪、单宁、游离氨基酸和矿物质等)及功能成分(多酚、黄酮、植物甾醇、γ-氨基丁酸和多糖等),并采用主成分分析综合评价其品质。结果表明,供试9个鲜笋样品中,膳食纤维含量为17.87~38.11 g/100g DW;蛋白质含量为32.23～42.30 g/100g DW,总游离氨基酸(total free amino acid,TFAA)含量为821.27~568 3.72 mg/100g DW,其中必需氨基酸(essential amino acid, EAA)含量最高为Q-5(2 058.74 mg/100g DW),EAA/TFAA比例最佳的为Q-1(37.20%);矿物质中,K含量最高(3 571.43~9 620.00 mg/100g DW);多酚含量为602.83 ~854.07 mg/100g DW,黄酮含量为299.35~638.86 mg/100g DW;β-谷甾醇和豆甾醇分别为208.99~306.77和81.89~130.36 mg/100g DW;γ-氨基丁酸含量为70.06~704.94 mg/100g DW,且Q-1显著高于其他鲜笋(P<0.05),多糖含量为817.93~1 798.31 mg/100g DW。经主成分分析,提出6个主成分(水分、β-谷甾醇、γ-氨基丁酸、黄酮、多糖、Ca),累积方差贡献率达到93.377%,品质排名前3的竹笋依次为Q-1、Q-6和Q-3。

关键词： 方竹笋; 营养成分; 功能成分; 主成分分析

本文引用格式

任春春 , 贾玉龙 , 娄义龙 , 乔世玉 , 许文静 , 秦礼康 . 贵州金佛山方竹笋营养及功能成分剖析[J]. 食品与发酵工业, 2021 , 47(10) : 214 -221 . DOI: 10.13995/j.cnki.11-1802/ts.026330

Abstract

A comparative analysis of the main nutrients including dietary fiber, protein, free amino acids, total sugar, crude fat, tannin, minerals and functional components of polyphenols, flavonoids, polysaccharide, phytosterols and γ-aminobutyric acid of the square bamboo shoots from different regions in Guizhou. And principal component analysis was used to comprehensively evaluate its quality. The results showed that in the 9 fresh bamboo shoot tested samples, the dietary fiber, protein and total free amino acid (TFAA) content content were 17.87-38.11 g/100g DW, 32.225-42.30 g/100g DW and 821.27-568 3.72 mg/100g DW respectively. Moreover, the highest content of essential free amino acid (EAA) was Q-5 (205 8.74 mg/100g DW) and the best ratio of EAA/TFAA was Q-1 (37.20%). For minerals, potassium was the highest ( 3 571.43-9 620.00 mg/100g DW). Besides, polyphenol, flavonoid, Phytosterols like β-sitosterol and stigmasterol content were 602.83-854.07 mg/100g DW, 299.35-638.86 mg/100g DW,208.99-306.77 and 81.89-130.36 mg/100g DW respectively. And γ-aminobutyric acid content was 70.06-704.94 mg/100g DW. Furthermore, Q-1 was significantly higher than other fresh bamboo shoots (P<0.05). The polysaccharide content was 817.93-179 8.31 mg/100g DW. By using PCA analysis, six principal components (water, β-sitosterol, γ-aminobutyric acid , flavonoids, polysaccharides, Ca) were proposed and the cumulative variance contribution rate was 93.377%. The top three bamboo shoots in terms of quality were Q-1, Q -6 and Q-3. The square bamboo shoots have great development potential because they were rich in nutrients and functional ingredients.

Key words： bamboo shoots of Chimonobambusa quadrangularis; nutritional components; functional components; principal component analysis

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