食品与发酵工业 >

2026 , Vol. 52 >Issue 6: 354 - 362

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043769

分析与检测

贵州八种竹笋营养成分含量分析及综合评价

  • 何大敏 ,
  • 缪荣浩 ,
  • 路纪芳 ,
  • 付冬梅 ,
  • 方维业 ,
  • 孙亚茹 ,
  • 展茂魁
展开
  • (遵义市林业科学研究所,贵州 遵义,563000)
第一作者:硕士,工程师(展茂魁正高级工程师为通信作者,E-mail:zhanmaokui@163.com)

收稿日期: 2025-07-02

  修回日期: 2025-10-09

  网络出版日期: 2026-04-10

基金资助

贵州省科技支撑计划项目(黔科合支撑[2022]一般100)

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Analysis and comprehensive evaluation of nutritional components in eight varieties of bamboo shoots from Guizhou

  • HE Damin ,
  • MIU Ronghao ,
  • LU Jifang ,
  • FU Dongmei ,
  • FANG Weiye ,
  • SUN Yaru ,
  • ZHAN Maokui
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  • (Zunyi Academy of Forestry, Zunyi 563000, China)

Received date: 2025-07-02

  Revised date: 2025-10-09

  Online published: 2026-04-10

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摘要

为系统分析评价贵州省内主要竹种(毛金竹、水竹、桂竹、斑苦竹、金佛山方竹、毛竹、平竹、篌竹)竹笋营养成分差异,采用国家标准方法对8种竹笋的常量营养素、维生素、矿物质及氨基酸进行测定与分析。结果表明,8种竹笋的水分介于90.70%~93.10%;斑苦竹脂肪含量(1.50 g/100 g)显著高于其他竹种(脂肪含量均≤0.30 g/100 g);水竹、平竹和篌竹的蛋白质含量显著高于其他竹种;桂竹的还原糖和总糖含量显著高于其他竹种;水竹的灰分和维生素B1含量最高,平竹的维生素B2和维生素C含量最高;在矿物质元素方面,8种竹笋均富含钙、磷、钾、镁、锌,桂竹和金佛山方竹中未检出钠,水竹和桂竹中未检出铁;8种竹笋的必需氨基酸(essential amino acids,EAA)/总量氨基酸(total amino acids,TAA)介于32.64 %~41.56%,蛋氨酸为所有竹种竹笋的第一限制性氨基酸;运用主成分分析综合评价,得分排序依次为金佛山方竹＞斑苦竹＞水竹＞平竹＞桂竹＞毛金竹＞篌竹＞毛竹;聚类分析将8种竹笋划分为两类,其中金佛山方竹、斑苦竹、水竹归为一类,表现出低糖、矿物质含量丰富、氨基酸组成平衡的优质营养特征。该研究结果可为贵州地区笋用竹种筛选及食品加工提供科学依据。

关键词： 贵州竹笋; 营养成分; 氨基酸评价; 主成分分析; 综合评价

本文引用格式

何大敏 , 缪荣浩 , 路纪芳 , 付冬梅 , 方维业 , 孙亚茹 , 展茂魁 . 贵州八种竹笋营养成分含量分析及综合评价[J]. 食品与发酵工业, 2026 , 52(6) : 354 -362 . DOI: 10.13995/j.cnki.11-1802/ts.043769

Abstract

To systematically analyzed and evaluate the nutritional differences of the main bamboo shoot species in Guizhou Province (Phyllostachys nigra var.henonis, Phyllostachys heteroclada, Phyllostachys reticulata, Pleioblastus maculatus, Chimonobambusa utilis, Phyllostachys edulis, Chimonobambusa communis, Phyllostachys nidularia), the macronutrients, vitamins, minerals, and amino acids of the bamboo shoots of these 8 species were determined and analyzed using Chinese national standard methods.The results showed that the moisture content of the 8 bamboo shoots ranged from 90.70% to 93.10%.The fat content of P.maculatus was significantly higher than that of the other varieties (all≤0.30 g/100 g).Protein-rich groups included P.Heteroclada, C.communis and P.nidularia which were significantly higher than other bamboo species.P.reticulata dominated in reducing sugars and total sugars.P.heteroclada had the highest ash and vitamin B1 content, while C.communis had the highest contents of vitamin B2 and vitamin C.In terms of mineral elements, all 8 bamboo shoots were rich in calcium, phosphorus, potassium, magnesium, and zinc.Sodium was not detected in P.reticulata and C.utilis, and iron was not detected in P.heteroclada and P.reticulata.The EAA/TAA ratio of amino acids in the 8 bamboo shoots ranges from 32.64% to 41.56%, and methionine was identified as the first limiting amino acid across all varieties.Through principal component analysis for comprehensive evaluation, the comprehensive scores of 8 bamboo shoots were ranked as follows:C.utilis > P.maculatus >P.heteroclada >C.communis > P.reticulata > P.nigra var.henonis > P.nidularia > P.edulis.Cluster analysis divided the 8 varieties into two categories, among which C.utilis, P.maculatus, and P.heteroclada were classified into a high-quality nutritional features group characterized by low sugar content, rich mineral content, and balanced amino acid composition.The results of this study can provide a scientific basis for the selection of bamboo species for bamboo shoots and food processing in Guizhou Province.

Key words： Guizhou bamboo shoots; nutritional components; amino acid evaluation; principal component analysis; comprehensive evaluation

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