Food and Fermentation Industries >

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

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

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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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

Cite this article

REN Chunchun , JIA Yulong , LOU Yilong , QIAO Shiyu , XU Wenjing , QIN Likang . Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis, Guizhou[J]. Food and Fermentation Industries, 2021 , 47(10) : 214 -221 . DOI: 10.13995/j.cnki.11-1802/ts.026330

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