Food and Fermentation Industries >

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

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

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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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

Cite this article

HE Damin , MIU Ronghao , LU Jifang , FU Dongmei , FANG Weiye , SUN Yaru , ZHAN Maokui . Analysis and comprehensive evaluation of nutritional components in eight varieties of bamboo shoots from Guizhou[J]. Food and Fermentation Industries, 2026 , 52(6) : 354 -362 . DOI: 10.13995/j.cnki.11-1802/ts.043769

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