[1]裴佳龙,李鹏程,王茜,等.云南不同地理种源勃氏甜龙竹竹笋营养成分比较[J].西北林学院学报,2018,33(1):156-161.[doi:10.3969/j.issn.1001-7461.2018.01.25]
　PEI Jia-long,LI Peng-cheng,WANG Qian,et al. Comparison of Bamboo Shoot Nutrients of Dendrocalamus brandisii among Different Provenances[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2018,33(1):156-161.[doi:10.3969/j.issn.1001-7461.2018.01.25]
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云南不同地理种源勃氏甜龙竹竹笋营养成分比较()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第33卷
期数:
2018年第1期
页码:
156-161
栏目:
出版日期:
2018-01-31

文章信息/Info

Title:
 Comparison of Bamboo Shoot Nutrients of Dendrocalamus brandisii among Different Provenances
文章编号:
1001-7461(2018)01-0156-06
作者:
 裴佳龙; 李鹏程; 王茜; 王曙光*
 （西南林业大学 生命科学学院，云南 昆明 650224）
Author(s):
 PEI Jia-long; LI Peng-cheng; WANG Qian; WANG Shu-guang*
 (Biology Science College,Southwest Forestry University,Kunming,Yunnan 650224,China)
关键词:
 ; 勃氏甜龙竹; 地理种源; 竹笋营养成分
Keywords:
Dendrocalamus brandisii;  geographical provenance;  shoot nutrient component
分类号:
S644.2
DOI:
10.3969/j.issn.1001-7461.2018.01.25
文献标志码:
A
摘要:
 勃氏甜龙竹是著名的笋用竹，目前对其研究多停留在对竹笋营养成分的分析，而忽视了其地理种源间的营养成分的差异。选取云南省内思茅、陇川、沧源、石屏4个地理种源的勃氏甜龙竹鲜笋为研究对象，对竹笋样品的营养成分进行测定、比较。结果表明，不同种源的勃氏甜龙竹竹笋中水分含量均较高，其中思茅种源竹笋水分含量最高（94%）。另外，思茅种源的竹笋粗纤维含量最低（0.63%），总糖含量最高（1.54%），单宁含量最低（0.08 mg·100 g-1），因此思茅种源的竹笋样品口感最好。陇川种源的必需氨基酸含量最高（0.68%），蛋白质含量最高（2.13%），且影响风味的天冬氨酸、谷氨酸和甘氨酸的含量在这4个地理种源中均为最高，其次为思茅种源的竹笋，故陇川和思茅的勃氏甜龙竹笋风味较好。由此表明，思茅和陇川种源的勃氏甜龙竹笋要优于沧源和石屏，更适合作为勃氏甜龙竹笋用竹推广的种源地。
Abstract:
Dendrocalamus brandisii is a kind of famous shoot bamboo.Researches on D.brandisii are mostly focused on the analysis of their nutrient components while the differences of nutrient components between provenances are neglected.D.brandisii shoots were selected as materials in this study,which was obtained separately from Simao,Longchuan,Cangyuan and Shiping County,Yunnan Province.Nutritional constituents of bamboo samples were also determined and compared.The results revealed that the moisture contents of D.brandisii shoots of different provenances were high,among which Simao bamboo shoots had the highest moisture content (94%),the lowest content of crude fiber (0.63%),the highest content of total sugar (1.54%),and the lowest tannin content (0.08 mg·100 g-1).Therefore,the shoots of Simao provenance tasted better.Longchuan bamboo shoots had the highest essential amino acid content (0.68%) and protein content (2.13%).The levels of aspartic acid,glutamic acid and glycine that affect flavor were also the highest among the four geographic provenances,followed by the Simao provenance.Therefore,the shoot flavor of Longchuan and Simao were better than the other two provenances.This indicated that the bamboo provenances from Simao and Longchuan were more suitable for popularization than that from Cangyuan and Shiping.

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备注/Memo

备注/Memo:
 收稿日期：2017-04-18修回日期：2017-08-30
基金项目：国家自然科学基金（31560196）；云南省自然科学基金（2015FB150）。
作者简介：裴佳龙，男，硕士在读，研究方向：竹类植物研究。E-mail：421646883@qq.com
*通信作者：王曙光，男，教授，研究方向：竹类植物研究。E-mail：stevenwang1979@126.com
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