不同品种竹笋蛋白质与氨基酸的分析与评价

Analysis and Evaluation of Protein and Amino Acid Nutritional Components of Different Species of Bamboo Shoots

为了研究食用竹笋的营养状况,本试验选用安徽省皖南地区9种常用竹笋为材料,对其蛋白质与氨基酸进行了系统地分析与评价。结果表明,竹笋的蛋白质含量变动范围为19.01～30.66g/100gDW,总氨基酸含量变动范围是82.16～280.25g/kgDW,必需氨基酸占氨基酸总量的百分比变化范围为12.49%～43.35%。竹笋的最终氨基酸评分中得分最高的为黄山雷竹,最低的为水胖竹。所有竹笋的必需氨基酸均能满足成人的需要,对于儿童相对不足。竹笋作为蔬菜,比较发现其必需氨基酸含量与蘑菇相当,高于普通蔬菜。

In order to investigate the nutritional components of bamboo shoots, the proteins and amino acids of 9 species ofbamboo shoots from south Anhui province were analyzed regular methods. The results are shown as follows: the bambooshoots respectively contain crude protein of 19.01～30.66 g/100gDW,the total amino acid of 82.16～280.25g/kgDW, theessential amino acid content covers 12.49%～43.35% of the total amino acid content. Phyllostachys praecox huangshanensisis the highest , and Phyllostachys sulphurea is the lowest among the amino acid score of bamboo shoots. the essential aminoacid content of all bamboo shoots is accorded with adult, as children food ,is deficiency. The comparison shows bamboo shoots,as vegetables, is about equal to mushroom and spinage, but higher than carrots, celery, etc in the essential amino acid content.