毛竹冬笋的笋体剖析及营养成分的测定

DISSECTION OF WINTER BAMBOO SHOOTS OF PHYLLOSTACHYS PUBESCENS AND MEASUREJENT OF NUTRITIOUS COMPONENTS

我国每年生产大量笋罐头出口，获得一定外汇，促进了笋加工业的发展。但外商对笋产品的要求非常严格，只要幼嫩的笋尖（占笋体重量的25％），还有75％的剩余物，造成了笋资源的严重浪费。本文着眼于当前笋罐头加工对原料利用的现状，将笋体分割成五部分（笋尖、笋中部、笋基部、嫩笋衣、老笋衣）。分别测定其营养成分。结果表明，笋体各部位均含有丰富的蛋白质、氨基酸和矿质元素，是很好的食物资源。为竹笋加工综合利用提供依据。

A great number of tinned bamboo shoots are exported form China every year.But strict demands from foreign merchants for bamboo shoot products lead to a critical wasteof bamboo shoot resources (the ratio of its utilization fluctuates below 25%). Considering theproblem mentioned above,we break up a bamboo shoot into five parts and have researchedthe dissection and the nutritious composition of each part. The result shows that all the fiveparts are abundant in proteins,amino acids and mineral elements and they are all excellentfood resources. Based on this,the multiutilizing way of bamboo shoots in the can processingis put forward.