云南不同地理种源勃氏甜龙竹竹笋营养成分比较

Comparison of Bamboo Shoot Nutrients of Dendrocalamus brandisii among Different Provenances

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(0.08mg·100g^(-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。

Dendrocalamus brandisii is a kind of famous shoot bamboo. Researches on D. brandisii are most- ly focused on the analysis of their nutrient components while the differences of nutrient components be- tween 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 to- tal sugar （1. 54%）, and the lowest tannin content （0.08 mg ~ 100 g-l）. 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 Can- gyuan and Shiping.