不同海拔的高节竹笋蛋白质营养品质差异分析

The Effect of Altitude on the Protein Nutritional Value of Phyllostachys prominens Bamboo Shoots

海拔是多个环境因子的综合反映,对竹子生长和竹笋品质有重要影响。为揭示海拔对高节竹笋蛋白质营养价值的影响,为高节竹高品质竹笋培育提供参考。选择了经营措施和经营水平基本一致的3个海拔高度(110,370,560 m)的试验高节竹林,分别采集露土10 cm左右的竹笋进行蛋白质、必需氨基酸含量的测定,对不同海拔高度竹笋蛋白质、必需氨基酸含量和必需氨基酸评分(AAS)、比值系数(RC)、化学评分(CS)及必需氨基酸指数(EAAI)、必需氨基酸比值系数分(SRC)及功能性氨基酸含量进行了比较分析。结果表明:随海拔的升高,除苯丙氨酸+酪氨酸外,高节竹笋其他种类必需氨基酸含量及EAAI、SRC、AAS、RC和CS均呈减小趋势,但对竹笋蛋白质含量并无显著影响。高节竹笋必需氨基酸含量相对不足,苏氨酸为高竹节笋第一限制氨基酸。发现不同海拔的高节竹笋蛋白质营养价值存在较明显的差异。其中,低海拔的高节竹笋在氨基酸营养价值、利用率、平衡程度以及与模式氨基酸的接近程度等方面相对较好,即蛋白质营养价值较高。

Altitude is a comprehensive reflection of many environmental factors,which has important ef- fects on bamboo growth and bamboo shoot quality.In order to reveal the effect of altitude on the nutritional quali- ty of Phyllostachys prominens bamboo shoots and provide reference for the cultivation of high quality bamboo shoots,the contents of protein and essential amino acids in bamboo shoots exposed to about 10 cm from three altitudinal gradients(110,370,560 m)were investigated.The content of essential amino acids(mg/g Pro)and functional amino acids,AAS,RC,CS,EAAI,SRC of the bamboo shoots from three altitudinal gradients were compared.The result showed that with increasing elevation gradient,except for Phe + Tyr,the content of other essential amino acids in the bamboo shoots,EAAI and SRC,AAS,RC and CS reduced gradually,but there was no significant effect on the protein contents in the bamboo shoots.The content of essential amino acids in the bamboo shoots was relatively low,and threonine was the first limiting amino acid of bamboo shoots.There were obvious differences in the protein nutritional value of the bamboo shoots at different altitudes.The bamboo shoots from low altitude were relatively better in the amino acid nutritional value,utilization rate,amino acid balance,and the approximation to model amino acids.That is,bamboo shoots from low altitude has the higher quality for protein nutrition.