毛竹春笋营养、食味和基于重金属的安全品质的海拔效应

Altitude Effect on Nutrition,Taste and Safety Quality based on Heavy Metals of Phyllostachys edulis Spring Shoots

【目的】海拔是多个环境因子的综合反映,海拔变化会引起光照、温度、湿度等环境条件的剧烈变化,对作物品质有重要影响。竹笋是传统森林蔬菜,揭示海拔对竹笋综合品质的影响,对于高品质竹笋培育有着重要的生产指导意义。【方法】分析测定了4个海拔梯度((250±50),(550±50),(750±50),(1100±50)m)毛竹春笋的营养品质、食味品质和基于重金属的安全品质指标。【结果】随海拔升高,毛竹春笋脂肪、淀粉、可溶性糖、检测到的18种氨基酸中大部分氨基酸和总氨基酸含量均呈倒“V”型变化趋势,而蛋白质含量相反,人体必需氨基酸含量和比例总体上呈降低趋势,说明海拔对毛竹春笋营养品质有较明显的影响,过低的海拔不利于竹笋营养品质的形成。毛竹春笋草酸、总酸和甜味氨基酸含量及其比例随海拔升高均呈上升趋势,苦味、芳香类氨基酸含量及其比例总体上相反,纤维素和木质素含量均呈“V”型变化趋势,而糖酸比相反,单宁、鲜味氨基酸含量及其比例海拔梯度间差异不显著,说明过高的海拔会显著提高毛竹春笋的酸涩味和粗糙度,而明显降低竹笋的甜味。毛竹春笋铅、锌含量及其单项污染指数和铅、锌、铜、镉综合污染指数随海拔升高均呈“V”型变化趋势,而铜、镉含量及其单项污染指数总体上呈上升趋势,说明海拔对毛竹春笋重金属残留也会有较大的影响,过低和过高海拔竹笋安全品质明显降低,但不同海拔竹笋重金属含量均在国家食品安全标准范围内。【结论】海拔对毛竹春笋营养品质、食味品质和基于重金属的安全品质有较明显的影响,试验区海拔750 m的毛竹春笋品质较好。

[Objective]Altitude is a comprehensive reflection of many environmental factors.The change in altitude will cause drastic changes in environmental conditions such as light,temperature and humidity,which have an important impact on crop quality.Bamboo shoot is a traditional forest vegetable,which reveals the effect of altitude on its comprehensive quality.The effect of altitude has important guiding significance for the cultivation of high-quality bamboo shoots.[Method]The nutritional quality,eating quality and safety quality index based on heavy metals of Phyllostachys edulis spring shoots were analyzed and determined at four altitude gradients((250±50),(550±50),(750±50),(1100±50)m)[.Result]With the increase of altitude,the contents of fat,starch,soluble sugar,most of the 18 amino acids and total amino acids in bamboo spring shoots showed an inverted“V”trend,while the protein content was on the contrary.The content and proportion of essential amino acids in human body show a decreasing trend as a whole,indicating that altitude had a significant effect on the nutritional quality of bamboo shoots,and too low altitude was not conducive to the formation of nutritional quality of bamboo shoots.The contents and ratios of oxalic acid,total acid and sweet amino acids in bamboo spring shoots increased with the increase of altitude,while the contents and ratios of bitter and aromatic amino acids were on the contrary,while the contents of cellulose and lignin showed a“V”trend.On the contrary,there was no significant difference in the content and ratio of tannin and fresh amino acids among altitude gradients,indicating that too high altitude could significantly heighten the sour taste and roughness of bamboo spring shoots,and significantly reduce the sweetness of bamboo shoots.The contents of lead,zinc and their single pollution indexes and the comprehensive pollution index of lead,zinc,copper and cadmium in bamboo spring shoots showed a V-shaped trend with the increase of altitude,while the contents of copper and cadmium and their single pollution indexes were on the contrary,indicating that altitude also had a great effect on heavy metal residues in bamboo spring shoots,and the safety quality of bamboo shoots decreased significantly at too low and too high altitudes,but the heavy metal content of bamboo shoots at different altitudes was within the scope of national food safety standards[.Conclusion]The study shows that altitude has obvious effects on the nutritional quality,eating quality and safety quality of Ph.edulis spring shoots based on heavy metals,and the spring shoot quality of bamboo in the experimental area is better at 750 m above sea level.