贵州3个竹种竹笋营养成分的分析

Nutrient Analysis of Bamboo Shoots from Three Bamboo Species in Guizhou Province

为了解贵州省竹笋的品质,对车筒竹、硬头黄竹、撑绿竹3种竹子的竹笋进行了营养成分的分析和比较。结果表明:3种竹笋都含有丰富的蛋白质和膳食纤维,脂肪含量较低,是理想的减脂食品;3种竹笋的钾元素、铁元素、锌元素含量都很丰富,除硬头黄竹笋中含有未超过食品安全标准的镉元素外,均未检测到其他重金属元素;3种竹笋的必需氨基酸含量与总氨基酸含量比值均超过40%,具有较高的营养价值;呈味氨基酸含量在硬头黄竹与撑绿竹的差别不大,风味和口感基本一致,优于呈味氨基酸含量较少的车筒竹。

In order to understand the quality of bamboo shoots in Guizhou Province,nutrient components of three bamboo species were analyzed and compared.The results showed that the bamboo shoots from 3 species were rich in protein and dietary fiber and low in fat,so these bamboos were ideal food for reducing fat.The bamboo shoots from 3 species were rich in potassium,iron and zinc,and no other heavy metal elements were detected except cadmium existed in Bambusa rigida,which did not exceed the food safety standard.The ratio of essential amino acid content to total amino acid content of the bamboo shoots from 3 species was more than 40%,which had high nutritional value.There is little difference in the content of flavored amino acids between the Bambusarigida and Bambusa pervariabilis×Dendrocalamopsis daii.With a same flavor and taste are basically the same,so these two species are better than that of the Bambusasinospinosa with less flavored amino acid content.