7种苦味竹笋蛋白质营养品质差异分析

Analysis on Protein and Amino Acid Content in Bitter Bamboo Shoots

为了探究撑篙竹Bambusa pervariabilis笋、牛角竹Bambusa cornigera笋、大叶慈Dendrocalamus farinosus笋、硬头黄竹Bambusa rigida笋、料慈竹Bambusa distegia笋、慈竹Neosinocalamus affinis笋和佯黄竹Bambusa changningensis笋7种苦味竹笋之间蛋白质营养品质的差异,对其蛋白质含量和16种游离氨基酸含量进行了测定,并对反映其蛋白质营养价值的氨基酸评分(AAS)、氨基酸化学评分(CS)、比值系数(RC)和比值系数分(SRC)进行了比较。结果表明,7种苦味竹笋的蛋白质含量在1.56~2.46 g·100 g^(-1),其中慈竹笋的蛋白质含量最高,为2.46 g·100 g^(-1);7种苦味竹笋的氨基酸总量在1 164.33~1 722.67 mg·100 g^(-1),亮氨酸是7种苦味竹笋中含量最高的必需氨基酸,天冬氨酸是7种苦味竹笋中含量最高的非必需氨基酸;在蛋白质营养价值方面,参考AAS和CS,慈竹笋的营养价值相对其他几种竹笋要好,具有很高的开发价值,但是结合RC、SRC和EAA/TAA值分析,硬头黄竹笋的必需氨基酸组成较其他几个品种更加合理,可以对其充分利用。以上研究结果为苦味竹笋在食品工业中的科学开发和应用提供了理论基础。

In July 2021,bitter shoots of Bambusa pervariabilis,B.cornigera,Dendrocalamus farinosus,B.rigida,B.distegia,Neosinocalamus affinis and B.changningensis were harvested from Century Bamboo Garden in Changning,Sichuan province.Determinations were carried out on content of protein and 16 free amino acids.Evaluation was made on amino acid score(AAS)and amino acid chemical score(CS)reflecting the protein nutritional value,and analysis was made on the ratio coefficient(RC)and ratio coefficient score(SRC)of amino acid.The results showed that the protein content in tested bitter bamboo shoots varied from 1.56 to 2.46 g·100 g^(-1),and the highest was in N.affinis,2.46 g·100 g^(-1).The total amino acid content of the tested bitter bamboo shoot ranged from 1164.33 to 1722.67 mg/100 g.Leu content was the highest essential amino acid in the seven bamboo shoots,and Asp content was the highest non-essential amino acid.With reference to AAS and CS,the nutritional value of N.affinis was better than that of the left shoots.However,based on the analysis of RC,SRC and EAA/TAA values,the essential amino acid composition of B.rigida was more reasonable than other species.