乌蒙山国家级自然保护区3种竹笋主要营养成分分析

Analysis of Main Nutrients in Shoots of Three Bamboo Species in Wumeng Mountain National Nature Reserve

测定分析了乌蒙山方竹春季笋和秋季笋的主要营养成分含量,并与春季发笋的筇竹笋和秋季发笋的永善方竹笋进行比较。结果表明,乌蒙山方竹笋可溶性蛋白质、游离氨基酸、纤维素含量均高于筇竹笋和永善方竹笋,可溶性糖含量低于筇竹笋、略高于永善方竹笋,可食率高于筇竹笋但低于永善方竹笋;乌蒙山方竹笋的主要营养成分含量与筇竹笋和永善方竹笋有明显的差异,且与永善方竹笋的差异小于与筇竹笋的差异。总体而言,乌蒙山方竹笋的营养品质相对较好,且春季笋品质优于秋季笋。研究结果可为探明乌蒙山方竹的亲缘关系及其笋营养价值提供数据支撑。

The main nutrient content of spring and autumn bamboo shoots of Chimonobambusa wumengensis are measured and analyzed,and the results are compared with spring shoots of Qiongzhuea tumidinoda and autumn shoots of Ch.tuberculata.The results show that the soluble protein,free amino acids,and cellulose content in Ch.wumengensis shoots are higher than those in Q.tumidinoda shoots and Ch.tuberculata shoots,while the soluble sugar content is lower than that in Q.tumidinoda shoots and slightly higher than that in Ch.tuberculata shoots.Ch.wumengensis shoots have higher edible rate than Q.tumidinoda shoots but lower than Ch.tuberculata shoots.The main nutritional content of Ch.wumengensis shoots is significantly different from that of Q.tumidinoda shoots and Ch.tuberculata shoots,and the difference from Ch.tuberculata shoots is smaller than that from Q.tumidinoda shoots.The research results would provide the data support for exploring the genetic relationship of Ch.wumengensis and its shoots'nutritional value.