竹笋营养成分及其提取方法研究进展

Research Progress in Nutrient Elements in Bamboo Shoots and Their Extraction Method

中国竹资源非常丰富,有200多个竹种的竹笋可以食用,是世界上最大的竹笋生产和出口国。随着人们对绿色食品需求的增加,竹笋资源的开发利用已引起各国学者的关注。文中综述竹笋营养成分的组成、特点及不同竹种之间的差异,分析了竹笋营养成分中膳食纤维、多糖、蛋白质、氨基酸、甾醇、黄酮等在改善消化系统、降低心血管疾病、控制血糖、抗炎、抗氧化等方面的作用机制和健康功效,并探讨主要营养成分提取技术和加工方法,最后提出竹笋次生代谢产物高值化利用、开发具有抗氧化等多功能竹笋新产品、新设备、新工艺等研究方向,以为竹笋产品深加工提供参考。

China has extremely rich bamboo resources.There are more than 200 bamboo species with edible bamboo shoots,making China the world's largest producer and exporter of bamboo shoots.With the increasing demand for green food,the development and utilization of bamboo shoots have attracted further attention from scholars around the world.This paper reviews the composition and characteristics of nutrients in bamboo shoots,and their differences between various bamboo species,analyzes the working mechanisms and health effects of dietary fiber,polysaccharides,proteins,amino acids,sterols,flavonoids,and other nutrient elements in improving the digestive system,reducing cardiovascular diseases,controlling blood sugar,and enhancing anti-inflammatory and antioxidant properties,and discusses the extraction techniques of major nutrients and processing methods.At the end,the research directions are proposed including high-value utilization of secondary metabolites from bamboo shoots and the development of new and multifunctional bamboo shoot products/equipment/processes,for example,with antioxidant properties.This study would provide references for deep processing of bamboo shoots.