珍稀保护竹种筇竹笋营养成分的研究

对特产我国的珍稀保护竹种筇竹笋的笋体特征、营养成分及其变化进行了研究,结果表明:筇竹鲜笋平均笋壳占45.48%,笋肉占54.52%,笋肉含水率为90.80%,笋肉干物质分别占笋肉鲜质量和总鲜质量的9.20%、4.99%;干样平均含蛋白质348.3 mg.g-1,氨基酸总量349.93 mg.g-1,粗脂肪115 mg.g-1,可溶性总糖29.8 mg.g-1,P68.2mg.g-1,Fe 0.07 mg.g-1,Ca 0.54 mg.g-1,Mg 1.63 mg.g-1,Zn 134.80 mg.kg-1,Se 0.50 mg.kg-1。不同种源的筇竹笋蛋白质含量和氨基酸组成不同,并随着海拔高度上升、发笋时期推迟呈下降趋势,在笋体内表现为自上而下含量降低;水煮后筇竹笋蛋白质含量相对提高,但约75%的氨基酸流失;施肥后筇竹林分竹笋的氨基酸和蛋白质含量高于天然林。根据研究结果提出了筇竹种源选择、施肥措施及生产经营等方面的建议,以提升筇竹林分经济效益、保护筇竹资源并实现可持续经营利用。

Study on Shoot Nutrition of Qiongzhuea tum idinoda: A Rare andProtected Bamboo Species

The shoot characteristics and its nutritional composition of a rare and endemic bamboo Q iongzhueatum idinoda were investigated and determined. The results showed that the sheath and flesh had an average weight of45. 48% and 54. 52%, respectively; the flesh was composed by 90. 80% water and 9. 20% drymaterial, the latteramounted to 4. 99% of the whole fresh weight. Dried shoots contained 348. 3 mg·g^-1 p rotein, 349. 93 mg·g^-1amino acid, 115 mg·g^-1 fat, 29. 8 mg·g^-1 soluble sugar, 68. 2 mg·g^-1 P, 0. 07 mg·g^-1 Fe, 0. 54 mg·g^-1Ca, 1. 63 mg·g^-1 Mg, 134. 80 mg·kg^-1 Zn and 0. 50 mg·kg^-1 Se. The composition of p rotein and amino acidsin Q. tum idinoda shoots varies among geographical sites, the middle and west geographical p rovenances showed ahigher content; both reduced alongwith the elevation and the shoot period; they decreased evidently from the upperto the lower part in shoots; boiled shoots had the highest p rotein content of 405. 6 mg·g^-1 in all samp les, whereasabout 75% amino acids lost; both increased after fertilization. Suggestions were given on the selection ofgeographical p rovenance, fertilization and managementmethod of Q. tum idinoda for its sustainable development onutilization and resource conservation.