筇竹笋生长过程中营养成分的变化1）

筇竹是优良的笋材两用竹种，为了解筇竹笋在生长过程中营养成分的变化，分析测定了3个不同出土高度（5～10 cm1、0～20 cm2、0～30 cm）筇竹笋的几种主要营养成分。结果表明：筇竹笋的水分、粗脂肪、蛋白质、可溶性糖的质量分数随着出土高度的增加逐渐下降；粗纤维质量分数随着出土高度的增长而增加；维生素C、总灰分质量分数随着出土高度的增长呈先上升后下降的趋势。筇竹笋含有17种常见氨基酸，氨基酸总量随着出土高度的增长呈先上升后下降，呈味类氨基酸的质量分数由高到低的顺序为：鲜味类、苦味类、甜味类、芳香类。筇竹笋营养成分丰富，是一种高蛋白、低脂肪、富含纤维素的健康食品，其中出土高度为10～20 cm的筇竹笋的营养品质和口感最优，食用价值和经济价值最高。

Transformation of Nutritional Compositions in Chimonobambusa tumidissinoda Shoots During Growth Process

We studied three different heights ( 5-10, 10-20 and 20-30 cm) of bamboo shoots to understand the transformation of nutritional compositions content in Chimonobambusa tumidissinoda shoots during growth process.With the increasing of soil height, the bamboo shoots, the content of water, the crude lipid, the protein and the soluble sugar showed decrease trends, but the crude cellulose content was with the increasing trend.The vitamin C content and total ash content rose first and fell later.C.tumidissinoda shoots had 17 common amino acids.Total amino acids content rose first and fell later during bamboo shoot growth process.The order of flavor amino acid contents from high to low was delicious amino acid, bitter ami-no acids, sweet amino acids, and aromatic amino acids.The shoots of C.tumidissinoda have rich nutrition, and the nour-ishment value is high.They are natural and health food with high protein, high crude fiber and low fat.Bamboo shoots of 10-20 cm are the best in nutritional quality and taste with highest nutritional value and economic value.