贮藏保鲜方法与再加工对毛竹笋营养成分的影响*

经试验分析表明，毛竹笋不同贮藏保鲜方法及再加工对笋产品的粗蛋白质、１５种氨基酸及矿质元素等营养成分有影响，其中用盐汁（笋）法和用亚硫酸盐保鲜的笋，粗蛋白质及氨基酸含量较保鲜前明显减少，而用清水笋罐藏及用ＳＭ保鲜剂保鲜的熟笋，氨基酸含量变化较小，而且保鲜笋的色泽正常、无异味，各项检测指标符合食品卫生标准，是我国目前较好的贮藏保鲜方法。

The Effect on the Nutrients of Preserved and Re-processed Shoots of Moso Bamboo by Different Methods

This paper dealt with the nutrient change of preserved and re-processed mosobamboo shoots which were similar in size and sampled from the same place at the same time.The results showed that the content of coarse protein,fifteen kinds of amino acids and traceelements were greatly influenced by different preserving and re-processing methods,in whichthe content of coarse protein and amino acids were significantly reduced in the preservedshoots by salt or sulphate, while amino acids were less reduced in preserved shoots by SMpreservative solutions or canned shoots in clean water than that in the preserved and re-pro-cessed shoots by salt and sulphate. Besides the methods of SM preservation solution andcanned shoots in clean water can keep shoots with better colour and taste and perfectlyreaching the state of food hygienic standard.This shows that the preservation methods of us-ing SM solutions and canned shoots in ciean water are successful.