摘要
‘都江堰方竹’是近年来发现于四川省都江堰市的方竹属（Chimonobambusa Makino）中一个早笋型栽培新品种，是由天然刺黑竹（Chimonobambusa neopurpurea Yi）经人工引种、筛选、培育而来。为了探寻‘都江堰方竹’的营养成分，为‘都江堰方竹’的食用开发提供理论依据，本实验运用国家标准检测方法检测了该竹竹笋的水分、脂肪、蛋白质、矿质元素、氨基酸含量，并将其蛋白质、脂肪、矿质元素含量与部分食物的含量进行比较分析。结果表明‘都江堰方竹’竹笋的水分含量为90．7％、蛋白质含量为3．43％、脂肪含量为0．37％、总糖含量为1．28％、灰分含量1．5％、粗纤维含量为0．86％、氨基酸总量为19．29mg／g、必需氨基酸总量为5．47mg／g；研究还表明，‘都江堰方竹’竹笋的矿质元素含量非常丰富，其重金属含量水平远远低于食品安全国家标准中各重金属含量水平。综上，‘都江堰方竹’竹笋具有较高的营养价值和食用开发价值。
‘Dujiangyan Fangzhu＇ is a new bamboo cultivar introduced, bred and cultivated from Chimonobambusa neopurpurea Yi in the genus of Chimonobambusa Makino. It is an early-shooting bamboo eultivar which is newly found in Dujiangyan City, Sichuan Province. In order to explore nutritional and edible value of ‘ Dujiangyan fangzhu＇ ,the contents of fat, protein, mineral dements and amino acids in the bamboo shoot were analyzed by using the national standard methods. In addition, a comparative study was also conducted between ‘ Dujiangyan Fangzhu＇ bamboo shoots and the common foods in terms of the contents of protein,fat and mineral elements. The results showed that’ Dujiangyan Fangzhu＇ bamboo shoots contain 0.37% of fat,3.43% of protein, 1.5% of ash,90.7% of water, 1.28% of total sugar,0. 86% of crude fiber, 19.29 mg/g of total amino acids and 5.47 mg/g of the essential amino acids. The mineral elements in‘ Dujiangyan Fangzhu＇ bamboo shoots were also proven to be very rich. The heavy metals in Dujiangyan Fangzhu＇ bamboo shoots were much lower than the safety line regulated in the national food safety standards. Therefore, it was concluded that ‘ Dujiangyan Fangzhu＇ bamboo shoots were highly nutrient with great edible value.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2014年第A02期227-230,共4页
Natural Product Research and Development
关键词
'都江堰方竹’
营养成分
氨基酸
矿质元素
竹笋
‘Dujiangyan Fangzhu＇
nutritional components
amino acid
mineral
bamboo shoots
