摘要
综述了近几年国内外有关竹笋营养成分的研究,主要围绕氨基酸、蛋白质、膳食纤维、灰分和矿质元素等展开,阐述了不同类型的竹笋中这些营养成分含量的基本情况,与常见蔬菜作了一定比较。为竹笋的营养价值衡量标准提供理论依据。此外,还阐述了竹笋采后营养成分的变化趋势,表明了竹笋采后贮藏保鲜的重要性。
In this paper,the nutritional compositions of bamboo shoots at home and abroad in recent years were reviewed,mainly focusing on amino acids,proteins,dietary fiber,ash and mineral elements,etc.The contents of these nutrients in different types of bamboo shoots were described,and compared with common vegetables.It provides the theoretical and scientific basis for the nutritional value of bamboo shoots.In addition,the variation trend of nutrition composition of bamboo shoots after harvest was expounded,and the importance of storage and preservation of bamboo shoots after harvest was explained.
作者
董春凤
李沁
DONG Chun-feng;Li Qin(Kunming Natural Resources Comprehensive Survey Center of China Geological Survey,Kunming 650100,Yunnan,China;Yunnan Academy of Forestry and Grassland,Kunming 650021,Yunnan,China)
出处
《竹子学报》
2021年第4期50-55,共6页
Journal of Bamboo Research
基金
云南省景谷县笋用竹产业科技特派团(202104BI090013)
云南省产业技术领军人才项目(云发改人事[2018]212号)。
关键词
竹笋
营养成分
氨基酸
膳食纤维
灰分
bamboo shoots
Nutrients
Amino acid
Dietary fiber
Ash content
