不同品种竹笋营养品质分析与综合评价

陈中爱; 耿阳阳; 黄珊; 吕都; 唐健波; 王梅; 王德斌

doi:10.13386/j.issn1002-0306.2022030236

不同品种竹笋营养品质分析与综合评价

doi: 10.13386/j.issn1002-0306.2022030236

陈中爱^{1, 2,},
耿阳阳^3, ,,
黄珊²,
吕都²,
唐健波²,
王梅²,
王德斌⁴

1.
云南农业大学食品科学技术学院，云南昆明 650000
2.
贵州省农科院生物技术研究所，贵州贵阳 550000
3.
贵州省林业科学研究院，贵州贵阳 550000
4.
贵州红赤水集团有限公司，贵州遵义 563000

基金项目: 贵州省科技支撑计划项目（黔科合支撑[2020]1Y156号）。

详细信息

作者简介:
陈中爱（1988−），女，硕士，助理研究员，研究方向：食品微生物，E-mail：809424564@qq.com

通讯作者:
耿阳阳（1987−），男，博士，副研究员，研究方向：农产品贮藏与加工，E-mail：780797880@qq.com

中图分类号: TS202.1
计量
- 文章访问数: 73
- HTML全文浏览量: 37
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- 被引次数: 0
出版历程
- 收稿日期: 2022-03-21
- 网络出版日期: 2022-12-15
- 刊出日期: 2023-01-17

Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars

1.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China
2.
Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guiyang 550000, China
3.
Guizhou Academy of Forestry Sciences, Guiyang 550000, China
4.
Guizhou Hongchishui Group Co., Ltd., Zunyi 563000, China

摘要

摘要: 为探究方竹笋、马蹄笋、大头笋、麻竹笋、甜笋的主要营养成分含量差异，对其基本成分、氨基酸及矿物质含量进行分析。利用电感耦合等离子体质谱仪测定矿物质含量，采用氨基酸分析仪测定游离氨基酸含量，进行氨基酸比值分析及主成分综合评价。结果表明：方竹笋的蛋白质含量（3.73 g/100 g）、K含量（4031.52 mg/kg）、Ca含量（276.82 mg/kg）、马蹄笋的粗纤维含量（1.59 g/100 g）显著高于其他四个品种。矿物质元素分析中，甜竹笋Mg、Fe、Mn含量较其他竹笋高，分别为153.16 mg/kg、5.57 mg/kg、17.46 mg/kg，大头笋和甜笋含有少量的Se，有害元素Cr、Pb、Hg含量均在允许国家允许范围内，因此，方竹笋可作为补充蛋白质和K、Ca元素的来源，马蹄笋可被看作是高富含膳食纤维的食物，甜竹笋可作为补充Fe元素的来源，大头笋和甜笋可作为富硒蔬菜。通过必需氨基酸与氨基酸总量比值（essential amino acid/total amino acid，EAA/TAA）和必需氨基酸与非必需氨基酸比值（essential amino acid/nonessential amino acid，EAA/NEAA）分析，方竹笋的EAA/TAA和EAA/NEAA分别达到0.44和0.79，达到了FAO/WHO参考模式中要求的0.40和0.60标准。通过主成分（principal component，PCA）分析，对5个品种竹笋的氨基酸进行聚类分析，大头笋和马蹄笋聚为一类，其他3个竹笋品种各聚为一类。通过对竹笋的营养成分分析，可为竹笋的深加工提供理论支持。
- 竹笋 /
- 品种 /
- 矿物质 /
- 氨基酸评价 /
- 主成分分析
Abstract: The contents of basic components, amino acids and minerals were analyzed to explore the differences in the main nutritional components for square bamboo shoot, mati bamboo shoot, datou bamboo shoot, ma bamboo shoot and sweet bamboo shoot. First of all, inductively coupled plasma-mass spectrometry (ICP-MS) and amino acid analyzer were used to determine the content of mineral and free amino acid, respectively. Subsequently, amino acid ratio analysis and comprehensive evaluation of principal components were conducted. The results showed that the protein content (3.73 g/100 g), K content (4031.52 mg/kg), Ca content (276.82 mg/kg) of square bamboo shoot and crude fiber content (1.59 g/100 g) of mati bamboo shoot were significantly higher than those of other four varieties. Moreover, the contents of Mg, Fe and Mn in sweet bamboo shoots were higher than in other bamboo shoots up to 153.16 mg/kg, 5.57 mg/kg and 17.46 mg/kg, respectively. Simultaneously, a small amount of Se existed in datou and sweet bamboo shoots. Besides, the content of harmful elements Cr, Pb and Hg were within the allowable range of the state. Therefore, square bamboo shoots could be used as a good source of protein, K as well as Ca and mati bamboo shoots were deemed as a food which was rich in dietary fiber; sweet bamboo shoots could be considered as an excellent source of Fe, while datou and sweet bamboo shoots were regarded as Selenium-rich vegetables. The EAA/TAA and EAA/NEAA of square bamboo shoots reached 0.44 and 0.79, respectively, via the analysis of EAA/TAA (ratio of essential amino acids to total amino acids) and EAA/NEAA (ratio of essential amino acids to non-essential amino acids), which had met the standards required by FAO/WHO reference model for EAA/TAA and EAA/NEAA up to 0.40 and 0.60. At the end, PCA was used to cluster analysis for the 5 species of bamboo shoots. The datou bamboo shoot and mati bamboo shoot clustered into one category, and the other 3 bamboo shoots clustered into one category, respectively. In a word, the nutritional composition analysis of bamboo shoots can provide theoretical support for the further processing of bamboo shoots.
- bamboo shoots /
- cultivars /
- mineral /
- amino acids evaluation /
- principal component analysis

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图 1 主成分得分图

Figure 1. Scores of principal components

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表 1 竹笋基本成分分析

Table 1. Analysis of basic components of bamboo shoots

指标	方竹笋	马蹄笋	大头笋	麻竹笋	甜竹笋
水分（%）	91.43±0.14^a	91.29±0.39^a	91.36±0.11^a	91.40±0.43^a	91.99±0.21^a
粗蛋白（g/100 g）	3.73±0.01^a	1.93±0.03^e	3.40±0.01^b	2.12±0.02^d	2.93±0.02^c
粗脂肪（g/100 g）	0.18±0.01^a	0.17±0.02^b	0.19±0.01^a	0.13±0.01^d	0.14±0.02^c
粗纤维（g/100 g）	1.09±0.03^b	1.59±0.02^a	0.96±0.02^c	0.74±0.03^e	0.91±0.03^d
灰分（g/100 g）	0.97±0.01^a	0.66±0.02^c	0.64±0.01^d	0.58±0.01^e	0.77±0.01^b
注：同一行上标不同字母表示差异显著（P<0.05），同一行上标字母相同表示差异不显著（P>0.05），表2、表3同；以鲜重计。

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表 2 竹笋矿物质元素分析（mg/kg）

Table 2. Mineral elements analysis of bamboo shoots (mg/kg)

种类	品种	方竹笋	马蹄笋	大头笋	麻竹笋	甜竹笋
常量元素	Mg	128.13±2.91^c	107.31±2.54^d	133.30±1.92^b	92.11±1.23^e	153.16±7.42^a
	Ca	276.82±1.15^a	64.43±3.67^e	176.64±1.66^b	122.32±6.75^d	146.54±3.88^c
	K	4031.52±9.59^a	2927.81±8.53^c	2912.60±6.74^d	2775.85±7.28^e	3466.04±10.89^b
	Na	97.63±7.24^a	25.17±2.95^b	10.73±0.78^b	15.94±2.53^b	21.76±3.02^b
微量元素	Fe	4.74±0.07^b	4.29±0.02^c	4.08±0.08^d	2.94±0.06^e	5.57±0.03^a
	Cu	1.17±0.01^a	0.19±0.03^e	0.25±0.01^c	0.24±0.01^d	0.62±0.01^b
	Mn	12.13±0.02^b	2.93±0.01^d	2.83±0.04^e	6.68±0.8^c	17.46±0.08^a
	Se	/	/	0.02±0.01^a	/	0.02±0.00^a
有害元素	Cr	0.32±0.01^a	0.25±0.01^c	0.23±0.01^d	0.22±0.03^e	0.29±0.02^b
	Pb	0.02±0.00^b	/	/	0.03±0.01^a	/
	Hg	/	/	/	/	/
注：“/”表示未检出，以鲜重计。

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表 3 竹笋的氨基酸组成及含量

Table 3. Amino acid composition and content of bamboo shoot

氨基酸	方竹笋（mg/100 g）	马蹄笋（mg/100 g）	大头笋（mg/100 g）	麻竹笋（mg/100 g）	甜笋（mg/100 g）	平均值	标准差	变异系数
天冬氨酸	95.84±1.17^c	94.66±0.99^c	200.57±2.38^a	160.11±2.61^b	87.23±1.36^d	127.68	50.26	2.54
丝氨酸	278.33±4.92^d	308.54±3.36^c	323.41±2.39^b	385.51±3.86^a	254.52±3.51^e	310.06	49.91	6.21
谷氨酸	170.52±3.08^e	376.68±3.32^d	467.53±3.82^b	581.76±3.35^a	446.40±2.95^c	408.58	152.14	2.69
甘氨酸	59.50±1.86^c	89.35±2.63^b	59.43±2.00^c	86.42±3.09^b	100.07±2.37^a	78.95	18.50	4.27
丙氨酸	232.04±3.37^e	528.46±2.86^b	275.03±37.55^d	777.11±4.50^a	390.34±3.39^c	440.60	220.45	2.00
胱氨酸	5.02±0.22^d	4.68±0.11^d	9.77±0.8^b	19.35±0.66^a	6.37±0.3^c	9.04	6.11	1.48
酪氨酸	235.08±2.97^a	133.23±4.13^b	119.32±2.10^c	100.40±1.69^d	92.05±2.31^e	136.01	57.67	2.36
组氨酸	88.58±2.66^c	66.05±3.77^d	152.24±3.14^a	83.36±1.92^c	113.31±2.56^b	100.71	33.41	3.01
精氨酸	156.57±3.21^c	200.18±54.16^c	365.66±5.97^a	398.97±3.45^a	303.04±3.20^b	284.89	104.29	2.73
脯氨酸	82.25±2.25^d	107.02±3.63^b	64.15±2.78^e	128.94±2.47^a	91.34±1.47^c	94.74	24.61	3.85
^*苏氨酸	106.29±1.27^d	135.5±2.20^b	132.77±2.65^b	167.33±2.62^a	121.31±2.22^c	132.64	22.55	5.88
^*缬氨酸	214.97±3.21^a	128.81±1.95^c	169.76±1.20^b	172.3±2.89^b	119.79±3.59^d	161.12	38.25	4.21
^*蛋氨酸	24.18±0.18^d	46.90±1.06^b	42.96±0.77^c	60.92±1.14^a	16.61±0.70^e	38.32	17.87	2.14
^*异亮氨酸	167.77±1.85^a	101.87±1.85^b	98.61±1.40^b	87.92±1.80^c	77.66±1.22^d	106.77	35.40	3.02
^*亮氨酸	224.54±5.01^a	216.31±3.99^b	187.67±4.01^d	200.17±3.49^c	116.38±2.56^e	189.01	43.04	4.39
^*苯丙氨酸	163.27±1.68^a	116.66±3.12^b	117.04±2.05^b	101.48±2.03^c	78.28±0.89^d	115.35	31.09	3.71
^*色氨酸	26.75±1.90^a	16.34±1.32^b	18.31±0.62^b	12.49±0.47^c	28.52±1.04^a	20.48	6.89	2.97
^*赖氨酸	178.51±1.78^d	218.71±2.76^c	268.74±3.59^a	249.60±1.95^b	119.70±2.11^e	207.05	59.57	3.48
EAA	1106.28	981.1	1035.85	1052.21	678.25	970.74	169.49	5.73
TAA	2510.01	2889.93	3072.95	3774.13	2562.95	2961.99	510.05	5.81
NEAA	1403.73	1908.83	2037.1	2721.92	1884.7	1991.26	340.56	0.08
EAA/NEAA	0.79	0.51	0.51	0.39	0.36	0.49	0.50	71.74
EAA/TAA	0.44	0.34	0.34	0.28	0.26	0.33	0.07	4.78
注：*，必需氨基酸；EAA表示必需氨基酸；TAA表示总氨基酸，NEAA表示非必需氨基酸；以干重计。

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表 4 竹笋的RAA、RC、EAAI、SRC分析

Table 4. Analysis of RAA, RC, EAAI and SRC in bamboo shoots

氨基酸	参数	方竹笋	马蹄笋	大头笋	麻竹笋	甜笋
苏氨酸	RAA	0.71	1.76	0.98	1.97	1.04
苏氨酸	RC	0.76	1.19	1.11	1.38	1.39
缬氨酸	RAA	1.15	1.33	1	1.63	0.82
缬氨酸	RC	1.24	0.9	1.13	1.14	1.1
蛋氨酸+胱氨酸	RAA	0.22	0.76	0.44	1.08	0.22
蛋氨酸+胱氨酸	RC	0.24	0.51	0.5	0.76	0.29
异亮氨酸	RAA	1.12	1.32	0.73	1.04	0.66
异亮氨酸	RC	1.21	0.89	0.82	0.73	0.88
亮氨酸	RAA	0.86	1.6	0.79	1.35	0.57
亮氨酸	RC	0.93	1.08	0.89	0.95	0.76
苯丙氨酸+酪氨酸	RAA	1.78	2.16	1.16	1.59	0.97
苯丙氨酸+酪氨酸	RC	1.92	1.46	1.31	1.12	1.3
色氨酸	RAA	0.72	0.85	0.54	0.59	0.97
色氨酸	RC	0.78	0.57	0.61	0.41	1.3
赖氨酸	RAA	0.87	2.06	1.44	2.14	0.74
赖氨酸	RC	0.94	1.39	1.63	1.5	0.99
	SRC	51.59	65.09	62.8	63.95	63.78
	EAAI	81.4	139.3	86.3	133	68.6

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表 5 主成分分析总方差解释

Table 5. Contribution rates of principal components to total variance

PC	特征值	方差贡献率（%）	累计贡献率（%）
1	8.74	48.54	48.54
2	5.11	28.40	76.94
3	3.16	17.57	94.51

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