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中国精品科技期刊2020
陈中爱,耿阳阳,黄珊,等. 不同品种竹笋营养品质分析与综合评价[J]. 食品工业科技,2023,44(3):262−268. doi: 10.13386/j.issn1002-0306.2022030236.
引用本文: 陈中爱,耿阳阳,黄珊,等. 不同品种竹笋营养品质分析与综合评价[J]. 食品工业科技,2023,44(3):262−268. doi: 10.13386/j.issn1002-0306.2022030236.
CHEN Zhongai, GENG Yangyang, HUANG Shan, et al. Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars[J]. Science and Technology of Food Industry, 2023, 44(3): 262−268. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030236.
Citation: CHEN Zhongai, GENG Yangyang, HUANG Shan, et al. Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars[J]. Science and Technology of Food Industry, 2023, 44(3): 262−268. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030236.

不同品种竹笋营养品质分析与综合评价

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

  • 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。

     

    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.

     

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