3个海拔梯度对高节竹笋品质的影响
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摘要
[目的]比较分析了不同海拔梯度高节竹笋外观品质、营养品质和食味品质的差异,为高节竹高品质竹笋培育提供参考。[方法]试验采集3个海拔梯度(110、370、560 m)的高节竹林竹笋,对竹笋外观品质、营养品质和食味品质指标进行调查测定。[结果]表明:海拔高度对高节竹笋基径、长度、笋个体质量、可食率和可溶性糖、维生素C、胱氨酸、酪氨酸含量、人体必需氨基酸比例及单宁、草酸含量有显著的影响(P<0.05),对高节竹笋蛋白质、脂肪、淀粉、总黄酮、其它种类游离氨基酸、人体必需氨基酸含量和氨基酸总量及纤维素、木质素、苦味、鲜味、甜味氨基酸含量和甜味、鲜味氨基酸比例影响不显著(P>0.05),对芳香味氨基酸含量和芳香味、苦味氨基酸比例有较显著的影响(P<0.05)。[结论]海拔高度对高节竹笋外观品质有显著的影响,中、高海拔竹笋优于低海拔竹笋;海拔高度对竹笋营养品质、食味品质有较显著的影响,但对外观品质的影响更显著。
[Objective]To approach the effect of altitude on the quality of bamboo shoots and provide reference for the cultivation of high-quality bamboo shoots. [Method]The appearance quality,nutrient quality and eating quality of bamboo shoots from three altitudinal gradients(110,370,560 m) were investigated. [Result]The shoot diameter,length,individual weight,edible parts ratios,soluble sugar,vitamin C,cystine,tyrosine and proportion of essential amino acids,tannin,oxalic acid of bamboo shoots were markedly influenced by altitudinal gradient( P <0. 05). The protein,fat,starch,total flavone,other free amino acids,essential amino acids,total amino acid,cellulose,lignose,the content of bitter,delicious,sweet amino acids and proportion of sweet,delicious amino acids showed no significant difference among different altitudes( P > 0. 05),but the content of aromatic amino acid,proportion of aromatic amino acids and bitter amino acids were also significantly affected by altitudinal gradients( P <0. 05). [Conclusion] It is suggested that the appearance quality of bamboo shoots was markedly influenced by altitudinal gradients,the appearance quality of shoots at middle and high altitude is superior to that of low altitude. The nutrition quality and eating quality of bamboo shoots are relatively obvious influenced by altitudinal gradients,but the influence of altitude on appearance quality was more significant.
[Objective]To approach the effect of altitude on the quality of bamboo shoots and provide reference for the cultivation of high-quality bamboo shoots. [Method]The appearance quality,nutrient quality and eating quality of bamboo shoots from three altitudinal gradients(110,370,560 m) were investigated. [Result]The shoot diameter,length,individual weight,edible parts ratios,soluble sugar,vitamin C,cystine,tyrosine and proportion of essential amino acids,tannin,oxalic acid of bamboo shoots were markedly influenced by altitudinal gradient( P <0. 05). The protein,fat,starch,total flavone,other free amino acids,essential amino acids,total amino acid,cellulose,lignose,the content of bitter,delicious,sweet amino acids and proportion of sweet,delicious amino acids showed no significant difference among different altitudes( P > 0. 05),but the content of aromatic amino acid,proportion of aromatic amino acids and bitter amino acids were also significantly affected by altitudinal gradients( P <0. 05). [Conclusion] It is suggested that the appearance quality of bamboo shoots was markedly influenced by altitudinal gradients,the appearance quality of shoots at middle and high altitude is superior to that of low altitude. The nutrition quality and eating quality of bamboo shoots are relatively obvious influenced by altitudinal gradients,but the influence of altitude on appearance quality was more significant.
引文
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[24]罗显扬,余学臣,刘国斌,等.海拔高度对朋娜果实品质的影响[J].山地农业生物学报,2000,19(1):33-36.
[25]李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报:自然科学版,2015,39(3):161-166.
[2]郑蓉.产地绿竹笋品质及土壤养分的主成分与典型相关分析[J].浙江农林大学学报,2012,29(5):710-714.
[3]陈鸿.不同土壤类型绿竹林笋营养特征研究[J].安徽农学通报,2007,13(18):194-195.
[4]王海霞,彭九生,曾庆南,等.江西毛竹笋营养品质区域分异性研究[J].竹子研究汇刊,2012,31(4):22-25.
[5]陈双林.海拔对毛竹林结构及生理生态学特性的影响研究[D].南京:南京林业大学,2009.
[6]苟光前,丁雨龙,杨柳,等.寒竹属3个种竹笋营养成分的分析[J].中国蔬菜,2010(16):79-81.
[7]王丹林,郭庆学,王小蓉,等.海拔对岷山大熊猫主食竹营养成分和氨基酸含量的影响[J].生态学报,2017,37(19):6440-6447.
[8]方伟,杨德清,马志华,等.高节竹笋用林培育技术及经济效益分析[J].竹子研究汇刊,1998,17(3):15-20.
[9]黄美珍,王丽臻,祝霞.高节竹夏笋冬出与鞭笋生产高效经营技术[J].林业实用技术,2008(7):19-20.
[10]胡国良,俞彩珠,楼君芳,等.高节竹梢枯病发生规律及防治试验[J].中国森林病虫,2005,24(5):38-41.
[11]张稼敏.高节竹丛枝病研究初报[J].浙江林业科技,2000,20(5):38,53.
[12]余学军,陈庆虎,吴家森,等.保鲜处理对高节竹笋采后生理的影响[J].竹子研究汇刊,2004,23(1):46-48,58.
[13]中华人民共和国卫生部.GB/T 5009.5-2010食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[14]中华人民共和国卫生部.GB/T 5009.6-2003食品中脂肪的测定[S].北京:中国标准出版社,2003.
[15]中华人民共和国农业部.NY/T 1600-2008水果、蔬菜及其制品中单宁含量的测定[S].北京:中国标准出版社,2008.
[16]俞乐,彭新湘,杨崇,等.反相高效液相色谱法测定植物组织及根分泌物中草酸[J].分析化学,2002,30(9):1119-1122.
[17]中华人民共和国农业部.NY/T 1278-2007蔬菜及其制品中可溶性糖的测定[S].北京:中国标准出版社,2007.
[18]钟冬莲,韩素芳,丁明.分光光度法测定西红柿中总黄酮含量的方法比较[J].食品科学,2009,30(22):272-274.
[19]中华人民共和国国家卫生和计划生育委员会.GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[20]莫润宏,汤富彬,丁明,等.氨基酸分析仪法测定竹笋中游离氨基酸[J].化学通报,2012,75(12):1126-1131.
[21]王玉万,徐文玉.木质纤维素固体基质发酵物中半纤维素、纤维素和木素的定量分析程序[J].微生物学通报,1987,14(2):35-38.
[22]张宇.不同海拔高度对大叶碎米荠营养成分和生理特性影响的研究[D].雅安:四川农业大学,2006.
[23]杜尧,韩轶,王传宽.干旱对兴安落叶松枝叶非结构性碳水化合物的影响[J].生态学报,2014,34(21):6090-6100.
[24]罗显扬,余学臣,刘国斌,等.海拔高度对朋娜果实品质的影响[J].山地农业生物学报,2000,19(1):33-36.
[25]李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报:自然科学版,2015,39(3):161-166.