培土栽培对麻竹笋品质的影响机理研究
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摘要
为了评价不同栽培模式对麻竹笋品质影响,提高竹林经济效益,采用培土栽培和不培土栽培两种方式,通过研究麻竹笋外观形态、营养物质、呈味物质及氨基酸含量,分析了不同培土栽培对麻竹笋品质的影响。结果表明:(1)培土栽培的麻竹笋个体重量、基茎、长度及可食率较不培土栽培竹笋分别显著提高了28.09%、12.76%、19.61%、23.53%,箨壁厚度显著降低了46.43%。(2)培土栽培的麻竹笋灰分、蛋白质、脂肪及淀粉含量较不培土栽培竹笋分别显著下降了10.08%、12.77%、26.09%、48.84%,而还原糖、可溶性糖、水分及维生素C含量均不同程度增加。(3)培土栽培的麻竹笋单宁、草酸、纤维素、木质素含量较不培土栽培竹笋分别下降26.32%、20.26%、39.12%、25.47%。(4)培土栽培的麻竹笋氨基酸总量较不培土栽培竹笋显著增加了26.08%,其中的苦味、芳香类和鲜味氨基酸含量占比均下降,但甜味氨基酸占比则显著上升。研究发现,培土栽培可以改善麻竹笋外观形态,同时增加竹笋甜味、减少粗糙度和酸涩味,从而使竹笋品质得到明显提升。
In order to evaluate the effect of different cultivation models on the quality of Dendrocalamus latiflorus shoots, improve economic values of D. latiflorus forests, we used the soil cultivation and non-cultivation methods to study the appearance, nutrients, taste substances and amino acid contents of D. latiflorus shoots, analysis of the effects of different cultivation measures on the quality and palatability of D. latiflorus shoots. The results showed that:(1) the individual weight, basis, length and edible rate of the D. latiflorus shoots cultivated in the soil were significantly higher than that of the non-cultivated bamboo shoots by 28.09%, 12.76%, 19.61% and 23.53%, respectively, and the thickness of the sill wall was significantly reduced by 46.43%.(2) The contents of ash, protein, fat and starch in cultivated bamboo shoots decreased significantly by 10.08%, 12.77%, 26.09% and 48.84%, respectively, while the contents of reducing sugar, soluble sugar, water and vitamin C increased to varying degrees.(3) The contents of tannin, oxalic acid, cellulose, and lignin in cultivated D. latiflorus shoots decreased by 26.32%, 20.26%, 39.12% and 25.47% compared with that of non-cultivated bamboo shoots.(4) The total amino acid content of the bamboo shoots cultivated in the soil significantly increased by 26.08% compared with the non-cultivated bamboo shoots. Among them, the contents of bitterness, aromatic and umami amino acids decreased, but the proportion of sweet amino acids increased significantly. The study found that soil cultivation can improve the appearance of D. latiflorus shoots, increase sweetness of bamboo shoots, reduce roughness and sour taste, so that the quality of bamboo shoots is significantly improved.
In order to evaluate the effect of different cultivation models on the quality of Dendrocalamus latiflorus shoots, improve economic values of D. latiflorus forests, we used the soil cultivation and non-cultivation methods to study the appearance, nutrients, taste substances and amino acid contents of D. latiflorus shoots, analysis of the effects of different cultivation measures on the quality and palatability of D. latiflorus shoots. The results showed that:(1) the individual weight, basis, length and edible rate of the D. latiflorus shoots cultivated in the soil were significantly higher than that of the non-cultivated bamboo shoots by 28.09%, 12.76%, 19.61% and 23.53%, respectively, and the thickness of the sill wall was significantly reduced by 46.43%.(2) The contents of ash, protein, fat and starch in cultivated bamboo shoots decreased significantly by 10.08%, 12.77%, 26.09% and 48.84%, respectively, while the contents of reducing sugar, soluble sugar, water and vitamin C increased to varying degrees.(3) The contents of tannin, oxalic acid, cellulose, and lignin in cultivated D. latiflorus shoots decreased by 26.32%, 20.26%, 39.12% and 25.47% compared with that of non-cultivated bamboo shoots.(4) The total amino acid content of the bamboo shoots cultivated in the soil significantly increased by 26.08% compared with the non-cultivated bamboo shoots. Among them, the contents of bitterness, aromatic and umami amino acids decreased, but the proportion of sweet amino acids increased significantly. The study found that soil cultivation can improve the appearance of D. latiflorus shoots, increase sweetness of bamboo shoots, reduce roughness and sour taste, so that the quality of bamboo shoots is significantly improved.
引文
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[2] BHATT B P,SINGH K,SINGH A.Nutritional values of some commercial edible bamboo species of the North Eastern Himalayan region,India[J].Journal of Bamboo & Rattan,2005,4(2):111-124.
[3] CHOUDHURY D,SAHU J K,SHARMA G D.Value addition to bamboo shoots:a review[J].Journal of Food Science & Technology,2012,49(4):407-414.
[4] NIRMALA C,DAVID E,SHARMA M L.Changes in nutrient components during ageing of emerging juvenile bamboo shoots[J].International Journal of Food Sciences & Nutrition,2007,58(8):612-618.
[5] EUNJIN P,DEOKYOUNG J.The antioxidant,angiotensin converting enzyme inhibition activity,and phenolic compounds of bamboo shoot extracts[J].LWT-Food Science and Technology,2010,43(4):655-659.
[6] 易同培.中国竹类图志[M].北京:科学出版社,2008.
[7] 陈光静,郑炯,汪莉莎,等.大叶麻竹笋腌制过程中质地变软原因探究[J].食品科学,2014,35(1):56-61.CHEN G J,ZHENG J,WANG L S,et al.Mechanism of texture softening of bamboo shoots during pickling[J].Food Science,2014,35(1):56-61.
[8] 童龙,张磊,李彬,等.覆土栽培对绿竹笋品质与适口性的影响[J].江西农业大学学报,2018,40(3):487-493.TONG L,ZHANG L,LI B,et al.Influence of soil-covered cultivation on quality and palatability of Dendrocalamopsis oldhami shoot[J].Acta Agriculturae Universitatis Jiang-xiensis,2018,40(3):487-493.
[9] 郭子武,江志标,陈双林,等.覆土栽培对高节竹笋品质的影响[J].广西植物,2015,(4):515-519.GUO Z W,JIANG B Z,CHEN S L,et al.Influence of soilcovered cultivationon shoot quality of Phyllostachys prominens[J].Guihaia,2015,(4):515-519.
[10] 林海萍,姜培坤,范良敏.不同经营方式对雷竹笋的营养品质效应[J].竹子研究汇刊,2004,23(1):21-23.LIN H P,JIANG P K,FAN L M.The affection of the cultivation ways on the quality of the Phyllostachys praecox f.prevelnalis shoots[J].Journal of Bamboo Researce,2004,23(1):21-23.
[11] 中华人民共和国卫生部.GB/T 5009.3-2016 食品中水分的测定[S].北京:中国标准出版社,2016.
[12] 中华人民共和国卫生部.GB/T 5009.4-2016 食品中灰分的测定[S].北京:中国标准出版社,2016.
[13] 中华人民共和国卫生部.GB/T 5009.5-2016 食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[14] 中华人民共和国卫生部.GB/T 5009.124-2016 食品中氨基酸的测定[S].北京:中国标准出版社,2016.
[15] 中华人民共和国卫生部.GB/T 5009.6-2016 食品中脂肪的测定[S].北京:中国标准出版社,2016.
[16] 中华人民共和国卫生部.GB/T 5009.7-2016 食品中还原糖的测定[S].北京:中国标准出版社,2016.
[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] 段立珍,汪建飞,赵建荣.比色法测定菠菜中草酸含量的条件研究[J].安徽农业科学,2007,35(3):632-633.DUAN L Z,WANG J F,ZHAO J R.Study on the determining conditions of oxalate content in spinach with coloration method[J].Anhui Agricultural Sciences,2007,35(3):632-633.
[19] 中华人民共和国卫生部.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.
[20] 熊素敏,左秀凤,朱永义.稻壳中纤维素、半纤维素和木质素的测定[J].粮食与饲料工业,2005,(8):40-41.XIONG S M,ZUO X F,ZHU Y Y.Rice husk in cellulose,hemicellulose and lignin determination[J].Food and Feed Industry,2005,(8):40-41.
[21] 李野,尹利辉,高尚,等.食品和药品中维生素C含量测定方法的研究进展[J].药物分析杂志,2016,(5):756-764.LI Y,YIN L H,GAO S,et al.Research progress of vitamin C content determination in food and drug[J].Chinese Journal of Pharmaceutical Analysis,2016,(5):756-764.
[22] 中华人民共和国卫生部.GB/T 5009.9-2016 食品中淀粉的测定[S].北京:中国标准出版社,2016.
[23] 郑炯,夏季,陈光静,等.腌制加工对麻竹笋氨基酸含量的影响[J].食品工业科技,2014,35(3):339-342.ZHENG J,XIA J,CHEN G J,et al.Effects of pickling process on the content of amino acids in Ma bamboo shoots[J].Science & Technology of Food Industry,2014,35(3):339-342.
[24] SCHERBAKOV N,EBNER N,SANDEK A,et al.Influence of essential amino acids on muscle mass and muscle strength in patients with cerebral stroke during early rehabilitation:protocol and rationale of a randomized clinical trial (AMINO-Stroke Study)[J].Bmc Neurology,2016,16(1):1-7.
[25] 潘文忠.绿竹笋用林培土措施对笋品质及产量的影响研究[J].世界竹藤通讯,2007,5(4):38-41.PAN W Z.Study on the effect of land cultivation on shoot quality and output of Dendrocalamopsis oldhami[J].World Bamboo Rattan,2007,5(4):38-41.
[26] 郝朝运,刘鹏.浙江北山七子花群落主要植物叶热值[J].生态学报,2006,26(6):1 709-1 717.HAO Z Y,LIU P.The caloric value of the dominant plant species of a Heptacodium miconioides forest at Bei Mountain,Zhejiang Province,China[J].Journal of Ecology,2006,26(6):1 709-1 717.
[27] 蒋娅婷,曹锦轩,张玉林,等.蛋白质与挥发性风味成分相互作用研究进展[J].核农学报,2014,28(2):285-291.JIANG Y T,CAO J X,ZHANG Y L,et al.A Proceeding of research in the interactions of protein with volatile flavor compounds[J].Journal of Nuclear Agriculture,2014,28(2):285-291.
[28] 孟昭军,周永泉,严善春,等.外源茉莉酸类化合物对2种落叶松针叶内单宁含量的影响[J].林业科学,2010,46(3):96-104.MENG Z J,ZHOU Y Q,YAN S C,et al.Effects of exogenous jasmonates on tannin content in needles of two larch species[J].Scientia Silvae Sinica,2010,46(3):96-104.
[29] MUIR A D,GRUBER M Y,HINKS C F,et al.Effect of condensed tannins in the diets of major crop insect[M]// Plant Polyphenols 2.1999:867-881.
[30] LAPORNIK B,PRO?EK M,WONDRA A G.Comparison of extracts prepared from plant by-products using different solvents and extraction time[J].Journal of Food Engineering,2005,71(2):214-222.
[31] 白瑞华,丁兴萃,杜旭华,等.套袋栽培对高节竹笋品质的影响[J].浙江林业科技,2011,31(1):64-67.BAI R H,DING X C,DU X H,et al.Influence of covering black film-bags on quality of Phyllostachy prominens shoot[J].Journal of Zhejiang Forestry Science and Technology,2011,31(1):64-67.
[32] WALL S B V.The evolutionary ecology of nut dispersal[J].Botanical Review,2001,67(1):74-117.
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