大理地区白族传统食用酸味植物的民族植物学研究
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摘要
采用文献研究法、村社访谈法、参与式观察法及民族植物学定量评价法,对大理地区白族传统食用酸味植物进行了调查和研究。调查结果显示:大理地区白族传统食用酸味植物共22种(变种),隶属于9科18属,其中蔷薇科(Rosaceae)种类最多,为12种。以果实(含幼果)为食用部位的酸味植物种类最多(16种),以茎叶(含嫩茎、嫩叶和茎)为食用部位的酸味植物种类也较多(4种)。以生食(16种)和腌制(11种)为食用方法的酸味植物种类较多。食用类别包括调料、零食、食疗、水果、饮料和蔬菜,其中,作为调料、零食、食疗和水果食用的酸味植物种类较多,分别有11、10、9和9种。该地区酸味植物共具有16种功能,其中,具开胃、消食、解暑、治痢疾和祛风湿等功能的酸味植物种类较多。定量评价结果显示:毛叶木瓜(Chaenomeles cathayensis Schneid.)、皱皮木瓜[Chaenomeles speciosa(Sweet)Nakai]、长梗梅[Armeniaca mume var.cernua(Franch.)Yüet Lu]、梅(Armeniaca mume var.mume Sieb.)、高河菜(Megacarpaea delavayi var.delavayi Franch.)、余甘子(Phyllanthus emblica Linn.)和云南杨梅(Myrica nana Cheval.)的食用植物文化重要性指数(CFSI)较高,说明其在当地的利用价值较高。综合分析结果显示:大理地区白族传统食用酸味植物的种类、食用部位、食用类别、食用方法和功能方面具有多样性,传统利用知识丰富。此外,从自然环境、人文环境和食疗功能方面分析了大理地区白族喜食酸味植物及其制品的原因,并提出了促进大理地区白族特色植物资源的发掘和利用的建议。
Traditional edible sour plants of Bai nationality in Dali area were investigated and studied by using the methods of literature research,village interview,participant observation,and ethnobotanical quantitative evaluation. The investigation results show that there are 22 species( varieties) of traditional edible sour plants belonging to 18 genera in 9 families of Bai nationality in Dali area,in which,species in Rosaceae are the most( 12 species). Sour plant species using fruit( including young fruit) as edible parts are the most( 16 species),and those using stem and leaf( including tender stem,tender leaf,and stem) as edible parts are also more( 4 species). Sour plant species using raw eating( 16 species) and sousing( 11 species) as edible methods are the majority. The edible categories include condiment,snack,food therapy,fruit,beverage,and vegetable,in which,sour plants species used as condiment,snack,food therapy,and fruit are the majority,accounting for 11,10,9,and 9 species,respectively.There are 16 functions of sour plants in this area,in which,sour plant species with functions of appetizing,promoting digestion,expelling summer heat,treating dysentery,and removing rheumatism are the majority. The quantitative evaluation result shows that cultural food significance index( CFSI) of Chaenomeles cathayensis Schneid.,Chaenomeles speciosa( Sweet) Nakai,Armeniaca mume var. cernua( Franch.) Yü et Lu,Armeniaca mume var. mume Sieb.,Megacarpaea delavayi var. delavayi Franch.,Phyllanthus emblica Linn.,and Myrica nana Cheval. are relatively high,indicating their high local utilization value. The comprehensive analysis result shows that there are diversities in species,edible part,edible category,edible method,and function of traditional edible sour plants of Bai nationality in Dali area,and traditional utilization knowledge are rich. In addition,the reasons for Bai nationality in Dali area preferring sour plants and their products are analyzed from the perspectives of natural environment,humanistic environment,and food therapy functions,and recommendations are proposed to promote the exploration and utilization of special plant resources of Bai nationality in Dali area.
Traditional edible sour plants of Bai nationality in Dali area were investigated and studied by using the methods of literature research,village interview,participant observation,and ethnobotanical quantitative evaluation. The investigation results show that there are 22 species( varieties) of traditional edible sour plants belonging to 18 genera in 9 families of Bai nationality in Dali area,in which,species in Rosaceae are the most( 12 species). Sour plant species using fruit( including young fruit) as edible parts are the most( 16 species),and those using stem and leaf( including tender stem,tender leaf,and stem) as edible parts are also more( 4 species). Sour plant species using raw eating( 16 species) and sousing( 11 species) as edible methods are the majority. The edible categories include condiment,snack,food therapy,fruit,beverage,and vegetable,in which,sour plants species used as condiment,snack,food therapy,and fruit are the majority,accounting for 11,10,9,and 9 species,respectively.There are 16 functions of sour plants in this area,in which,sour plant species with functions of appetizing,promoting digestion,expelling summer heat,treating dysentery,and removing rheumatism are the majority. The quantitative evaluation result shows that cultural food significance index( CFSI) of Chaenomeles cathayensis Schneid.,Chaenomeles speciosa( Sweet) Nakai,Armeniaca mume var. cernua( Franch.) Yü et Lu,Armeniaca mume var. mume Sieb.,Megacarpaea delavayi var. delavayi Franch.,Phyllanthus emblica Linn.,and Myrica nana Cheval. are relatively high,indicating their high local utilization value. The comprehensive analysis result shows that there are diversities in species,edible part,edible category,edible method,and function of traditional edible sour plants of Bai nationality in Dali area,and traditional utilization knowledge are rich. In addition,the reasons for Bai nationality in Dali area preferring sour plants and their products are analyzed from the perspectives of natural environment,humanistic environment,and food therapy functions,and recommendations are proposed to promote the exploration and utilization of special plant resources of Bai nationality in Dali area.
引文
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[24]张丽剑,王艳萍.浅谈湘鄂西白族在全国白族中的地位[J].科技创业月刊,2010(12):173-174.
[25]俞彬彬,薛祖军.大理、绍兴两地饮食文化的差异分析[J].大理学院学报,2011,10(7):13-16.
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[27]罗杨.中国名城·云南大理[M].北京:知识产权出版社,2013:237-242.
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[33]尼海峰,邓冕,冯月玲.东北酸菜产业现状与发展对策[J].中国调味品,2011,36(6):10-12.
[34]方铁.论云南饮食文化[J].社会科学战线,2007(3):160-168.
[35]杨绍才.云南大理白族民间“生食肉”菜谱及制作[J].烹调知识,2005(6):36-37.
[36]唐春红,叶志义,项昭保,等.木瓜营养保健作用研究动态[J].天然产物研究与开发,2000,12(4):97-100.
[37]褚孟嫄.中国果树志·梅卷[M].北京:中国林业出版社,1999:1-4.
[38]耿家玲,孟芹,付敏.乌梅的化学成分研究进展[J].云南中医中药杂志,2005,26(6):43-44.
[39]杨莹菲,胡汉昆,刘萍,等.乌梅化学成分、临床应用及现代药理研究进展[J].中国药师,2012,15(3):415-418.
[40]罗建蓉,钱金栿,肖怀.高河菜脂溶性化学成分分析[J].安徽农业科学,2011,39(4):2087-2088.
[41]沈磊,刘晓波,施贵荣,等.高河菜提取物对积滞化热模型大鼠消化液成分的影响[J].中国民族民间医药,2009,18(5):1-3.
[42]BARTHAKUR N N,ARNOLD N P.Chemical analysis of the emblic(Phyllanthus emblica L.)and its potential as a food source[J].Organometallics,1991,40:111-124.
[43]胡学智.食醋和柠檬酸的保健功能[J].江苏调味副食品,2004,21(B10):1-5.
[44]CE'LINE T,PATRICK V D,BENOIT D D.Eating from the wild:Turumbu,Mbole and Bali traditional knowledge on non-cultivated edible plants,District Tshopo,DRCongo[J].Genetic Resources and Crop Evolution,2011,58:585-618.
[2]安磊,崔欣悦.植物功能性食品的研究进展[J].食品研究与开发,2014,35(15):131-133.
[3]程杰.论梅子的社会应用及文化意义[J].阅江学刊,2016(1):115-128.
[4]罗桂环.梅史考略[J].自然科学史研究,2013,32(1):64-71.
[5]高富,裴盛基,杨立新,等.云南木瓜属(Chaenomeles Lindl.)植物的民族植物学初步研究[J].安徽农业科学,2011,39(7):3950-3954.
[6]杨蕾磊,靳李娜,陈科力.木瓜及其同属植物化学成分和药理作用研究进展[J].中国药师,2015,18(2):293-295.
[7]DU H,WU J,LI H,et al.Polyphenols and triterpenes from Chaenomeles fruits:chemical analysis and antioxidant activities assessment[J].Food Chemistry,2013,141:4260-4268.
[8]潘惠慧.青梅有机酸组份及其抗结石功能研究[D].杭州:浙江大学生物系统工程与食品科学学院,2007:24-28.
[9]陈古荣,陈万群,王凯.山嵛菜药理作用的初步研究[J].重庆中草药研究,2003(1):37-42.
[10]南相云,李璐,路新国.韩国泡菜的制作工艺及营养价值[J].扬州大学烹饪学报,2010,27(2):46-48.
[11]刘友平,陈鸿平,万德光,等.乌梅的研究进展[J].中药材,2004,27(6):459-462.
[12]赵寅松.白族的文化[M].北京:民族出版社,2006:176-178.
[13]胡云华.白族制鱼三法[J].食品与生活,1994(6):40.
[14]钟祥.大理的名特食品炖梅与雕梅[J].云南林业,2002(4):22.
[15]裴盛基,淮虎银.民族植物学[M].上海:上海科学技术出版社,2007:2-3.
[16]哈斯巴根,裴盛基.饲用植物的民族植物学:内蒙古阿鲁科尔沁旗的研究案例[J].草业学报,2000,9(3):74-81.
[17]淮虎银,哈斯巴根,王雨华,等.民族植物学认识的几个误区[J].植物学通报,2005,22(4):502-509.
[18]淮虎银,哈斯巴根.民族植物学研究中的定量方法(Ⅱ)[J].内蒙古师范大学学报(自然科学汉文版),2010,39(4):417-419.
[19]耿彦飞,杨雅,张宇,等.食用植物民族植物学研究进展:基于Web of Science文献计量与知识图谱分析[J].植物分类与资源学报,2015,37(4):479-490.
[20]PIERONI A.Evaluation of the cultural significance of wild food botanicals traditionally consumed in Northwestern Tuscany,Italy[J].Journal of Ethnobiology,2001,21:89-104.
[21]SUJARWO W,CANEVA G.Using quantitative indices to evaluate the cultural importance of food and nutraceutical plants:comparative data from the Island of Bali(Indonesia)[J].Journal of Cultural Heritage,2016,18:342-348.
[22]陶玉华,曹书阁,隆卫革.广西酸食植物的研究[J].中国调味品,2016,41(4):153-158.
[23]王锋,张云霞,杨伟林.中国白族[M].银川:宁夏人民出版社,2012:14.
[24]张丽剑,王艳萍.浅谈湘鄂西白族在全国白族中的地位[J].科技创业月刊,2010(12):173-174.
[25]俞彬彬,薛祖军.大理、绍兴两地饮食文化的差异分析[J].大理学院学报,2011,10(7):13-16.
[26]大理市志编纂委员会.大理市志(上)[M].昆明:云南人民出版社,2015:57-68.
[27]罗杨.中国名城·云南大理[M].北京:知识产权出版社,2013:237-242.
[28]徐福荣,戴陆园.滇西北农业植物资源传统知识[M].北京:科学出版社,2013:46-47,56-57.
[29]裴盛基,龙春林.应用民族植物学[M].昆明:云南民族出版社,1998:185-187.
[30]王雨华,王趁.民族植物学常用研究方法[M].杭州:浙江教育出版社,2017:31.
[31]刘亚朝.德宏傣族民间的饮食文化[J].云南民族大学学报(哲学社会科学版),2007,24(5):54-58.
[32]曾凡坤,吴永娴,刘心恕,等.四川泡菜工业化生产研究[J].中国酿造,1992,11(6):22-24.
[33]尼海峰,邓冕,冯月玲.东北酸菜产业现状与发展对策[J].中国调味品,2011,36(6):10-12.
[34]方铁.论云南饮食文化[J].社会科学战线,2007(3):160-168.
[35]杨绍才.云南大理白族民间“生食肉”菜谱及制作[J].烹调知识,2005(6):36-37.
[36]唐春红,叶志义,项昭保,等.木瓜营养保健作用研究动态[J].天然产物研究与开发,2000,12(4):97-100.
[37]褚孟嫄.中国果树志·梅卷[M].北京:中国林业出版社,1999:1-4.
[38]耿家玲,孟芹,付敏.乌梅的化学成分研究进展[J].云南中医中药杂志,2005,26(6):43-44.
[39]杨莹菲,胡汉昆,刘萍,等.乌梅化学成分、临床应用及现代药理研究进展[J].中国药师,2012,15(3):415-418.
[40]罗建蓉,钱金栿,肖怀.高河菜脂溶性化学成分分析[J].安徽农业科学,2011,39(4):2087-2088.
[41]沈磊,刘晓波,施贵荣,等.高河菜提取物对积滞化热模型大鼠消化液成分的影响[J].中国民族民间医药,2009,18(5):1-3.
[42]BARTHAKUR N N,ARNOLD N P.Chemical analysis of the emblic(Phyllanthus emblica L.)and its potential as a food source[J].Organometallics,1991,40:111-124.
[43]胡学智.食醋和柠檬酸的保健功能[J].江苏调味副食品,2004,21(B10):1-5.
[44]CE'LINE T,PATRICK V D,BENOIT D D.Eating from the wild:Turumbu,Mbole and Bali traditional knowledge on non-cultivated edible plants,District Tshopo,DRCongo[J].Genetic Resources and Crop Evolution,2011,58:585-618.