Fan Lili, Hu Junjing, Guo Ziwu, Chen Shuanglin, He Qijiang
Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China.
Hangzhou Academy of Forestry, Hangzhou 310005, China.
Foods. 2023 Mar 10;12(6):1180. doi: 10.3390/foods12061180.
For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two species (i.e., and ) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of were higher and contained less cellulose and lignin. However, both species' BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in were high relative to . Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of . Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.
对于它们的品质评估而言，确定竹笋的营养和适口性至关重要，这将对其经济价值和市场潜力产生决定性影响。然而，不同竹种、部位和组分之间竹笋营养和风味变化的差异尚未得到科学验证。本研究评估了两种竹子（即[此处原文缺失两种竹子的具体名称]）的两个组分（即笋肉（BSF）和箨片（BSD））的营养和风味差异，并分析了任何位置变化。结果表明，笋肉的蛋白质、淀粉、脂肪和维生素C含量相对较高。[此处原文缺失一种竹子的具体名称]笋上部的营养化合物含量较高，且纤维素和木质素含量较低。然而，两种竹子的箨片总酸、草酸和单宁含量相当。箨片的可溶性糖和糖酸比高于上部，箨片的总氨基酸、四种关键氨基酸（即必需氨基酸、苦味氨基酸、鲜味氨基酸和甜味氨基酸风味化合物）以及相关比例均高于笋肉，同时也富含氨基酸。相对于[此处原文缺失一种竹子的具体名称]，[此处原文缺失一种竹子的具体名称]笋肉中必需和苦味氨基酸风味化合物的含量和比例较高。相反，箨片中鲜味和甜味氨基酸风味化合物的含量和比例与[此处原文缺失一种竹子的具体名称]相当。我们的结果表明，竹笋品质受风味化合物差异的影响，且种间和笋体组分之间存在相互作用。本研究为确定竹笋品质形成机制提供了新视角，同时为其不同用途提供了依据。
