Pan Xianyu, Ji Haibao, Gong Xiu Xiu, Yang Wang Ting, Jin Zetao, Zheng Yiting, Ding Sijie, Xia Haitao, Shen Zhenming, Shao Ji Feng
State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin'An 311300, China.
Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou, China.
Food Chem X. 2023 Dec 14;21:101071. doi: 10.1016/j.fochx.2023.101071. eCollection 2024 Mar 30.
Hundreds of bamboo shoots have been reported to be edible, but the accumulation of trace elements and hazardous elements in bamboo shoots is poorly understood. Here, 100 bamboo species have been evaluated by screening elements including B, Fe, Mn, Cu, Zn, Cd, Pb and As in bamboo shoots using different assessment systems. Bamboo shoots displayed different morphological characteristics, and large differences were found in the concentration of elements. Most bamboo shoots were rich in Fe and Zn and low concentrations of hazardous elements, but the concentration of Cd and Pb exceeded the maximum permissible limits of tuber vegetables in some bamboo species. Different bamboo shoots were ranked differently in the four assessment systems, and the comprehensive evaluation assigned final scores to all 100 bamboo shoots. This study provides valuable recommendations for selecting high-quality bamboo shoots that are rich in trace elements nutrition while minimizing the potential for hazardous element accumulation.
据报道，数百种竹笋可食用，但人们对竹笋中微量元素和有害元素的积累了解甚少。在此，通过使用不同评估系统筛选竹笋中的硼、铁、锰、铜、锌、镉、铅和砷等元素，对100种竹子进行了评估。竹笋呈现出不同的形态特征，元素浓度差异很大。大多数竹笋富含铁和锌，有害元素浓度较低，但某些竹子品种的镉和铅浓度超过了块茎类蔬菜的最大允许限量。在四种评估系统中，不同的竹笋排名不同，综合评估为所有100种竹笋给出了最终分数。本研究为选择富含微量元素营养同时将有害元素积累潜力降至最低的优质竹笋提供了有价值的建议。
