为了解重庆市笋用竹竹笋品质,对当前重庆种植面积较大的雷竹(Phyllostachys violascens)、高节竹(Ph.prominens)、红哺鸡竹(Ph.iridescens)、金佛山方竹(Chimonobambusa utilis)、刺黑竹(Ch.purpurea)、麻竹(Dendrocalamus latiflorus)、绿竹(Bambusa oldhamii)等 7 种笋用竹竹笋的呈味物质和营养物质进行研究.结果显示,在7 个竹种中,金佛山方竹、刺黑竹、绿竹的笋食味品质和营养价值均表现较好,纤维素类物质和单宁含量均以金佛山方竹最低,分别为 7.53 mg/g和 661.44 mg/g,总酸含量以绿竹最低,为0.85 mg/g,草酸含量以刺黑竹最低,为0.10 mg/g.金佛山方竹、刺黑竹、绿竹的笋灰分含量较高,脂肪含量较低,蛋白质含量分别为 300.63 g/kg、310.81 g/kg、293.62 g/kg,可溶性糖含量分别为105.51 g/kg、110.51 g/kg、120.42 g/kg.由此可见,金佛山方竹、刺黑竹、绿竹竹笋具有低糖、低脂肪、多纤维、高蛋白质的特点,为重庆地区笋用竹中品质较优的竹种,具有一定的推广价值.
In order to understand the quality of bamboo shoots available in Chongqing,the paper studies the taste-determining substances and the nutrients of shoots produced from 7 widely planted bamboo species in the city,including Phyllostachys violascens,Ph.prominens,Ph.iridescens,Chimonobambusa utilis,Ch.purpurea,Dendrocalamus latiflorus,and Bambusa oldhamii.The results show that among the 7 species of bamboo,Ch.utilis,Ch.purpurea and B.oldhamii have better taste quality and nutritional value.The contents of cellulose and tannin are the lowest(7.53 mg/g and 661.44 mg/g)in Ch.utilis shoots,the content of total acid is the lowest(0.85 mg/g)in B.oldhamii shoots,and the content of oxalic acid is the lowest(0.10 mg/g)in Ch.purpurea shoots.The contents of ash,fat and protein are 300.63 g/kg,310.81 g/kg and 293.62 g/kg,respectively,for the shoots from Ch.utilis,Ch.purpurea and B.oldhamii,while the content of soluble sugar in the shoots is 105.51 g/kg,110.51 g/kg and 120.42 g/kg,respectively,for the three species.In conclusion,the shoots of Ch.utilis,Ch.purpurea and B.oldhamii have the characteristics of low sugar,low fat,multi-fiber and high protein,which enable them to be the species with better quality certain value to be promoted and applied in Chongqing.