文献类型：期刊文献

中文题名：合江方竹3个栽培品种笋品质与口味评价

英文题名：Quality and flavor evaluation of bamboo shoots of 3 Chimonobambusa hejiangensis cultivars

作者：杨力帆[1,2] 袁金玲[1,2] 赵丹丹[3] 王继业[1,2] 薛兴富[4] 周祥[4] 于磊[1,2] 岳晋军[1,2]

第一作者：杨力帆

机构：[1]中国林业科学研究院亚热带林业研究所,浙江杭州311400;[2]中国林业科学研究院亚热带林业研究所全省林木育种重点实验室,浙江杭州311400;[3]安吉竹子博览园有限责任公司,浙江安吉313300;[4]四川省叙永县林业和竹业局,四川叙永646499

年份：2026

卷号：43

期号：1

起止页码：116-124

中文期刊名：浙江农林大学学报

外文期刊名：Journal of Zhejiang A&F University

收录：;北大核心:【北大核心2023】；

基金：国家重点研发计划项目(2021YFD2200505)。

语种：中文

中文关键词：合江方竹;竹笋;营养成分;氨基酸组成;电子舌

外文关键词：Chimonobambusa hejiangensis;shoots;nutritional compositions;amino acid composition;electronic tongue

分类号：S795

摘要：【目的】合江方竹Chimonobambusa hejiangensis是一种优良的笋用竹种。研究合江方竹不同栽培品种的笋品质与口味差异,能为优良品种定向培育提供重要参考。【方法】以合江方竹3个栽培品种‘俏白雪’Ch.hejiangensis‘Qiaobaixue’、‘满天星’Ch.hejiangensis‘Mantianxing’、‘大乌金’Ch.hejiangensis‘Dawujin’竹笋为研究对象,以毛竹Phyllostachys edulis、雷竹Ph.violascens和摆竹Indosasa shibataeoides竹笋为对照,依据国标测定营养成分、氨基酸和口味指标,通过差异性分析、相关性分析来进行品质与口味评价。【结果】合江方竹笋的可溶性蛋白质量分数、必需氨基酸与总氨基酸比值(EAA/TAA)高于对照,总酸、单宁、总氨基酸和苦味氨基酸质量分数低于对照竹笋,3个栽培品种的笋品质存在较大差异,‘满天星’的总酸与单宁质量分数分别为0.85 g·kg^(-1)和364.67 mg·kg^(-1),低于‘俏白雪’和‘大乌金’;‘俏白雪’的总氨基酸质量分数和必需氨基酸质量分数最高,分别为2288.4和785.8 mg·kg^(-1),‘满天星’EAA/TAA值最高(0.36);‘俏白雪’苦味氨基酸比例最高(26.67%),‘满天星’的鲜味氨基酸(14.25%)、甜味氨基酸(25.66%)和芳香氨基酸(11.08%)比例最高;在口味上,‘俏白雪’的苦味和涩味最大,鲜味最小,‘满天星’涩味最小,鲜味和鲜味回味最大;相关性分析发现:涩味、苦味与酪氨酸正相关性最显著(相关系数分别为0.964和0.955),并与单宁具有较高正相关性。【结论】合江方竹竹笋营养品质优异,3个品种中,‘满天星’的EAA/TAA最符合人体对氨基酸的需求模式,与合江方竹整体涩味较重的特点不同,涩味很轻,同时鲜味更为浓郁,营养价值和口味优于其余2个品种竹笋,更适合作为笋用品种选育。
[Objective]Chimonobambusa hejiangensis is an excellent bamboo species for bamboo shoots.Studying the differences in quality and flavor of bamboo shoots among different cultivars can provide significant references for targeted breeding of superior cultivars.[Method]The 3 Ch.hejiangensis cultivars were selected as research objects,with Phyllostachys edulis,Ph.violascens,and Bambusa multiplex as controls.Nutritional components,amino acids,and taste indicators were measured according to national standards.Quality and taste evaluations were conducted through difference analysis and correlation analysis.[Result]Ch.hejiangensis shoots exhibited higher soluble protein content and EAA/TAA ratio compared to control bamboo shoots,while total acid,tannin,total amino acids,and bitter amino acid contents were lower.Significant differences existed among the 3 cultivars:Ch.hejiangensis‘Mantianxing’showed the lowest total acid(0.85 g·kg^(-1))and tannin(364.67 mg·kg^(-1)),lower than Ch.hejiangensis‘Qiaobaixue’and Ch.hejiangensis‘Dawujin’.Ch.hejiangensis‘Qiaobaixue’had the highest total amino acids(2288.4 mg·kg^(-1))and essential amino acids(785.8 mg·kg^(-1)),while Ch.hejiangensis‘Mantianxing’achieved the highest EAA/TAA ratio(0.36).Ch.hejiangensis‘Qiaobaixue’had the highest proportion of bitter amino acids(26.67%),whereas Ch.hejiangensis‘Mantianxing’showed the highest proportions of umami(14.25%),sweet(25.66%),and aromatic amino acids(11.08%).In taste evaluation,Ch.hejiangensis‘Qiaobaixue’exhibited the strongest bitterness and astringency with the weakest umami,while Ch.hejiangensis‘Mantianxing’had minimal astringency and the strongest umami with umami aftertaste.Correlation analysis revealed that tyrosine were most positively correlated with astringency(r=0.964)and bitterness(r=0.955)and moderately correlated with tannin.[Conclusion]Ch.hejiangensis shoots possess superior nutritional quality.Ch.hejiangensis‘Qiaobaixue’excels in nutrient and amino acid content,its strong bitterness limits palatability.Ch.hejiangensis‘Mantianxing’,with enhanced umami,reduced bitterness,minimal astringency,and optimal amino acid composition,demonstrates superior taste and nutritional value,making it the most suitable cultivar for shootoriented breeding.