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5种牡竹属笋用竹竹笋营养成分之比较
Authors
丁振华
刘婧
+3 more
罗祺
陈松河
马丽娟
Publication date
15 December 2018
Publisher
Journal of Global Economy
Doi
Cite
Abstract
对福建省华安县竹种园5种牡竹属笋用竹云南甜龙竹、版纳甜龙竹、勃氏甜龙竹、马来甜龙竹和梁山慈竹竹笋营养进行成分比较。结果表明:5种笋用竹鲜竹笋含水量均接近或超过90%,口感较好;灰分含量勃氏甜龙竹竹笋的最高,达0.893%,版纳甜龙竹最低(0.340%);蛋白质含量最高的是马来甜龙竹(1.717%),最低的是版纳甜龙竹(1.260%);勃氏甜龙竹(0.281%)和云南甜龙竹(0.292%)脂肪含量较低,马来甜龙竹(1.134%)和梁山慈竹(1.083%)脂肪含量较高;勃氏甜龙竹(0.655%)和云南甜龙竹(0.666%)粗纤维含量较低,而梁山慈竹、版纳甜龙竹和马来甜龙竹含量相近,达较高水平,分别达0.953%、0.894%和0.879%。5种竹笋均含有17种氨基酸,氨基酸总含量最高的是勃氏甜龙竹(227.64 mg·g-1),最低的是马来甜龙竹(120.43 mg·g-1);必需半必需氨基酸总含量最高的是勃氏甜龙竹(84.26%),最低的是马来甜龙竹(50.67%);呈味氨基酸总量最高的是勃氏甜龙竹,达212.79 mg·g-1,其次依次为梁山慈竹(164.71 mg·g-1)、版纳甜龙竹(156.35 mg·g-1)、云南甜龙竹(141.44 mg·g-1)和马来甜龙竹(115.83 mg·g-1)。厦门市科学技术局科研项目资助(3502Z20102003;3502Z20144072
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Last time updated on 10/06/2020