Effects of pickling process on the content of amino acids in Ma bamboo shoots

The content of amino acids in Ma bamboo shoots ( Dendrocalamus latiflorus) after pickling process with different salt concentrations were investigated and compared to fresh one in order to evaluate the effects of pickling process on the content of amino acids in Ma bamboo shoots.The results showed that the content of amino acids in Ma bamboo shoots significantly decreased after pickling process.Compared with fresh samples, the total content of amino acids decreased by 58.1% 、54.8% and 53.1% for pickled samples with 3%, 11% and 19% salt concentrations, respectively.Meanwhile, the contents and proportion of flavor amino acids in Ma bamboo shoots changed after pickling process.In addition, the EAA /TAA was 36.8% in fresh bamboo shoots, whereas the EAA / TAA in pickled samples was 42.7%, 41.8% and 42.7%, respectively.This research results may provide a theoretical basis to evaluate edible quality of Ma bamboo shoots during pickling process.