Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars

CHEN Zhongai; GENG Yangyang; HUANG Shan; LÜ Du; TANG Jianbo; WANG Mei; WANG Debin

doi:10.13386/j.issn1002-0306.2022030236

Volume 44 Issue 3

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(3): 262-268. > DOI: 10.13386/j.issn1002-0306.2022030236

CHEN Zhongai, GENG Yangyang, HUANG Shan, et al. Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars[J]. Science and Technology of Food Industry, 2023, 44(3): 262−268. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030236.

Citation:

PDF (1854 KB)

Analysis and Comprehensive Evaluation of Nutritional Quality of Bamboo Shoots from Different Cultivars

1.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China
2.
Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guiyang 550000, China
3.
Guizhou Academy of Forestry Sciences, Guiyang 550000, China
4.
Guizhou Hongchishui Group Co., Ltd., Zunyi 563000, China

More Information

Received Date: March 20, 2022
Available Online: November 28, 2022

Graphical Abstract

Abstract

Abstract

The contents of basic components, amino acids and minerals were analyzed to explore the differences in the main nutritional components for square bamboo shoot, mati bamboo shoot, datou bamboo shoot, ma bamboo shoot and sweet bamboo shoot. First of all, inductively coupled plasma-mass spectrometry (ICP-MS) and amino acid analyzer were used to determine the content of mineral and free amino acid, respectively. Subsequently, amino acid ratio analysis and comprehensive evaluation of principal components were conducted. The results showed that the protein content (3.73 g/100 g), K content (4031.52 mg/kg), Ca content (276.82 mg/kg) of square bamboo shoot and crude fiber content (1.59 g/100 g) of mati bamboo shoot were significantly higher than those of other four varieties. Moreover, the contents of Mg, Fe and Mn in sweet bamboo shoots were higher than in other bamboo shoots up to 153.16 mg/kg, 5.57 mg/kg and 17.46 mg/kg, respectively. Simultaneously, a small amount of Se existed in datou and sweet bamboo shoots. Besides, the content of harmful elements Cr, Pb and Hg were within the allowable range of the state. Therefore, square bamboo shoots could be used as a good source of protein, K as well as Ca and mati bamboo shoots were deemed as a food which was rich in dietary fiber; sweet bamboo shoots could be considered as an excellent source of Fe, while datou and sweet bamboo shoots were regarded as Selenium-rich vegetables. The EAA/TAA and EAA/NEAA of square bamboo shoots reached 0.44 and 0.79, respectively, via the analysis of EAA/TAA (ratio of essential amino acids to total amino acids) and EAA/NEAA (ratio of essential amino acids to non-essential amino acids), which had met the standards required by FAO/WHO reference model for EAA/TAA and EAA/NEAA up to 0.40 and 0.60. At the end, PCA was used to cluster analysis for the 5 species of bamboo shoots. The datou bamboo shoot and mati bamboo shoot clustered into one category, and the other 3 bamboo shoots clustered into one category, respectively. In a word, the nutritional composition analysis of bamboo shoots can provide theoretical support for the further processing of bamboo shoots.
- bamboo shoots,
- cultivars,
- mineral,
- amino acids evaluation,
- principal component analysis

FullText(HTML)

References (32)

References

[1]	NIRMALA C, BISHT M S, LAISHRAM M. Bioactive compounds in bamboo shoots: Health benefits and prospects for developing functional foods[J]. International Journal of Food Science and Technology,2014,49(6):1425−1431. doi: 10.1111/ijfs.12470
[2]	SINGHAL P, MOHAN L, SANTOSH B, et al. Bamboo shoots: A novel source of nutrition and medicine[J]. Food Science and Nutrition,2013,5(53):517−534.
[3]	白瑞华, 丁兴萃, 王树东. 竹笋生长期营养及安全品质的分析[J]. 食品科学,2011,32(5):281−283. [BAI R H, DING X C, WANG S D. Analysis on nutrition and safety quality of bamboo shoots during growing period[J]. Food Science,2011,32(5):281−283.
[4]	李宣林, 邢亚阁, 税玉儒, 等. 贮藏温度对筇竹笋采后品质的影响[J]. 西华大学学报(自然科学版),2021,40(6):89−96. [LI X L, XING Y G, SHUI Y R, et al. Effects of storage temperature on postharvest quality of Qiongqiao bamboo[J]. Journal of Xihua University (Natural Science edition),2021,40(6):89−96.
[5]	吴丽萍, 孙虹, 朱婷婷, 等. 发酵毛竹笋制备水溶性膳食纤维工艺优化及功能特性研究[J]. 中国调味品,2021,46(12):42−48. [WU L P, SUN H, ZHU T T, et al. Study on the optimization and functional characteristics of preparation of water-soluble dietary fiber from fermented bamboo shoots[J]. China Condiment,2021,46(12):42−48. doi: 10.3969/j.issn.1000-9973.2021.12.008
[6]	代昌雨, 吕朝燕, 马秀情, 等. 不同干燥方式对方竹笋品质的影响[J]. 江苏农业科学,2021,49(22):175−179. [DAI C Y, LÜ C Y, MA X Q, et al. Effects of different drying methods on bamboo shoot quality[J]. Jiangsu Agricultural Sciences,2021,49(22):175−179. doi: 10.15889/j.issn.1002-1302.2021.22.032
[7]	徐森, 谷瑞, 陈双林, 等. 毛竹春笋营养、食味和基于重金属的安全品质的海拔效应[J]. 江西农业大学学报,2021,43(1):144−152. [XU S, GU R, CHEN S L, et al. Effects of altitude on nutrition, taste and safety quality based on heavy metals in bamboo shoots of Phyllostachys pubescens[J]. Journal of Jiangxi Agricultural University,2021,43(1):144−152. doi: 10.13836/j.jjau.2021016
[8]	张佳佳, 白瑞华, 丁兴萃. 两种主要食用竹笋的营养及安全品质比较[J]. 食品研究与开发,2021,42(8):18−23. [ZHANG J J, BAI R H, DING X C. Comparison of nutrition and safety quality of two main edible bamboo shoots[J]. Food Research and Development,2021,42(8):18−23. doi: 10.12161/j.issn.1005-6521.2021.08.004
[9]	任春春, 贾玉龙, 娄义龙, 等. 贵州金佛山方竹笋营养及功能成分剖析[J]. 食品与发酵工业,2021,47(10):214−221. [REN C C, JIA Y L, LOU Y L, et al. Analysis of nutrition and functional components of bamboo shoots from Jinfo Mountain, Guizhou[J]. Food and fermentation industries,2021,47(10):214−221. doi: 10.13995/j.cnki.11-1802/ts.026330
[10]	陈松河, 马丽娟, 丁振华, 等. 5种牡竹属笋用竹竹笋营养成分之比较[J]. 竹子学报,2018,37(4):4−8. [CHEN S H, MA L J, DING Z H, et al. Comparison of nutrient composition of bamboo shoots of five species of Phyllostachys heterophylla[J]. Journal of Bambusa Sinica,2018,37(4):4−8. doi: 10.3969/j.issn.1000-6567.2018.04.002
[11]	卢冉, 王炳智, 田英姿. 不同品种杏仁氨基酸组成分析及综合评价[J]. 食品科学,2021,42(24):229−235. [LU R, WANG B Z, TIAN Y Z. Analysis and comprehensive evaluation of amino acid composition of almond in different varieties[J]. Food Science,2021,42(24):229−235. doi: 10.7506/spkx1002-6630-20200817-223
[12]	OSER B L. An integrated essential amino acid index for predicting the biological value of proteins[J]. Protein and Amino Acid Nutrition,1959(10):281−295.
[13]	杨月欣. 中国食物成分表[M]. 北京医科大学出版社, 2005. YANG Y X. Chinese food composition list[M]. Beijing Medical University Press, 2005.
[14]	KARANJA P N, KENJI G M, NJOROGE S M, et al. Variation of nutrients and functional properties within young shoots of a bamboo species growing at Mt. Elgon region in Western Kenya[J]. Journal of Food and Nutrition Research,2015,3(10):675−680.
[15]	杨道平, 梁大洪, 朱潇, 等. 贵州3个竹种竹笋营养成分的分析[J]. 山地农业生物学报,2021,40(1):56−60. [YANG D P, LIANG D H, ZHU X, et al. Analysis on nutrient components of bamboo shoots of three bamboo species in Guizhou[J]. Journal of Mountain Agricultural Biology,2021,40(1):56−60. doi: 10.15958/j.cnki.sdnyswxb.2021.01.009
[16]	BIESALSKI H K, PD A, DRAGSTED L O, et al. Bioactive compounds: Definition and assessment of activity[J]. Nutrition,2009,25(11-12):1202−1205. doi: 10.1016/j.nut.2009.04.023
[17]	WU W, HU J, GAO H, et al. The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics[J]. Food Chemistry,2020,10(332):127372−127383.
[18]	WANG Y, CHEN J, WANG D, et al. A systematic review on the composition, storage, processing of bamboo shoots: Focusing the nutritional and functional benefits[J]. Journal of Functional Foods,2020,71:104015−104026. doi: 10.1016/j.jff.2020.104015
[19]	CHONGTHAM N, BISHT M S, HAORONGBAM S. Nutritional properties of bamboo shoots potential and prospects for utilization as a health food[J]. Comprehensive Reviews in Food Science and Food Safety,2011,10(3):153−168. doi: 10.1111/j.1541-4337.2011.00147.x
[20]	YANG Y, WANG K, PEI S, et al. Bamboo diversity and traditional uses in Yunnan, China[J]. Mountain Research and Development,2004,24(2):157−165. doi: 10.1659/0276-4741(2004)024[0157:BDATUI]2.0.CO;2
[21]	王波, 汪奎宏, 刘鹏, 等. 斑苦竹笋的营养成分分析及其评价[J]. 浙江林业科学,2011,31(3):28−31. [WANG B, WANG K H, LIU P, et al. Analysis and evaluation of nutrient components in bamboo shoots of Sophora officinalis[J]. Zhejiang Forestry Sciences,2011,31(3):28−31.
[22]	LIN Z, CHEN J, ZHANG J, et al. Potential for value-added utilization of bamboo shoot processing waste-recommendations for a biorefinery approach[J]. Food and Bioprocess Technology,2018,11(5):901−912. doi: 10.1007/s11947-018-2088-3
[23]	欧行奇, 李新华, 朱彬. 甘薯茎尖与常见叶菜类蔬菜氨基酸含量及组成的比较分析[J]. 氨基酸和生物资源,2007,29(3):70−74. [OU X Q, LI X H, ZHU B. Comparative analysis of amino acid content and composition between stem tip of sweet potato and common leaf vegetables[J]. Amino Acids and Biological Resources,2007,29(3):70−74. doi: 10.14188/j.ajsh.2007.03.017
[24]	焦扬, 李兴艳, 李彩霞, 等. 基于马铃薯全粉的代餐粉冲溶特性和蛋白质营养评价[J]. 食品工业科技,2019,40(19):34−40. [JIAO Y, LI X Y, LI C X, et al. Evaluation of soluble characteristics and protein nutrition of potato meal replacement powder based on potato whole meal[J]. Science and Technology of Food Industry,2019,40(19):34−40. doi: 10.13386/j.issn1002-0306.2019.19.007
[25]	朱照华. 酸笋的营养成分检测及其主要风味物质的研究[D]. 南宁: 广西大学, 2014. ZHU Z H. Study on nutrient composition detection and main flavor substances of sour bamboo shoots[D]. Nanning: Guangxi University, 2014.
[26]	鲜双, 姜林君, 李艳兰, 等. 不同方式发酵的哈密瓜幼果泡菜理化特性和氨基酸含量分析[J]. 食品与发酵工业,2021,47(5):224−230. [XIAO S, JIANG L J, LI Y L, et al. Analysis of physicochemical characteristics and amino acid content of young hami melon pickles fermented in different ways[J]. Food and Fermentation Industries,2021,47(5):224−230.
[27]	颜孙安, 林香信, 钱爱萍, 等. 化学分析法的理想参考蛋白模式及其化学生物价研究[J]. 中国农学通报,2010,26(23):101−107. [YAN S A, LIN X X, QIAN A P, et al. The ideal reference protein model of chemical analysis and the study of student price[J]. Chinese Agricultural Science Bulletin,2010,26(23):101−107.
[28]	朱圣陶, 吴坤. 蛋白质营养价值评价—氨基酸比值系数法[J]. 营养学报,1988,10(2):187−190. [ZHU S T, WU K. Evaluation of protein nutritional value-Amino acid ratio coefficient method[J]. Journal of Nutrition,1988,10(2):187−190.
[29]	李瑞, 陆斌, 刘云, 等. 云南17种核桃仁氨基酸组成分析及营养价值评价[J]. 食品与机械,2019,35(1):80−85. [LI R, LU B, LIU Y, et al. Amino acid composition analysis and nutritional value evaluation of 17 walnut species from Yunnan[J]. Food and Machinery,2019,35(1):80−85. doi: 10.13652/j.issn.1003-5788.2019.01.014
[30]	李鹏, 殷继英, 田嘉, 等. 扁桃种仁氨基酸组分及加工品质分析[J]. 中国食品学报,2018,18(12):270−282. [LI P, YIN J Y, TIAN J, et al. Analysis of amino acid components and processing quality of almond kernel[J]. Chinese Journal of Food Science,2018,18(12):270−282. doi: 10.16429/j.1009-7848.2018.12.034
[31]	乐巍, 吴德康. 江苏引种栽培不同居群薏苡仁氨基酸分析[J]. 中药材,2010,33(2):189−191. [LEI W, WU D K. Amino acid analysis of Coix seed introduced and cultivated in Jiangsu Province[J]. Chinese Herbal Medicine,2010,33(2):189−191. doi: 10.13863/j.issn1001-4454.2010.02.004
[32]	JI X. Investigation of the volatile components in commercial sufu (Chinese fermented soybean curd) based on HS-SPME/GC-MS combined with multivariate statistical analysis[J]. Journal of Food Processing and Preservation,2020,44(1):14309−14317.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	陈孜旋，佟苗苗，吴庆林，孙佳婷，尹小溪，吕添熠，张睦清，李丽. 薏苡仁对葡聚糖硫酸钠诱导的溃疡性结肠炎小鼠肠道菌群的影响. 食品工业科技. 2025(06): 369-376 . 本站查看
2.	蔡国强，徐志杰，乔晓红，罗天骥，张蕾，何一波. 三叶青大孔树脂乙醇洗脱部位UPLC-Q-TOF-MS指纹图谱的建立及抗氧化谱效关系研究. 食品工业科技. 2024(15): 313-321 . 本站查看
3.	黄晓英，余海立，郑明山，刘晓雯，张彦. 酵母抽提物与姜黄素复合对急性酒精性肝损伤小鼠肠道菌群的调节作用. 食品工业科技. 2024(15): 25-33 . 本站查看