Changes in Main Nutrients of Bamboo Shoots during Pickling

Abstract

Abstract: Bamboo shoots (Dendrocalamus latiflorus) were analyzed for changes in main nutrients including protein, soluble sugar, cellulose, vitamin C and minerals during pickling by 4 different methods. The results showed that the contents of protein, soluble sugar, cellulose, vitamin C and minerals significantly changed during pickling. After 90 d of pickling, the contents of protein, soluble sugar, vitamin C and cellulose decreased by 87.01%, 98.17%, 71.29% and 39.27% for fermentative pickling, and 77.36%, 86.63%, 90.87% and 45.01% for non-fermentative pickling, respectively. However, the contents of calcium and potassium in pickled samples increased by 26.00% and 3.15%, respectively, while the contents of phosphorus, iron and zinc decreased by 94.31%, 62.53% and 29.17%, respectively, when compared to fresh samples.

Key words: bamboo shoots (Dendrocalamus latiflorus), pickling, nutritional components

CLC Number:

TS255.36

References

[1] CHEN C J, QIU E F, HUANG R Z, et al. Study on the spring shoot nutrient content of Phyllostachys pubescens of different provenances[J]. Journal of Bamboo Research,1999,18:6-11.
[2] Bhatt B P, SINGHA L B, SINGH K, et al. Some commercial edible bamboo species of North East India: production,indigenous uses, cost-benefit and management strategies[J]. The Journal of the American Bamboo Society,2003,17(1):4-20.
[3] Bhatt B P, SINGH K, SINGH A. Nutritional values of some commercial edible bamboo species of the North Eastern Himalayan region, India[J]. Journal of Bamboo and Rattan,2005,4(2):111-124.
[4] EUN J P, DEOK Y J. Effects of bamboo shoot consumption on lipid profiles and bowel function in healthy young women[J]. Nutrition,2009,(25) :723–728.
[5] WANG H X, NG T B. Dendrocin,a distinctive antifungal protein from bamboo shoots[J]. Biochemical and Biophysical Research Communications,2003,307:750–755.
[6] EUN J P, DEOK Y J. The antioxidant, angiotensin converting enzyme inhibition activity, and phenolic compounds of bamboo shoot extracts[J]. LWT-Food Science and Technology,2010,43(4):655-659.
[7] Santosh Satya, Lalit M. Bal,Poonam Singhal and S.N. Naik. Bamboo shoot processing: food quality and safety aspect[J]. Trends in Food Science & Technology,2010,21:181-189.
[8] 别小妹,孟宪军,岳喜庆.不同腌制方法对蔗菜主要化学指标的影响[J].沈阳农业大学报, 1998,29(3):241-44.
[9] 吕雪娟,宁正祥,陈惠音.蔬菜腌制过程中的氨基酸组成变化[J].氨基酸和生物资源.1998,20 (3):28-31.
[10] 周志才,王美兰.香椿腌制及储藏过程中品质变化的研究[J].食品科学,2004,25(1):180-182.
[11] 孙锦婷,陈一,姜彬.发酵过程中蔬菜化学成分的变化研究[J].食品工程,2007(2):51.
[12] GB/T 5009.5-2003, 食品中蛋白质的测定[S].
[13] NY/T 1278-2007, 蔬菜及其制品中可溶性糖的测定铜还原碘量法[S].
[14] GB/T 5009.10-2003, 植物类食品中粗纤维的测定[S].
[15] GB/T 5009.86-2003, 蔬菜、水果及其制品中总抗坏血酸的测定（荧光法和2,4-二硝基苯肼法）[S].
[16] GB/T 23375-2009, 蔬菜及其制品中铜、铁、锌、钙、镁、磷的测定[S].
[17] LUO Zisheng, XU Xiaoling, CAI Zhenzhen, et al. Effects of ethylene and 1-methylcyclopropene (1-MCP) on lignification of postharvest bamboo shoot[J]. Food Chemistry,2007,(105):521–527.
[18] YANG Huqing, ZHOU Cunshan, WU Fenghua, et al. Effect of nitric oxide on browning and lignification of peeled bamboo shoots[J]. Postharvest Biology and Technology,2010,(57):72–76.