食品科学 ›› 2013, Vol. 34 ›› Issue (1): 93-96.

• 基础研究 • 上一篇    下一篇

大叶麻竹笋腌制过程中主要营养成分的变化

郑 炯1,2,周春红3,张甫生1,2,阚建全1,2,*­­   

  1. 1.西南大学食品科学学院 2.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆) 3.重庆市食品药品监督管理局黔江药品检验所
  • 收稿日期:2011-11-17 修回日期:2012-10-31 出版日期:2013-01-15 发布日期:2013-01-07
  • 通讯作者: 郑炯 E-mail:zhengjiong248@163.com
  • 基金资助:

    西南大学基本科研业务费专项资金资助项目

Changes in Main Nutrients of Bamboo Shoots during Pickling

  • Received:2011-11-17 Revised:2012-10-31 Online:2013-01-15 Published:2013-01-07

摘要: 以大叶麻竹笋为原料,研究其在4种不同腌制方式过程中蛋白质、可溶性糖、粗纤维、VC和矿物质等营养成分含量的变化。结果表明:大叶麻竹笋在腌制过程中蛋白质、可溶性糖、粗纤维、VC和矿物质等营养成分的含量发生了明显变化。腌制90d后,发酵性腌制和非发酵性腌制蛋白质含量分别降低了87.01%和77.36%,可溶性糖的含量分别下降了98.17%和86.63%,VC的含量分别下降了71.29%和90.87%,粗纤维的含量分别下降了39.27%和45.01%。腌制样品中Ca和K的含量比鲜样品分别增加了26.00%和3.15%;P、Fe和Zn的含量分别降低了94.31%、62.53%和29.17%。

关键词: 大叶麻竹笋, 腌制, 营养成分

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

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