作 者：
柯宇鑫;张建华;童雯;金爱武;朱强根;邓先俊
关键词：
毛竹鞭笋;营养成分;施肥处理;呈味物质;氨基酸组成
摘 要：
[目的]为毛竹鞭笋经营培育和开发利用提供参考.[方法]以毛竹鞭笋为研究对象,设置了不施肥(CK)、施用复合肥(F)和施用有机肥+复合肥(YF)3种处理方案,测定并分析不同处理下鞭笋中可溶性固形物、粗蛋白、粗纤维、粗脂肪、可溶性糖、可滴定酸、单宁、草酸以及氨基酸的含量.[结果]在毛竹鞭笋的营养成分中,施肥对可溶性固形物含量具有显著影响,其中F处理和YF处理下含量分别为 9.08%和 8.55%,显著高于CK(6.67%),增幅分别为36%和28%,而其他成分含量受施肥的影响不显著,粗蛋白含量为1.96%~2.22%,粗脂肪含量为 0.21%~0.27%.在 3 种处理之间可溶性糖含量差异显著,YF处理的含量最高(47.65 mg/g),显著大于F处理和CK中的可溶性糖含量(40.80、34.21 mg/g).可滴定酸和草酸含量在不同处理间差异不显著.施肥未显著改变毛竹鞭笋中总氨基酸含量(4.859~5.501 mg/g).整体上,毛竹鞭笋中各呈味氨基酸含量由高到低依次为甜味氨基酸、苦味氨基酸、芳香味氨基酸、鲜味氨基酸.施肥对毛竹鞭笋中呈味氨基酸含量存在显著影响,施肥处理显著增加了鲜味和甜味氨基酸含量,含量由高到低依次均为F、YF、CK.[结论]施肥有利于鞭笋中可溶性固形物和粗蛋白的积累,增加了营养成分含量,其中复合肥处理更有利于甜味氨基酸的积累,施用有机肥+复合肥更有利于可溶性糖和可溶性固形物的增加.施肥后毛竹鞭笋的营养成分含量升高,味道更加鲜甜.
译 名：
Effects of fertilization on nutrient composition,flavoring substances and amino acid composition of Phyllostachys edulis rhizomes shoots
关键词：
Phyllostachys edulis rhizomes shoots%nutrient composition%fertilizer treatment%flavoring substances%amino acid composition
摘 要：
[Objective]Provide reference for the cultivation and exploitation of Phyllostachys edulis rhizomes shoots operation.[Method]Three treatments of no fertilizer(CK),compound fertilizer(F)and organic fertilizer + compound fertilizer(YF)were set up to determine and analyze the contents of soluble solids,crude protein,crude fiber,crude fat,soluble sugar,titratable acid,tannin,oxalic acid and amino acid in rhizomes shoots of P.edulis as the object of study.[Result]Among the nutrient components of P.edulis rhizomes shoots fertilization had a significant effect on the soluble solids content,where the content was 9.08%and 8.55%under F and YF treatments,respectively,which were significantly higher than that of CK(6.67%),with an increase of 36%and 28%,respectively,whereas the content of the other components was not significantly affected by fertilization,and the content of crude protein ranged from 1.96%to 2.22%,and the content of crude fat ranged from 0.21%to 0.27%.There were significant differences in soluble sugar content among the three treatments,with the highest content in the YF treatment(47.65 mg/g),which was significantly greater than the soluble sugar content in the F treatment and CK(40.80,34.21 mg/g).Titratable acid and oxalic acid contents did not differ significantly among treatments.Fertilization did not significantly change the total amino acid content(4.859 to 5.501 mg/g)in P.edulis whip shoots.Overall,the contents of each flavor amino acid in the P.edulis rhizomes shoots were sweet amino acids,bitter amino acids,aromatic amino acids and fresh amino acids in descending order.Fertilization had a significant effect on the content of flavor amino acids in bamboo whip shoots,and the fertilization treatments significantly increased the content of fresh and sweet amino acids,which were F,YF,and CK in descending order.[Conclusion]Fertilization was beneficial to the accumulation of soluble solids and crude protein in the P.edulis rhizomes shoots and increased the content of nutrients,in which the compound fertilizer treatment was more conducive to the accumulation of sweet amino acids,and the organic fertilizer + compound fertilizer was more conducive to the increase of soluble sugars and soluble solids.So the nutrient content of P.edulis rhizomes shoots was elevated after fertilization,and the taste was sweeter.
