不同品种竹笋蛋白质与氨基酸的分析与评价_徐圣友.pdfVIP

222 2005, Vol. 26, No. 7 食品科学 ※营养卫生 不同品种竹笋蛋白质与氨基酸的分析与评价 1, 2 1 1 1 徐圣友 ，曹万友 ，宋曰钦 ，方乐金 (1.黄山学院资源与环境系，安徽黄山 245000 ；2 .浙江大学环境工程系，浙江 杭州 310029) 摘 要：为了研究食用竹笋的营养状况，本试验选用安徽省皖南地区9 种常用竹笋为材料，对其蛋白质与氨基酸 进行了系统地分析与评价。结果表明，竹笋的蛋白质含量变动范围为19.0 1～30.66g/ 100gDW ，总氨基酸含量变动 范围是82.16～280.25g/kgDW ，必需氨基酸占氨基酸总量的百分比变化范围为12.49%～43.35% 。竹笋的最终氨基酸 评分中得分最高的为黄山雷竹，最低的为水胖竹。所有竹笋的必需氨基酸均能满足成人的需要，对于儿童相对不 足。竹笋作为蔬菜，比较发现其必需氨基酸含量与蘑菇相当，高于普通蔬菜。 关键词：竹笋；蛋白质；氨基酸；分析评价 Analysis and Evaluation of Protein and Amino Acid Nutritional Components of Different Species of Bamboo Shoots 1,2 1 1 1 XU Sheng-you ，CAO Wan-you ，SON G Yue-qin ，FANG Le-j in (1.Department of Resource and Environment, Huangshan College, Huangshan 245000,China; 2.Department of Environment and Engineering , Zhejiang University, Hangzhou 310029,China) Abstract ：In order to investigate the nutritional components of bamboo shoots, the proteins and amino acids of 9 species of bamboo shoots from south Anhu i province were analyzed regular methods. The results are shown as follows: the bamboo shoots respectively contain crude protein of 19.0 1～30.66 g/ 100gDW ，the total amino acid of 82.16～280.25g/kgDW, the essential amino acid content covers 12.49%～43.35% of the total amino acid content. Phyllostachys praecox huangshanensis is the highest , and Phyllostachys sulphurea is the lowest among the amino acid score of bamboo shoots. the essential amino acid content of all bamboo shoots is accorded with adult, as child