| 毛竹笋呈味物质种类、含量与辛辣味强度的关系 |
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| 引用本文： | 崔逢欣,丁兴萃,李露双,章志远,蔡函江.毛竹笋呈味物质种类、含量与辛辣味强度的关系[J].林业科学研究,2017,30(6):1041-1049. |
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| 作者姓名： | 崔逢欣 丁兴萃 李露双 章志远 蔡函江 |
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| 作者单位： | 国家林业局竹子研究开发中心, 浙江省竹子高效加工重点实验室, 浙江 杭州 310012,国家林业局竹子研究开发中心, 浙江省竹子高效加工重点实验室, 浙江 杭州 310012,国家林业局竹子研究开发中心, 浙江省竹子高效加工重点实验室, 浙江 杭州 310012,国家林业局竹子研究开发中心, 浙江省竹子高效加工重点实验室, 浙江 杭州 310012,国家林业局竹子研究开发中心, 浙江省竹子高效加工重点实验室, 浙江 杭州 310012 |
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| 基金项目： | 浙江省"十二·五"农业重大成果转化工程"毛竹林高效生态可持续经营技术示范推广"（2012T201-02）;联合国77国集团佩罗基金项目Assessment of bamboo shoot development for food in Africa and Latin America （L-063/2011） |
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| 摘 要： | 目的]对3种类型毛竹笋进行品尝和分析,探索毛竹笋辛辣味的呈味物质,为提高毛竹笋食用品质和经济价值提供参考。方法]试验运用感官评定、气质联用(GC-MS)、高效液相色谱(HPLC)等方法,对出土毛竹笋(AS)、未出土毛竹笋(US)和毛竹鞭笋(RS)3种新鲜竹笋及AS竹笋水煮后的笋渣、笋汤进行感官评定、成分分析,开展呈味物质含量与相应滋味强度的相关性分析。结果](1)经感官评定,AS和US 2种类型毛竹笋辛辣味均表现为从笋基部到笋尖依次增强的趋势,而AS竹笋从笋基部到笋尖辛辣味强度值为2.0 9.5,明显高于US的1 6,RS竹笋滋味则表现为微甜,笋基部到笋尖无明显变化。AS竹笋水煮后笋渣滋味为辛辣味,且辛辣味强度随水煮时间的延长而降低;笋汤滋味则表现为苦涩味,滋味强度随水煮时间的延长而增强。(2)通过GC-MS方法,共检测出毛竹鲜笋43种成分,其中,酯类9种、醇类6种、酸类5种、酚类3种、酮类2种、醛类3种、烃类4种和其它11种,其中,相对含量较高且与辛辣味有关的物质为草酸、单宁和麻黄碱。(3)相关性分析表明,与AS和US竹笋辛辣味显著相关的呈味物质为氰化物、氰苷、单宁和麻黄碱,与AS竹笋辛辣味强度的相关系数分别为0.812、0.850、0.939、0.818(P0.01);与US竹笋辛辣味强度的相关系数分别为0.905、0.857、0.939、0.937(P0.01)。AS水煮后笋渣中氰化物、氰苷和单宁与辛辣味强度显著相关,相关系数分别为0.859、0.861、0.933(P0.01),笋汤中与苦涩味强度显著相关的有氰化物、单宁和草酸,相关系数分别为0.982、0.954、0.976(P0.01)。综合表明:毛竹笋辛辣味的呈味物质是氰化物、氰苷和单宁。结论]影响毛竹笋辛辣味的主要呈味物质为氰化物、氰苷和单宁,其辛辣味是三者相互作用的结果。
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| 关 键 词： | 毛竹笋 呈味物质 辛辣味 相关性 |
| 收稿时间： | 2017/1/17 0:00:00 |
Relationship between Types and Contents of Flavour Substances and Spicy Intensity in Moso Bamboo (Phyllostachys edulis) Shoots |
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| CUI Feng-xin,DING Xing-cui,LI Lu-shuang,ZHANG Zhi-yuan and CAI Han-jiang.Relationship between Types and Contents of Flavour Substances and Spicy Intensity in Moso Bamboo (Phyllostachys edulis) Shoots[J].Forest Research,2017,30(6):1041-1049. |
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| Authors: | CUI Feng-xin DING Xing-cui LI Lu-shuang ZHANG Zhi-yuan and CAI Han-jiang |
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| Institution: | China National Bamboo Research Center, State Administration of Forestry, Zhejiang Province Bamboo High-valued Use Key Lab, Hangzhou 310012, Zhejiang, China,China National Bamboo Research Center, State Administration of Forestry, Zhejiang Province Bamboo High-valued Use Key Lab, Hangzhou 310012, Zhejiang, China,China National Bamboo Research Center, State Administration of Forestry, Zhejiang Province Bamboo High-valued Use Key Lab, Hangzhou 310012, Zhejiang, China,China National Bamboo Research Center, State Administration of Forestry, Zhejiang Province Bamboo High-valued Use Key Lab, Hangzhou 310012, Zhejiang, China and China National Bamboo Research Center, State Administration of Forestry, Zhejiang Province Bamboo High-valued Use Key Lab, Hangzhou 310012, Zhejiang, China |
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| Abstract: | Objective] 3 types of fresh moso bamboo (Phyllostachys edulis) shoots were tested and analyzed to identify the spicy substances in order to further improving the quality and economic value. Method] The bamboo shoots above the ground (AS), bamboo shoots under the ground (US) and rhizome shoots (RS) were analyzed by means of sensory evaluation, gas chromatography-mass spectrometer (GC-MS), high performance liquid chromatography (HPLC), and the correlation analysis between the concentrations of flavor substances and the flavor intensities of 3 types of fresh bamboo shoots, shoot residues after boiling and shoot soups. Result] (1) The sensory evaluation of AS and US showed that the pungency was increasingly enhanced from base to top of bamboo shoot, and the range of AS was 2 to 9.5, which was apparently higher than that of the US which changed from 1 to 6. The taste of RS was slightly sweet, and there was no significant difference from base to top. The taste of boiled bamboo shoot residues was spicy, and the intensity decreased with the extension of boiling time. But the bamboo shoot soups were bitter and astringent, and the intensity increased along with the time of boiling. (2) A total of 43 compounds including 9 kinds of esters, 6 kinds of alcohols, 5 kinds of acids, 3 kinds of phenols, 2 kinds of ketones, 3 kinds of aldehydes, 4 kinds of hydrocarbons and 11 kinds of other compounds in fresh bamboo shoot were detected by GC-MS. The substances in bamboo shoots with high content and pungent taste were oxalic acid, tannin and ephedrine. (3) The results showed that the principal materials significantly associated with the spicy taste of AS and US were cyanide, cyanogenetic glycoside, tannin and ephedrine. The correlation coefficients of AS were 0.812, 0.850, 0.939 and 0.818 (P<0.01), and those of US were 0.905, 0.857, 0.939 and 0.937 (P<0.01). The relationship between cyanide, cyanogenetic glycoside, tannin and spicy taste intensity was highly significant in bamboo shoot residues, and the correlation coefficients were 0.859, 0.861, and 0.933 (P<0.01) respectively. The main substances attributing to bitter and astringent were cyanide, tannin and oxalic acid, and the correlation coefficients were 0.982, 0.954, and 0.976 (P<0.01) respectively. Conclusion] The main spicy flavor substances of moso bamboo shoots were concluded as cyanide, cyanogenetic glycoside and tannin, and their interaction enhanced the strong spicy flavor of moso bamboo shoots. |
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| Keywords: | Phyllostachys edulis shoots flavor substance spicy correlation |
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