林业科学 ›› 2019, Vol. 55 ›› Issue (12): 32-40.doi: 10.11707/j.1001-7488.20191204
陈阿丽,赵婉琪,阮羽清,国春策,张文根,施建敏,杨光耀,于芬*
收稿日期:
2019-04-04
出版日期:
2019-12-25
发布日期:
2020-01-02
通讯作者:
于芬
基金资助:
Ali Chen,Wanqi Zhao,Yuqing Ruan,Chunce Guo,Wengen Zhang,Jianmin Shi,Guangyao Yang,Fen Yu*
Received:
2019-04-04
Online:
2019-12-25
Published:
2020-01-02
Contact:
Fen Yu
Supported by:
摘要:
目的: 调查厚竹出退笋规律,探讨厚竹退笋过程中营养品质的变化特点,为合理利用退笋、提高厚竹林的综合效益提供理论依据。方法: 观察厚竹竹笋的高生长过程,统计出笋量和退笋量,测量竹笋高度,总结厚竹出退笋规律;并采用常规化学成分分析方法测定退笋不同阶段营养成分的含量,原子吸收分光光度法测定矿质元素含量,全自动氨基酸分析仪测定氨基酸含量,分析退笋过程中营养成分的变化规律。结果: 1)2015年、2017年和2018年厚竹出笋量分别为1 171、818和575株,出笋规律呈正态分布曲线,且从出笋初期至末期退笋率升高。退笋高度主要集中在50 cm以内,其中30 cm高度以下的退笋占比分别高达69.81%、83.60%、86.09%,且在相同时间内,退笋高生长量低于正常笋。2)与正常笋相比,厚竹退笋的粗蛋白、可溶性糖和淀粉的含量均下降,而灰分、酸性洗涤纤维则高于正常笋,脂肪含量与健壮笋无显著差异(P>0.05);厚竹不同矿质元素含量由高到低依次为:P > Mg > Ca > Zn > Mn > Fe > Cu,其中P含量表现为正常笋高于退笋,其余均是退笋显著高于正常笋(P < 0.05),且随退败程度加深呈增加趋势;厚竹退笋与正常笋都含有17种氨基酸,退笋氨基酸总含量显著低于正常笋,且随退败程度加深呈下降趋势,退笋中期和后期氨基酸总量无显著差异。但退笋中主要鲜味类氨基酸含量比例增加。结论: 厚竹每年大量出笋,大小年差异没有毛竹明显,更适于培育优质竹林,具有较高的经济价值。厚竹退笋率整体较高,退笋高度集中分布在50 cm以内。厚竹退笋主要集中在高生长初期。厚竹退笋仍富含蛋白质、氨基酸、矿质元素等物质,具较高的食用价值,及时开发利用退笋可提高竹林生产效益。
中图分类号:
陈阿丽,赵婉琪,阮羽清,国春策,张文根,施建敏,杨光耀,于芬. 厚竹出退笋规律及退笋过程中营养成分的变化[J]. 林业科学, 2019, 55(12): 32-40.
Ali Chen,Wanqi Zhao,Yuqing Ruan,Chunce Guo,Wengen Zhang,Jianmin Shi,Guangyao Yang,Fen Yu. Pattern of Emergence and Degradation of Phyllostachys edulis' Pachyloen' Shoot and the Changes of Nutrient Composition during Degradation[J]. Scientia Silvae Sinicae, 2019, 55(12): 32-40.
表1
不同年份厚竹出笋退笋量①"
年份 Year | 指标 Index | 出笋阶段Sprouting period | 总计 Total | ||
初期 Early stage | 盛期 Peak stage | 末期 Late stage | |||
2015 | 出笋量Bamboo shoots | 474 | 544 | 153 | 1 171 |
退笋量Degraded bamboo shoots | 249 | 329 | 115 | 693 | |
退笋率Percentage | 52.53% | 60.48% | 75.16% | 59.18% | |
2017 | 出笋量Bamboo shoots | 305 | 445 | 68 | 818 |
退笋量Degraded bamboo shoots | 147 | 243 | 49 | 439 | |
退笋率Percentage | 48.20% | 54.61% | 72.06% | 53.67% | |
2018 | 出笋量Bamboo shoots | 234 | 302 | 39 | 575 |
退笋量Degraded bamboo shoots | 125 | 189 | 31 | 345 | |
退笋率Percentage | 53.42% | 62.58% | 79.49% | 60.00% |
表2
不同年份厚竹退笋高度"
年份 Year | 指标 Index | 退笋高度Height of degraded shoots/cm | 总计 Total | |||
0~10 | 11~30 | 31~50 | > 50 | |||
2015 | 退笋数Number | 71 | 114 | 47 | 33 | 265 |
退笋率Percentage | 26.79% | 43.02% | 17.74% | 12.45% | 100% | |
2017 | 退笋数Number | 156 | 211 | 59 | 13 | 439 |
退笋率Percentage | 35.54% | 48.06% | 13.44% | 2.96% | 100% | |
2018 | 退笋数Number | 138 | 159 | 36 | 12 | 345 |
退笋率Percentage | 40% | 46.09% | 10.43% | 3.48% | 100% |
表3
退笋与正常笋氨基酸含量①"
氨基酸 Amino acid | 正常笋 Normal shoots | 初期退笋 Early degraded shoots | 中期退笋 Midterm degradedshoots | 后期退笋 Later degraded shoots |
天冬氨酸(Asp) | 2.35±0.02 | 3.89±0.04 | 3.39±0.04 | 4.07±0.04 |
苏氨酸(Thr)* | 0.93±0.01 | 0.79±0.01 | 0.77±0.01 | 0.79±0.00 |
丝氨酸(Ser) | 1.00±0.01 | 0.90±0.01 | 0.90±0.01 | 0.92±0.01 |
谷氨酸(Glu) | 2.98±0.02 | 2.13±0.02 | 2.10±0.03 | 1.95±0.01 |
甘氨酸(Gly) | 1.03±0.02 | 0.79±0.01 | 0.78±0.01 | 0.75±0.00 |
丙氨酸(Ala) | 1.50±0.02 | 1.27±0.02 | 1.19±0.01 | 1.22±0.00 |
胱氨酸(Cys) | 0.09±0.01 | 0.06±0.00 | 0.07±0.00 | 0.08±0.00 |
缬氨酸(Val)* | 1.33±0.00 | 1.09±0.01 | 1.06±0.02 | 1.04±0.01 |
蛋氨酸(Met)* | 0.31±0.01 | 0.22±0.00 | 0.19±0.01 | 0.23±0.01 |
异亮氨酸(Ile)* | 0.95±0.01 | 0.77±0.01 | 0.75±0.01 | 0.72±0.00 |
亮氨酸(Leu)* | 1.59±0.01 | 1.19±0.00 | 1.17±0.03 | 1.13±0.01 |
酪氨酸(Tyr) | 6.02±0.00 | 5.25±0.08 | 4.40±0.04 | 3.91±0.05 |
苯丙氨酸(Phe)* | 0.85±0.01 | 0.68±0.02 | 0.65±0.01 | 0.59±0.00 |
赖氨酸(Lys)* | 1.13±0.01 | 0.81±0.01 | 0.84±0.01 | 0.88±0.01 |
组氨酸(His) | 0.43±0.00 | 0.39±0.00 | 0.39±0.00 | 0.39±0.00 |
精氨酸(Arg) | 1.26±0.01 | 0.96±0.02 | 0.93±0.01 | 0.90±0.01 |
脯氨酸(Pro) | 0.94±0.01 | 0.83±0.02 | 0.77±0.01 | 0.78±0.01 |
必需氨基酸(EAA) | 7.09±0.03 | 5.55±0.05 | 5.43±0.08 | 5.38±0.00 |
非必需氨基酸(NAA) | 17.60±0.08 | 16.47±0.22 | 14.92±0.14 | 14.97±0.02 |
总计(TAA) | 24.69±0.11 | 22.02±0.28 | 20.35±0.22 | 20.35±0.02 |
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