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Outline
To investigate the differences and changes in moisture, ash, protein, fat, 14 kinds of mineral elements and 18 kinds of amino acids in fresh, boiled and soaked (3 days) wild prickly bamboo shoots, hemp shoots, sweet bamboo shoots and hairy bamboo shoots, and comprehensively evaluate their content.
The content of mineral elements was determined by inductively coupled plasma mass spectrometry, amino acids were determined by liquid chromatography-tandem mass spectrometry, and other nutrients were determined using national standard methods. Significance analysis and amino acid ratio analysis were performed. The protein nutritional value was comprehensively evaluated using amino acid score (AAS), chemical score (CS), ratio coefficient of essential amino acids (RC) and score of ratio coefficient (SRC).
The nutritional components of the 4 kinds of bamboo shoots were lost to varying degrees after being boiled or soaked for 3 days. The protein content(2.55 g/100g), K content (4530.87 mg/kg), Ca content (450.98 mg/kg), Mg content (191.61 mg/kg), P content(638.39 mg/kg), Fe content (5.42 mg/kg), Zn content (15.64 mg/kg) and Cu content (2.26 mg/kg) of wild prickly bamboo shoots were significantly higher than the other 3 varieties. The content of harmful elements As, Pb, Cd, Cr and Hg in the 4 kinds of bamboo shoots was within the national allowable range. The total amino acid content of 4 kinds of bamboo shoots ranged from 673.27 to 1084.21 mg/100 g. Through analysis of the essential amino acid/total amino acid and essential amino acid/non essential amino acid ratios, the essential amino acid/total amino acid and essential amino acid/non essential amino acid of wild prickly bamboo shoots were 0.40 and 0.67, respectively,meeting the standards of reference modes 0.40 and 0.60. Referring to AAS and CS, the nutritional value of wild prickly bamboo shoots was better than that of the other 3 kinds of bamboo shoots and had high development value.However, based on the analysis of RC and SRC values, the essential amino acid composition of hairy bamboo shoots was more balanced and reasonable than that of the other 3 varieties, and it could be fully utilized.
The nutritional differences among the 4 kinds of bamboo shoots varieties are significant, and their nutritional values has their own advantages and disadvantages. The protein, fat, K, Ca Mg, P, Fe, Zn, and Cu content of wild prickly bamboo shoots are all higher than those of the other three bamboo shoots. The amino acid supply capacity of wild prickly bamboo shoots is optimal, and the amino acid composition of hairy bamboo shoots, hemp shoots and sweet bamboo shoots is more balanced.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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