麻竹笋营养成分、风味物质和功能组分的研究进展

Progress in the study of the nutritional composition, flavouring substances and functional components of Dendrocalamus latiflorus Munro

中文关键词:  麻竹笋  营养物质  风味物质  膳食纤维  甾醇  生物活性物质

英文关键词:Dendrocalamus latiflorus Munro  nutrients  flavouring substances  dietary fiber  sterols  bioactive substances

中文摘要:

      麻竹笋是我国常见竹笋中品质优良的一种禾本科植物, 常出现于南方地区, 其含糖率高, 富含氨基酸、膳食纤维等, 是一种营养丰富的天然优质食材, 深受人们的喜爱。本文首先系统综述了麻竹笋中的主要营养成分, 包括多糖、蛋白质、氨基酸、矿物质元素等物质; 总结了麻竹笋中的主要风味物质并明确了其关键醛类风味化合物, 对麻竹笋中苦涩风味的来源进行讨论, 发现单宁是引起麻竹笋苦味的主要原因, 简要总结了降低麻竹笋苦味的措施; 重点探讨了麻竹笋中的黄酮、多酚、甾醇等生物活性物质及其功能, 同时对膳食纤维在麻竹笋中发挥的功能性进行了简要的叙述。本综述可为麻竹笋的进一步应用推广, 尤其是功能产品的开发提供理论依据, 并为提高麻竹笋的利用率提供参考意义, 进而拉动产区的经济效益。

英文摘要:

      Dendrocalamus latiflorus Munro, often found in the southern region, is one of the best quality bamboo shoots in China. It has high sugar content and is abundant in amino acids and dietary fiber, making it a nutritious, natural and high quality ingredient which is beloved by people. This paper first systematically reviewed the main nutritional components in Dendrocalamus latiflorus Munro, including polysaccharides, proteins, amino acids, mineral elements and other substances, summarized the main flavor substances in Dendrocalamus latiflorus Munro and identified their key aldehyde flavor compounds. Then it discussed the sources of bitter flavor in Dendrocalamus latiflorus Munro and found that tannins were the main cause of bitterness, and briefly summarized measures to reduce bitterness in Dendrocalamus latiflorus Munro. This review focused on bioactive substances such as flavonoids, polyphenols, sterols and their functions in Dendrocalamus latiflorus Munro, as well as briefly described the functionality of dietary fiber in Dendrocalamus latiflorus Munro. The paper will provide a theoretical basis for the further application and promotion of Dendrocalamus latiflorus Munro, especially the development of functional products, and a reference for improving its use, which will boost the production area’s economic benefits.