摘要
竹笋营养成分组成及含量是高品质竹笋评价的重要指标,但竹笋营养成分在生产过程中会受到各种因素的影响,在一定程度上限制了竹笋品质改良及产品开发.文章通过系统梳理相关文献,总结了竹笋主要营养成分(膳食纤维、蛋白质、总糖、粗脂肪和单宁等)的研究进展,探讨了竹笋采收前的经营措施与采收后的贮藏保鲜技术对其品质的影响,提出了竹笋今后的研究重点,以期为竹笋营养价值评估、产品加工与利用、营养功能开发提供参考.
Abstract
The nutrient components and their contents in bamboo shoots are the key indicators for evaluating their quality.During the production process,various factors can however impact the nutrient composition,restraining quality improvement and product development of bamboo shoots to some extent.This paper reviews the relevant literature and summarizes the research progress on the main nutrients in bamboo shoots,including dietary fiber,protein,total sugars,crude fat,and tannin.It further explores the effects of pre-harvest management measures and post-harvest storage and preservation techniques on bamboo shoot quality.Additionally,it highlights future research priorities,aiming to provide valuable references for assessing the nutrition of bamboo shoots,optimizing product processing and utilization,and advancing the development of their nutritional functions.
国家科技期刊平台
NSTL
万方数据