关键词: 金佛山方竹笋；不同笋壳颜色；品质；分析与评价

Abstract: The quality of five cultivars of Chimonobambusa quadrangularis shoots with color shells (black, yellow, brown, red and green) from Jinfoshan Mountain was systematically analyzed and evaluated in terms of texture, color, protein and amino acid, fat, crude fiber, total sugar, vitamin C, selenium, and aroma. The results showed that there were obvious differences in the color of shell and flesh among cultivars. The a* value of red shoot shells was ?0.07 ± 0.01 and the b* value of green shoot shells was 27.40 ± 0.99; the flesh of green-shelled shoots had a minimum a* value of ?6.50 ± 0.04. Brown-shelled shoots had moderate hardness ((1 934 ± 90) g) and better crispness and chewiness. The five cultivars had water content of more than 92%, protein content of 2.21%–3.16%, fat content of 0.11%–0.21%, and crude fiber content of 1.31%–1.72%. The lowest and highest content of total sugar of (0.62 ± 0.01)% and (1.62 ± 0.03)% were found in green- and brown-shelled shoots, respectively. The content of vitamin C in all five cultivars was 1.22–1.63 mg/100 g, and selenium content ranged from 0.78 to 1.65 μg/100 g. In addition, the content of essential amino acids was as high as (735.53 ± 11.09) mg/100 g in fresh brown-shelled shoots, containing a higher level of protein and total sugar, but a lower level of crude fiber. In contrast, green-shelled shoots had a higher level of crude fiber and selenium but a lower level of total sugar. Hexanal, 2-hexenal, hexanol, trans-2-nonen-1-ol, 2-heptanol, 2-heptanone, and 2,5-heptanedione were identified as the major volatile components of Chimonobambusa quadrangularis shoots, and the volatile composition varied depending on the cultivar. The above findings will provide data support for the consumption, development and utilization of C. quadrangularis shoots with different shell colors.

Key words: Chimonobambusa quadrangularis shoot; shoots with different shell colors; quality; analysis and evaluation