编号 lyqk011736

中文标题 6种常见竹笋营养成分及其影响因素研究进展

作者 彭书蕾  叶夏英  曾清贤 

作者单位 1. 昭通学院农学与生命科学学院 云南昭通 657000;
2. 云南农业大学农学与生物技术学院 昆明 650201;
3. 昭通市林业和草原科学研究所 云南昭通 657000

期刊名称 世界竹藤通讯 

年份 2025 

卷号 23

期号 2

栏目名称 综合述评 

中文摘要 竹笋是一种营养丰富的绿色保健食品，随着人们对健康、绿色生活的日益重视，对竹笋品质提出了更高要求。因此，高品质竹笋培育将是今后研究与发展的方向。文章综述了毛竹、雷竹、金佛山方竹、麻竹、筇竹和马来甜龙竹6种常见竹笋在营养成分及其影响因素方面的研究进展。目前，针对这6种竹笋的传统营养成分及造成其差异的相关影响因素已开展了较为系统的研究，但对竹笋中其余微量活性成分以及造成营养物质差异的内在机制有待更深层次探讨。该研究旨在为优质竹笋的栽培、推广及产品开发提供科学依据，同时也为消费者对市场上常见的竹笋进行选择、购买和食用提供理论参考。

关键词 竹笋  营养成分  影响因素  市场需求 

基金项目 云南省中青年学术和技术带头人后备人才项目(202305AC160056)；云南省应用基础研究计划项目(202301AT070348)。

英文标题 Research Progress in Nutritional Components of Six Common Bamboo Shoots and Their Influencing Factors

作者英文名 Peng Shulei, Ye Xiaying, Zeng Qingxian

单位英文名 1. Agronomy and Life Science Department, Zhaotong University, Zhaotong 657000, Yunnan, China;
2. College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China;
3. Zhaotong Institute of Forestry and Grassland Sciences, Zhaotong 657000, Yunnan, China

英文摘要 Bamboo shoot is a green and healthy food rich in nutrition. As people have a higher pursuit for healthy and green life, they have increasing demands for the quality of bamboo shoots. In this sense, the cultivation of high-quality bamboo shoots will be future R&D direction. This paper reviews the research progress in recent years on the nutritional components of the shoots of six bamboo species, i.e., Phyllostachys edulis, Ph. praecox, Chimonobambusa utilis, Dendrocalamus latiflorus, Ch. tumidissinoda and D. asper, and their influencing factors. Systematic studies have been conducted for understanding the traditional nutritional components in the shoots of the six species and the factors contributing to the differences in nutritional components among the shoots, while the other minor active ingredients in bamboo shoots and the internal mechanism causing the differences in their nutrients need to be further explored. This study aims to provide a science base for the cultivation and promotion of quality bamboo shoots as well as the bamboo shoot product development, and also provide a theoretical reference for consumers to select, buy and eat the bamboo shoots commonly seen in market.

英文关键词 bamboo shoot;nutrient component;influencing factor;market demand

起始页码 105

截止页码 109,121

作者简介 彭书蕾，女，在读硕士研究生，研究方向为竹笋采后保鲜。E-mail:2019057053@qq.com。

通讯作者介绍 叶夏英，女，副教授，主要从事竹类植物研究工作。E-mail:yexiaying199056@163.com。

E-mail yexiaying199056@163.com

DOI 10.12168/sjzttx.2025.01.10.001

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