| Bamboo shoots are crisp and tender, belonging to the family Gramineae and sub-family Bambuseae, which are rich in nutritional and nutraceutical components, such as phenols, sterols and polysaccharide. Thus, they are recognized as as one of the highly palatable dishes and dietotherapy food. Bamboo are widely cultivated in Yunnan province, consist of 28 genus and more than 230 species, half of them can produce edible bamboo shoots and some just distributed in Yunnan province. As an endemic food resource, there are many traditional eating habits which provides the opportunities for developing the resource of bamboo shootsIn this paper,21 kinds of bamboo shoots were collected from six regions of Yunnan province and made the following study. Firstly, the chemical constituent from fresh and fermented shoot of Dendrocalamus latiflorus was investigated. Secondly, the HPLC method was established for the quality control and security of bamboo shoots—sing HPLC to detect the content of four kinds of compounds (p-hydroxybenzaldehyde, methyl 4-hydroxybenzoate, p-hydroxybenzylalcohol and taxiphyllin) in bamboo shoots. Finally, the antioxidant capacity of fresh bamboo shoots, bamboo shoot products and by-products of bamboo shoots was studied.Reach results are follows.1) the shoots of Dendrocalamus latiflorus in Yunnan Dehong, Yunnan Province, fresh and fermented shoots were extracted with methanol and partitioned with ethyl acetate. Eight compounds were isolated and identified as p-hydroxybenzaldehyde, methyl 4-hydroxybenzoate, p-hydroxybenzylalcohol,2R-β-D-glucopyranosyl-2-hydroxyphenylglycine acetonitrile(taxiphyllin),4-hydroxybenzoic acid,β-sitosterol, p-hydroxybenzyl methyl ether and 4,4’-dihydroxydibenzyl ether.2) an HPLC method was developed and optimised for quantification of four main compounds, p-hydroxybenzaldehyde, methyl 4-hydroxybenzoate, p-hydroxybenzylalcohol and taxiphyllin respectively, which were isolated from fresh shoots of Dendrocalamus latiflorus. Method:Shimadzu packed C18 HPLC column. (4.6×250 mm), UV detection wavelength is 230 nm, column temperature is 30℃, injection volumn is 10 μL, the flow rate is 1 mL·min-1, mobile phase A:acetonitrile and mobile phase B:water. Gradient elution:0 to 5 min, A is 10%; 5-10 min, A is 10%-20%; 10 to 30 min, A is 20%-50%. This method has good specificity, linearity, precision, stability, repeatability and sample recovery.3) Analysis of the content of four kinds of compounds in fresh, canned, fermented bamboo shoots and it’s by-products. The results showed that species had a significant effect on the content of taxiphyllin and p-hydroxybenzaldehyde of fresh shoots. Planting region had a significant effect on the content of four kinds of compounds of fresh shoots. Compared with fresh bamboo shoots, canned bamboo shoots contained any methyl 4-hydroxybenzoate, and the content of other three compounds reduced, and the content of p-hydroxybenzylalcohol had significant change. Fermented bamboo shoots only contained p-hydroxybenzylalcohol and p-hydroxybenzaldehyde, during fermentation, the content of p-hydroxybenzylalcohol was increaseed firstly and then decreased; and the content of p-hydroxybenzaldehyde has been reduced. Processing by-products of bamboo shoots has a small amount of p-hydroxybenzylalcohol and p-hydroxybenzaldehyde. Compared with the fresh bamboo shoots, the content of p-hydroxybenzylalcohol changed significantly.4) The antioxident ability of nine samples by ABTS radical scavenging, DPPH radical scavenging ability and iron ion reduction ability were evaluated. The samples were fresh, canned, fermented bamboo shoots and soup of boiled bamboo shoots (by-product). The results showed among all samples, fermented bamboo shoots has the best antioxidant capacity and canned bamboo shoots has the worst antioxidant capacity, and bamboo shoots that processed by different methods showed no statistical significant differences in vitro antioxidant capacity. |
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