Study On The Nutrient Content, Non-organic Element And Flavonoid Compound In Three Species Bamboo Shoots Of Pleioblastus

No attention has been paid to the exploitation of the value for various species of Pleioblastus because of its bitter taste and poor flexibility, resulting to significant destruction of the resource. Recently, Pleioblastus begins to be valued due to its potential application. This research aims to determination, analysis and evaluation of the nutrient content, non-organic element and flavonoid compound in three species bamboo shoots of Pleioblastus in order to offer the theoretical practice for the further development and utilization of the resource in Anhui province.The content of the main nutrient content such as water, crude protein, crude fat, reducing sugar, vitamin C, trace nutrient element such as potassium, zinc, iron, copper, chromium and flavonoid compound in three species of fresh bamboo shoots from Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus were determined and evaluated, the results showed that:1.The water ratios in the three species bamboo shoots were high in which the average was 91.29%, and no great difference among the species was found. The tissue water content was one of the important indexes in preserving freshness and tenderness for bamboo shoots.2.The contents of crude protein in each 100 grams of fresh bamboo shoots of Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus were 2.12 g, 1.95 g and 1.40 g respectively, of which the protein content in Pleioblastus amarus and Pleioblastus juxianensis was higher than that of roots of lotus, tomatoes, cucumbers, lettuces, celeries, Chinese cabbages and carrots, whereas for the specie of Pleioblastus maculatus, it was medium.3.The contents of crude fat in each 100 grams of fresh bamboo shoots of Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus were 0.89 g, 0.72 g and 0.66 g respectively. It was found that the crude fiber content in these three species bamboo shoots was generally higher than these vegetables such as roots of lotus, tomatoes, cucumbers, lettuces, celeries, Chinese cabbages, potatoes and carrots. For the protein and crude fiber, the contents were much more than that of crude fat, up to the ratio of 3.96 (W_{protein+crude fiber}/W_{crude fat}), 5.31 and 5.03 respectively. Thus they are considered one of the health-protecting vegetables because of its high content of protein and low of fat.4.The total ash content in each 100 grams of fresh bamboo shoots of Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus was 1.09 g, 0.41 g and 0.76g, moreover, the reducing sugar content was 0.08 g, 0.12 g and 0.22 g and the vitamin C content was 13.26 mg, 15.37 mg and 8.68 mg respectively. The vitamin C content of bamboo shoots in Pleioblastus amarus and Pleioblastus juxianensis were medium, while in Pleioblastus maculatus it was very low.5.The zinc content in each 100 grams of fresh bamboo shoots of Pleioblastus amarus, Pleioblastus juxianensis and Pleioblastus maculatus were 2.24 mg, 2.19 mg and 2.03 mg respectively, for copper, were 0.22 mg, 0.25 mg and 0.14 mg, and for magnesium, 8.43 mg, 7.31 mg and 7.06 mg, for calcium, 7.27 mg, 8.58 mg and 6.39 mg, for potassium, 162.81mg, 141.53mg and 115.28mg respectively. There were 1.62 mg iron and 0.03 mg chromium in each 100 grams of fresh bamboo shoots. These three species bamboo shoots involve low content of potassium, calcium and magnesium, high content of iron, copper and zinc. It's good for the patients of dysfunction which often due to lack of iron, copper and zinc.6.The bamboo shoot of Pleioblastus amarus taste bitter, the flavone content was 4.003 mg/g. When it was immersed in cold water for 24 hours, the flavone content would decrease to 0.0604 mg/g, because the most part of the flavone was leached by water, which occupied 77.3% of the total flavone. It has reported that the flavonoid compound taste bitter, thus we think the bitter taste of the bamboo shoot has positive relationship with the content of flavone. It is a good resource to obtain flavone from bamboo shoots not to immerse in water when eat them, that will benefit people because its effective inhibition of cancer cell development and anti-cancer induce factor.The flavone content of bamboo shoots of Pleioblastus amarus which was 13.48 mg/g was higher than Pleioblastus juxianensis which was 5.18 mg/g and Pleioblastus maculatus which was 2.79 mg/g in the same plant area. This reflected the different flavone content of bamboo shoots of different species in Pleioblastus. There were great differences of flavone content among various plant areas; for example, the flavone content of fresh bamboo shoots of Pleioblastus amarus growed in Guangde and Huangshan was 13.48 mg/g and 4.003 mg/g respectively which showed that the condition of climate and soil had a significant influence to the flavone content.7.The bamboo shoots content an abundant health-protecting nutrient substance, non-organic element and flavonoid compound. The bamboo shoots are covered with shell outside, that protecting it from being contacted with alien substance. Moreover, they grow in the mountainous areas where are away from fertilizer and pesticide, thus they have a great potential for development as the green food, further promoting the protection and exploitation of Pleioblastus resources.