2002-08-012024-05-17https://scholars.lib.ntu.edu.tw/handle/123456789/687725摘要：本年度計畫中配合其他子計畫的研究，固定竹筍樣品來源及樣品部位進行取樣與試驗。針對不同生長階段竹筍樣品之各個部位進行一般成分及膳食纖維分析，並將樣品進行醣劃分後進行糖組成分析與測定。結果顯示，竹筍尖端含有較低的灰分及粗蛋白質含量，而粗油脂含量較高。竹筍樣品中總膳食纖維含量範圍為24~64%，而非水溶性膳食纖維含量佔總膳食纖維含量的76~97%，含量以尖端部位最高而以基部最低，出土30 cm之竹筍最高而未出土竹筍樣品最低。竹筍醣劃分樣品基部以單糖為最多約佔20%，而尖端樣品則以纖維素為主並摻有水溶性極低或鍵結較複雜之多醣為主要主成。竹筍樣品中半纖維素的糖組成與同為禾本科之穀粒以arabinoxylan為主之糖組成與結構差異很大，此有可能是竹筍醣類組成中最具特異性或功能性的部位，非常值得進一步深入研究與探討。<br> Abstract: The purpose of this project was to determine proximate composition and dietary fiber content of bamboo shoot during growth. Three stages (i.e. underground, 10~15 cm above ground and 20~30 cm above ground) and three sections of bamboo shoot (i.e. base, center and tip) were prepared for the analyses. Six fractions of carbohydrate samples were fractionated from each bamboo shoot sample and used for determination of sugar compositions. Low ash and protein contents but high crude fat and total dietary fiber (TDF) contents were found in the tip of bamboo shoot. The range of TDF was 24~64% and insoluble dietary fiber was 76~97% of TDF. Major component of base section of bamboo shoot was simple sugars (20%), which included glucose and fructose. Major component of tip section of bamboo shoot was cellulose and some of polysaccharides that might be have complex structure and strong interaction with other cell wall materials. According to the sugar compositions of fractionated carbohydrate samples of bamboo shoot in this project, the polysaccharides of bamboo shoot was unique because the chemical composition and structure of bamboo shoot polysaccharides was much different from those found in cereals. It is worth to focus on the studies of structure and conformation of non-cellulose polysaccharide in bamboo shoot.竹筍成分分析膳食纖維醣劃分糖組成bamboo shootproximate compositiondietary fibercarbohydrate fractionationsugar composition