CAJ | 학술논문

以麻竹（ Dendrocalamus latiflorus）笋为材料，分析不同光照强度下麻竹笋不同部位单宁、类黄酮、草酸以及氨基酸等苦涩味物质的含量。结果表明：在6种光照强度下，随着光照强度降低，单宁、类黄酮、氨基酸等苦涩味物质的含量减少，而草酸含量呈先上升后下降的趋势；在相同光照强度处理下，麻竹笋单宁、氨基酸含量以笋尖部最高，分别是笋基部的1．8～3．4、1．4～3．4倍；类黄酮含量变化趋势与其相反，笋基部到笋尖部减少了29?4％～60?2％；草酸含量在笋中部最高，其次为笋尖部，笋基部最少。在自然光照条件下，笋尖部苦涩味物质含量最高，苦涩味最重，适量降低光强可有效减少麻竹笋中苦涩味物质含量。
이마죽（ Dendrocalamus latiflorus）순위재료，분석불동광조강도하마죽순불동부위단저、류황동、초산이급안기산등고삽미물질적함량。결과표명：재6충광조강도하，수착광조강도강저，단저、류황동、안기산등고삽미물질적함량감소，이초산함량정선상승후하강적추세；재상동광조강도처리하，마죽순단저、안기산함량이순첨부최고，분별시순기부적1．8～3．4、1．4～3．4배；류황동함량변화추세여기상반，순기부도순첨부감소료29?4％～60?2％；초산함량재순중부최고，기차위순첨부，순기부최소。재자연광조조건하，순첨부고삽미물질함량최고，고삽미최중，괄량강저광강가유효감소마죽순중고삽미물질함량。
This study analyzed the change of bitter and astringent taste compound content, such as tannin, flavonoid, oxalic acid and amino acid in the bamboo shoot of Dendrocalamus latiflorus under different light intensities. The results indicated that the content of tannin, flavonoid and amino acid all decreased as the decline of light intensity. The amount of oxalic acid increased initially and deceased later as the reduction of light intensity. Under the same light intensity, the taste was much better in the basal part of bamboo shoot than that of the top one. The shoot concentration of tannin and a?mino acid spaciously peaked at the top, i.e. 1.8-3.4 and 1.4-3.4 times higher than those at the bottom respectively. In contrast, the content of flavonoid in the shoot decreased 29?4%-60. 2% less than that in the shoot bottom. The oxalic acid content declined in order from the middle, top to the bottom part. In conclusion, the bamboo shoot of D. latiflorus behaves the most bitter and astringent taste in natural sun light. The bitter and astringent taste compounds are mostly concentrated at the top of the shoot. It is proved that lessening light intensity can improve edible taste of bamboo shoot of D. latiflorus.