Comparison of the main components, volatile components, and antioxidant activity of two types of fermented bamboo shoots

Authors

LIAO An, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Liuzhou Luosifen Engineering Technology Research Center, Liuzhou, Guangxi 545006, China;Ningxiang City Market and Quality Supervision Inspection and Testing Center, Changsha, Hunan 410600, China
DU Haiping, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China
CHENG Hao, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Liuzhou Luosifen Engineering Technology Research Center, Liuzhou, Guangxi 545006, China
LIU Tianyi, Guangxi Jinzhushan Food Science and Technology Co., Ltd., Liuzhou, Guangxi 545006, China;Liuzhou Tianyi Breeding Professional Cooperative, Liuzhou, Guangxi 545008, China
TIAN Yan, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, China;Guangxi Liuzhou Luosifen Engineering Technology Research Center, Liuzhou, Guangxi 545006, China;Guangxi Jinzhushan Food Science and Technology Co., Ltd., Liuzhou, Guangxi 545006, China;Liuzhou Tianyi Breeding Professional Cooperative, Liuzhou, Guangxi 545008, ChinaFollow

Corresponding Author(s)

田艳（1988—），女，广西科技大学工程师，博士。E-mail：Tianyan0329@126.com杜海平（1989—），男，广西科技大学讲师，博士。E-mail：haipingdu0822@126.com

Abstract

Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free radical scavenging method, DPPH free radical scavenging method, and FRAP method）. Results: There were no significant differences in moisture, pH, total soluble sugars, fats, amino acid nitrogen, and nitrite content between the pickled bamboo shoots from Guangxi Liuzhou Tianyi Agricultural Technology Co Ltd （hereinafter referred to as GXLZTY） and those from the Shaoguan Nanxiong Agricultural Trade Market in Northern Guangdong （hereinafter referred to as GDYBNX）. However, there were significant differences between the two in terms of chloride, total acids, proteins, dietary fibers, total flavonoids, total polyphenols, and mineral element content. Analysis of volatile components indicated that the main constituents in GXLZTY fermented bamboo shoots were P-cresol, hexanoic acid, octanoic acid, 2-ethylhexanol, and sulfur dioxide, while the primary components in fermented bamboo shoots from GDYBNX were p-cresol, acetic acid, and serinol. Antioxidant activity test results showed that the GXLZTY sour bamboo shoot extracts were superior in terms of clearing ABTS free radicals, DPPH free radicals, and FRAP activity compared to the extracts from GDYBNX. Conclusion: GXLZTY fermented bamboo shoots have higher nutritional value and antioxidant activity. These research results provide a theoretical basis for the fermentation process and industrial production of fermented bamboo shoots.

Publication Date

1-30-2024

First Page

145

Last Page

151

DOI

10.13652/j.spjx.1003.5788.2023.80653

Recommended Citation

An, LIAO; Haiping, DU; Hao, CHENG; Tianyi, LIU; and Yan, TIAN (2024) "Comparison of the main components, volatile components, and antioxidant activity of two types of fermented bamboo shoots," Food and Machinery: Vol. 40: Iss. 1, Article 22.
DOI: 10.13652/j.spjx.1003.5788.2023.80653
Available at: https://www.ifoodmm.cn/journal/vol40/iss1/22

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