Impact of Avoiding Light on Bitterness and Astringency, Tannin Content, Morphology and Distribution of Dendrocalamus latiflorus

ZHANG Zhi-yuan; DING Xing-cui; CUI Feng-xin; CAI Han-jiang

Volume 29 Issue 5

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Impact of Avoiding Light on Bitterness and Astringency, Tannin Content, Morphology and Distribution of Dendrocalamus latiflorus

1.
China National Bamboo Research Center, Zhejiang Province Bamboo High-valued Use Key Laboratory, Hangzhou 310012, Zhejiang, China

Received Date: 2016-02-25

Abstract

[Objective] Probing into the mechanism of different avoiding light patterns on the bitterness and astringency, tannin content, distribution and morphology of Dendrocalamus latiflorus.[Method] The distribution and morphology of tannin cells as well as the concentration of tannin in bamboo shoot of D. latiflorus were investigated on the three treatments of Mulching with soil (EP), Double-layer light-proof bagging (CLPB), and Natural growth (CK) by means of sensory evaluation, optical microscopy, transmission electron microscopy (TEM) and phosphotungstic acid-sodium tungstate colorimetry. [Result] (1)The results of three treatments showed the bitterness and astringency were increasingly enhanced from base to top of bamboo shoot and the bitterness and astringency of three treatments was:CK > CLPB > EP. (2)The cells with tannins(CWT)of D. latiflorus could be dyed black by 2% FeCl2 solution method which made a clear distinguishing between CWT and non-tannin cells and proved to be effective. (3) Most of the tannin was distributed inside the parenchyma cells, a little was found in fiber cells, but none was detected in the sieve tube and the vessel cell of vascular bundles. (4) Most of the tannin was located inside the cytoplasm and a little distributed in vacuole, the morphology of tannin were flocculent, granular and plate-like under the electron microscope. (5) The tannin content range of the bamboo shoot under different treatment are as follows:CK:1.15~2.67 mg·g-1, CLPB:1.03~1.43 mg·g-1, and EP:0.36~1.13 mg·g-1, and the order of CWT distribution density of three treatments was:CK > CLPB > EP, both the order of tannin content and CWT of three treatments in different parts were:top > middle > bottom. [Conclusion] The bitterness and astringency intensity and tannin content of bamboo shoots had a positive relationship with light, and was much higher in natural light condition than in light-proof one; while the CWT distribution and morphology of bamboo shoots had no relationship with light, the tannin cell morphology was just closely related to the position of bamboo shoot. Such light-proof measures as EP and CLPB significantly reduced the tannin content of bamboo shoot, improved its edible taste quality, therefore it can provide scientific theoretical basis for the cultivation of low bitter and astringent taste of D. latiflorus.
- Dendrocalamus latiflorus,
- avoiding light treatment,
- tannin,
- bitterness and astringency

References

[1]	孟昭军,周永泉,严善春,等.外源茉莉酸类化合物对2种落叶松针叶内单宁含量的影响[J].林业科学,2010,46(3):96-104.
[2]	Muir A D,Gruber M Y,Hinks C F,et al.Effect of condensed tannins in the diets of major crop insects[M]//Cross G G, Hemingway R W,Yoshida T. Plant polyphenols 2.Chemistry,biology, pharmacology, ecology. New York:Kluwer,1999:867-881.
[3]	罗晓文,刘敏,齐晓花,等.果实涩味分子研究进展[J].分子植物育种,2013,11(5):647-656.
[4]	Rita M,Sheryl B.Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal[J].J Food Sci,2015, 80(1):171-179.
[5]	李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报:自然科学版,2015,39(3):161-166.
[6]	Akagi T,Katayama-Ikegami A,Yonemori K. Proanthocyanidin biosynthesis of persimmon(Diospyros kaki Thunb) fruit[J].Scientia Horticulturae,2011, 130(21):373-380.
[7]	Akagi T,Katayama-Ikegami A,Kobayashi S, et al.Seasonal abscisic acid signal and a basic leucine zipper transcription factor,DkbZIPS,regulate proanthocyanidin biosynthesis in persimmon fruit[J].Plant Physiology, 2012, 158(2):1089-1102.
[8]	张亮亮,汪咏梅,徐曼,等.植物单宁化学结构分析方法研究进展[J].林产化学与工业,2012,32(3):107-116.
[9]	张立华,林益明,叶功富,等. 环境因素对植物单宁形成的影响[J].鲁东大学学报:自然科学版,2012,26(4):366-372.
[10]	顾小平.几种竹笋单宁含量的分析比较[J].林业科学研究,1989,2(1):98-99.
[11]	费建枫,谢佳妮,刘娟娟,等.Folin-Ciocalteu比色分光光度法测定鲜笋中的单宁[J].粮油食品科技,21(4):84-87.
[12]	赵晓虹,刘广平,马泽芳.竹子中单宁含量的测定及其对大熊猫采食量的影响[J].东北林业大学学报, 2001,29(2):67-71.
[13]	邱尔发, 洪伟, 郑郁善,等.麻竹山地笋用林笋期叶片光合及呼吸形状研究[J].林业科学, 2001,30(1):148-153.
[14]	GB/T 12312-2012. 感官分析味觉敏感度的测定方法[S].
[15]	崔明明.几种典型食品苦涩味控制方法的研究[D].广州:华南理工大学, 2013:1-72.
[16]	罗鹏,王越,李雅婷,等.碱性蛋白酶-风味蛋白酶协同对葵花籽蛋白水解度和苦味值的影响[J].农业机械, 2013(26),42-45.
[17]	崔凯,何彩云,张建国,等.毛竹茎秆组织速生的时空发育特征[J].林业科学研究,2012,25(4):425-431.
[18]	吴继林,郝秉中.巴西橡胶乳管分化的超微结构研究[J].植物学报,1990,32(5):350-354.
[19]	Angela W,Walid A D, Hanhua L,et al.The effect of aging and precursor concentration on room-temperature synthesis of nanocrystalline anatase TiO₂[J].Materials Letters,2014,117:82-85.
[20]	NY/T1600-2008.水果蔬菜及其制品中单宁含量的测定分光光度法[S].
[21]	张继澎,傍岛善次,石田雅士.不同品种柿树果实发育中期的单宁细胞观察[J].西北农业大学学报, 1993,21(1):41-45.
[22]	史敏晶,吴继林,郝秉中,等.巴西橡胶树树皮单宁细胞结构和发育[J].林业科学,2014,50(8):45-52.
[23]	张宝善,张有林.涩柿生长脱涩及返涩单宁细胞形态的变化[J].西北植物学报,2000,20(2):303-308.
[24]	杨勇,阮小凤,王仁梓,等.柿单宁细胞形态特征及发育动态研究[J].西北农林科技大学学报,2003,31(6):93-99.
[25]	夏宏义,杨勇,杨婷婷,等.柿果实单宁细胞特征与总酚和缩合单宁含量的关系[J].林业科学,2014,50(10):164-172.
[26]	Gao Z M,Li C L,Peng Z H. Generation and analysis of expressed sequence tags from a normalized cDNA library of young leaf from Ma bamboo (Dendrocalamus latiflorus Munro)[J].Plant Cell Rep,2011, 30(11):2045-2057.
[27]	Lin C S,Liang C J,Hsaio H W,et al.In vitro flowering of green and albino Dendrocalamus latiflorus[J]. New For,2007,34(2):177-186.
[28]	Shao H, Chu L,Lu Z H, et al.Primary antioxidant free radical scavenging and redox signaling pathways in higher plant cells[J].International Journal of Biological Sciences, 2009, 4(1):8-14.
[29]	Shao H,Chu L,Jaleel C A,et al.Water-deficit stress-induced anatomical changes in higher plants[J].Comptes Rendus Biologies,2008,331(3):215-225.
[30]	白瑞华,丁兴萃,杜旭华,等.套袋栽培对高节竹笋品质的影响[J].浙江林业科技,2011,31(1):64-67.
[31]	郭子武,江志标,陈双林,等.覆土栽培对高节竹笋品质的影响[J].广西植物,2015,35(4):515-519.

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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Impact of Avoiding Light on Bitterness and Astringency, Tannin Content, Morphology and Distribution of Dendrocalamus latiflorus

1. China National Bamboo Research Center, Zhejiang Province Bamboo High-valued Use Key Laboratory, Hangzhou 310012, Zhejiang, China

Received Date: 2016-02-25

Abstract: [Objective] Probing into the mechanism of different avoiding light patterns on the bitterness and astringency, tannin content, distribution and morphology of Dendrocalamus latiflorus.[Method] The distribution and morphology of tannin cells as well as the concentration of tannin in bamboo shoot of D. latiflorus were investigated on the three treatments of Mulching with soil (EP), Double-layer light-proof bagging (CLPB), and Natural growth (CK) by means of sensory evaluation, optical microscopy, transmission electron microscopy (TEM) and phosphotungstic acid-sodium tungstate colorimetry. [Result] (1)The results of three treatments showed the bitterness and astringency were increasingly enhanced from base to top of bamboo shoot and the bitterness and astringency of three treatments was:CK > CLPB > EP. (2)The cells with tannins(CWT)of D. latiflorus could be dyed black by 2% FeCl2 solution method which made a clear distinguishing between CWT and non-tannin cells and proved to be effective. (3) Most of the tannin was distributed inside the parenchyma cells, a little was found in fiber cells, but none was detected in the sieve tube and the vessel cell of vascular bundles. (4) Most of the tannin was located inside the cytoplasm and a little distributed in vacuole, the morphology of tannin were flocculent, granular and plate-like under the electron microscope. (5) The tannin content range of the bamboo shoot under different treatment are as follows:CK:1.15~2.67 mg·g-1, CLPB:1.03~1.43 mg·g-1, and EP:0.36~1.13 mg·g-1, and the order of CWT distribution density of three treatments was:CK > CLPB > EP, both the order of tannin content and CWT of three treatments in different parts were:top > middle > bottom. [Conclusion] The bitterness and astringency intensity and tannin content of bamboo shoots had a positive relationship with light, and was much higher in natural light condition than in light-proof one; while the CWT distribution and morphology of bamboo shoots had no relationship with light, the tannin cell morphology was just closely related to the position of bamboo shoot. Such light-proof measures as EP and CLPB significantly reduced the tannin content of bamboo shoot, improved its edible taste quality, therefore it can provide scientific theoretical basis for the cultivation of low bitter and astringent taste of D. latiflorus.

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Reference (31)

[1]	孟昭军,周永泉,严善春,等.外源茉莉酸类化合物对2种落叶松针叶内单宁含量的影响[J].林业科学,2010,46(3):96-104.
[2]	Muir A D,Gruber M Y,Hinks C F,et al.Effect of condensed tannins in the diets of major crop insects[M]//Cross G G, Hemingway R W,Yoshida T. Plant polyphenols 2.Chemistry,biology, pharmacology, ecology. New York:Kluwer,1999:867-881.
[3]	罗晓文,刘敏,齐晓花,等.果实涩味分子研究进展[J].分子植物育种,2013,11(5):647-656.
[4]	Rita M,Sheryl B.Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal[J].J Food Sci,2015, 80(1):171-179.
[5]	李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报:自然科学版,2015,39(3):161-166.
[6]	Akagi T,Katayama-Ikegami A,Yonemori K. Proanthocyanidin biosynthesis of persimmon(Diospyros kaki Thunb) fruit[J].Scientia Horticulturae,2011, 130(21):373-380.
[7]	Akagi T,Katayama-Ikegami A,Kobayashi S, et al.Seasonal abscisic acid signal and a basic leucine zipper transcription factor,DkbZIPS,regulate proanthocyanidin biosynthesis in persimmon fruit[J].Plant Physiology, 2012, 158(2):1089-1102.
[8]	张亮亮,汪咏梅,徐曼,等.植物单宁化学结构分析方法研究进展[J].林产化学与工业,2012,32(3):107-116.
[9]	张立华,林益明,叶功富,等. 环境因素对植物单宁形成的影响[J].鲁东大学学报:自然科学版,2012,26(4):366-372.
[10]	顾小平.几种竹笋单宁含量的分析比较[J].林业科学研究,1989,2(1):98-99.
[11]	费建枫,谢佳妮,刘娟娟,等.Folin-Ciocalteu比色分光光度法测定鲜笋中的单宁[J].粮油食品科技,21(4):84-87.
[12]	赵晓虹,刘广平,马泽芳.竹子中单宁含量的测定及其对大熊猫采食量的影响[J].东北林业大学学报, 2001,29(2):67-71.
[13]	邱尔发, 洪伟, 郑郁善,等.麻竹山地笋用林笋期叶片光合及呼吸形状研究[J].林业科学, 2001,30(1):148-153.
[14]	GB/T 12312-2012. 感官分析味觉敏感度的测定方法[S].
[15]	崔明明.几种典型食品苦涩味控制方法的研究[D].广州:华南理工大学, 2013:1-72.
[16]	罗鹏,王越,李雅婷,等.碱性蛋白酶-风味蛋白酶协同对葵花籽蛋白水解度和苦味值的影响[J].农业机械, 2013(26),42-45.
[17]	崔凯,何彩云,张建国,等.毛竹茎秆组织速生的时空发育特征[J].林业科学研究,2012,25(4):425-431.
[18]	吴继林,郝秉中.巴西橡胶乳管分化的超微结构研究[J].植物学报,1990,32(5):350-354.
[19]	Angela W,Walid A D, Hanhua L,et al.The effect of aging and precursor concentration on room-temperature synthesis of nanocrystalline anatase TiO₂[J].Materials Letters,2014,117:82-85.
[20]	NY/T1600-2008.水果蔬菜及其制品中单宁含量的测定分光光度法[S].
[21]	张继澎,傍岛善次,石田雅士.不同品种柿树果实发育中期的单宁细胞观察[J].西北农业大学学报, 1993,21(1):41-45.
[22]	史敏晶,吴继林,郝秉中,等.巴西橡胶树树皮单宁细胞结构和发育[J].林业科学,2014,50(8):45-52.
[23]	张宝善,张有林.涩柿生长脱涩及返涩单宁细胞形态的变化[J].西北植物学报,2000,20(2):303-308.
[24]	杨勇,阮小凤,王仁梓,等.柿单宁细胞形态特征及发育动态研究[J].西北农林科技大学学报,2003,31(6):93-99.
[25]	夏宏义,杨勇,杨婷婷,等.柿果实单宁细胞特征与总酚和缩合单宁含量的关系[J].林业科学,2014,50(10):164-172.
[26]	Gao Z M,Li C L,Peng Z H. Generation and analysis of expressed sequence tags from a normalized cDNA library of young leaf from Ma bamboo (Dendrocalamus latiflorus Munro)[J].Plant Cell Rep,2011, 30(11):2045-2057.
[27]	Lin C S,Liang C J,Hsaio H W,et al.In vitro flowering of green and albino Dendrocalamus latiflorus[J]. New For,2007,34(2):177-186.
[28]	Shao H, Chu L,Lu Z H, et al.Primary antioxidant free radical scavenging and redox signaling pathways in higher plant cells[J].International Journal of Biological Sciences, 2009, 4(1):8-14.
[29]	Shao H,Chu L,Jaleel C A,et al.Water-deficit stress-induced anatomical changes in higher plants[J].Comptes Rendus Biologies,2008,331(3):215-225.
[30]	白瑞华,丁兴萃,杜旭华,等.套袋栽培对高节竹笋品质的影响[J].浙江林业科技,2011,31(1):64-67.
[31]	郭子武,江志标,陈双林,等.覆土栽培对高节竹笋品质的影响[J].广西植物,2015,35(4):515-519.

Impact of Avoiding Light on Bitterness and Astringency, Tannin Content, Morphology and Distribution of Dendrocalamus latiflorus

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通讯作者: 陈斌, bchen63@163.com

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Impact of Avoiding Light on Bitterness and Astringency, Tannin Content, Morphology and Distribution of Dendrocalamus latiflorus

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