The Effect of Preserving Time on the Main Nutritional Components of Distillers Grains-pickling Bamboo Shoots

Distillers grains-pickling is a traditional skills for preserving bamboo shoots.An experiment on raw bamboo shoots with distillers grains-pickling (pickled raw bamboo shoots) has been designed.Shoot samples were collected at different preservation times to monitor the content of crude fiber,soluble sugar,crude fat,crude protein and amino acids,and to explore the impact of preservation time on the main nutritional components of raw bamboo shoots with distillers grains-pickling.The results showed that with the increase of preservation time within 190 d,the content of crude fiber,crude fat,crude protein and amino acid in bamboo shoots increased first and then stabilized,with an average content of 136.1,89.6,197.4 and 12.7 g·kg^-1,respectively.And soluble sugar showed a trend of decreasing first and then stabilized,with an average content of 16.3 g·kg^-1.At the same times,the crude fiber,crude protein and amino acid contents of the pickled raw bamboo shoots were significantly higher than those of the untreated bamboo shoots (P<0.05).the correlation analysis showed that there was a significant negative correlation (P＜0.05) between the crude fiber and soluble sugar content of the pickled raw bamboo shoots,and there was a highly significant correlation (P＜0.01) between crude fiber and crude fat,crude fiber and crude protein,crude fiber and amino acids.In addition,there was a highly significant correlation between crude fat and crude protein(P＜0.01),crude fat and amino acids (P＜0.01),crude protein and amino acids (P＜0.01).But there was a highly significant negative correlation between soluble sugar and crude protein,soluble sugar and amino acids(P＜0.01).