Identification and changes of phenolic compounds in bamboo shoots during storage at 20degree C.

摘要

The identity of and the changes in phenolic acids in relation to browning of freshly prepared bamboo shoots stored at 20鳦 were determined. The content of crude phenolic compounds on the first day of storage in apical and basal sections were 165 and106 mg/100 g fresh weight (FW), respectively. Contents decreased rapidly in both sections after 2 days of storage, then increased in the basal section only. Separation of phenolic compounds by GC and GC-MS revealed 23 peaks initially in the basal section, which increased to 25 peaks after 9 days of storage. 5-Dehydroshikimic acid, shikimic acid, p-hydroxyphenylethanol, p-hydroxyphenylpropionic acid and ferulic acid were identified. The contents of 5-dehydroshikimic and shikimic acids (intermediates ofthe shikimic acid pathway) increased more rapidly in basal than in apical sections during storage. Caffeic and chlorogenic acids were separated from shoots and identified. Caffeic acid content in both sections increased gradually during storage, whereaschlorogenic acid content in the apical section decreased rapidly. In the basal section when browning was initiated, chlorogenic acid content increased to about 6-times of that of the first day of storage, then decreased rapidly.