[1] 马光良, 王光剑, 李呈翔, 等. 海拔梯度对合江方竹发笋节律的影响研究[J]. 世界竹藤通讯, 2006, 4(1): 13−17. MA Guangliang, WANG Guangjian, LI Chengxiang, et al. Study on the effect of altitudinal gradient on changes in shooting rhythm of Chimonobambusa hejiangensis [J]. World Bamboo and Rattan, 2006, 4(1): 13−17.

MA Guangliang, WANG Guangjian, LI Chengxiang, et al. Study on the effect of altitudinal gradient on changes in shooting rhythm of Chimonobambusa hejiangensis [J]. World Bamboo and Rattan, 2006, 4(1): 13−17.
[2] 刘跃钧, 王立平, 傅冰, 等. 合江方竹和刺方竹13种不同种源方竹笋营养成分研究[J]. 浙江林业科技, 2012, 32(4): 37−42. LIU Yuejun, WANG Liping, FU Bing, et al. Nutrition components in shoots of different provenance of Chimonobambusa hejiangensis and C. Pachystachys [J]. Journal of Zhejiang Forestry Science and Technology, 2012, 32(4): 37−42.

LIU Yuejun, WANG Liping, FU Bing, et al. Nutrition components in shoots of different provenance of Chimonobambusa hejiangensis and C. Pachystachys [J]. Journal of Zhejiang Forestry Science and Technology, 2012, 32(4): 37−42.
[3] 刘跃钧, 柳新红, 林秀明, 等. 合江方竹引种试验与评价[J]. 浙江林业科技, 2012, 32(5): 26−29. LIU Yuejun, LIU Xinhong, LIN Xiuming, et al. Experiment and evaluation on introduction of Chimonobambusa hejiangensis [J]. Journal of Zhejiang Forestry Science and Technology, 2012, 32(5): 26−29.

LIU Yuejun, LIU Xinhong, LIN Xiuming, et al. Experiment and evaluation on introduction of Chimonobambusa hejiangensis [J]. Journal of Zhejiang Forestry Science and Technology, 2012, 32(5): 26−29.
[4] 朱潇, 刘艳江, 伍明理, 等. 雷山方竹笋营养成分对比分析[J]. 经济林研究, 2022, 40(3): 273−280. ZHU Xiao, LIU Yanjiang, WU Mingli, et al. Comparative analysis of nutrients from bamboo shoots of Chimonobambusa leishanensis [J]. Non-wood Forest Research, 2022, 40(3): 273−280. DOI: 10.14067/j.cnki.1003-8981.2022.03.030.

ZHU Xiao, LIU Yanjiang, WU Mingli, et al. Comparative analysis of nutrients from bamboo shoots of Chimonobambusa leishanensis [J]. Non-wood Forest Research, 2022, 40(3): 273−280. DOI: 10.14067/j.cnki.1003-8981.2022.03.030.
[5] 朱潇. 金佛山方竹不同品种的笋箨呈色机制研究[D]. 贵阳: 贵州大学, 2022. ZHU Xiao. Study of the Coloration Mechanism of Bamboo Shoot Sheaths in Different Varieties of Chimonobambusa utilis[D]. Guiyang: Guizhou University, 2022. DOI: 10.27047/d.cnki.ggudu.2022.001065.

ZHU Xiao. Study of the Coloration Mechanism of Bamboo Shoot Sheaths in Different Varieties of Chimonobambusa utilis[D]. Guiyang: Guizhou University, 2022. DOI: 10.27047/d.cnki.ggudu.2022.001065.
[6] 杨金来, 高贵宾, 张甫生, 等. 5种彩色笋壳的金佛山方竹笋品质分析与评价[J]. 食品科学, 2022, 43(6): 303−308. YANG Jinlai, GAO Guibin, ZHANG Fusheng, et al. Quality analysis and evaluation of five cultivars of Chimonobambusa quadrangularis shoots with color shell from Jinfoshan mountain [J]. Food Science, 2022, 43(6): 303−308. DOI: 10.7506/spkx1002-6630-20210414-199.

YANG Jinlai, GAO Guibin, ZHANG Fusheng, et al. Quality analysis and evaluation of five cultivars of Chimonobambusa quadrangularis shoots with color shell from Jinfoshan mountain [J]. Food Science, 2022, 43(6): 303−308.
[7] YU Lei, YUE Jinjun, DAI Yaxing, et al. Characterization of color variation in bamboo sheath of Chimonobambusa hejiangensis by UPLC-ESI-MS/MS and RNA sequencing[J]. BMC Plant Biology, 2023, 23(1): 466. DOI: 10.1186/s12870-023-04494-3.
[8] 赵英永, 戴云, 崔秀明, 等. 考马斯亮蓝G-250染色法测定草乌中可溶性蛋白质含量[J]. 云南民族大学学报(自然科学版), 2006, 15(3): 235−237. ZHAO Yingyong, DAI Yun, CUI Xiuming, et al. Determination of protein contents of Radix aconiti kusnezoffii using coomassie brillant blue G-250 dye binding [J]. Journal of Yunnan Nationalities University (Natural Sciences Edition), 2006, 15(3): 235−237.

ZHAO Yingyong, DAI Yun, CUI Xiuming, et al. Determination of protein contents of Radix aconiti kusnezoffii using coomassie brillant blue G-250 dye binding [J]. Journal of Yunnan Nationalities University (Natural Sciences Edition), 2006, 15(3): 235−237.
[9] 农业部蔬菜品质监督检验测试中心. 蔬菜及其制品中可溶性糖的测定铜还原碘量法: NY/T 1278—2007[S]. 北京: 中华人民共和国农业部. Vegetable Quality Supervision and Testing Center of Ministry of Agriculture. Determination of Soluble Sugar in Vegetables and Products Shaffer-Somogyi: NY/T 1278−2007[S]. Beijing: Ministry of Agriculture of the People’s Republic of China.

Vegetable Quality Supervision and Testing Center of Ministry of Agriculture. Determination of Soluble Sugar in Vegetables and Products Shaffer-Somogyi: NY/T 1278−2007[S]. Beijing: Ministry of Agriculture of the People’s Republic of China.
[10] 国家市场监督管理总局. 食品安全国家标准 食品中总酸的测定: GB 12456—2021[S]. 北京: 中国标准出版社, 2021. State Administration for Market Regulation. National Food Safety Standard Determination of Total Acids in Food: GB 12456−2021[S]. Beijing: Standards Press of China, 2021.

State Administration for Market Regulation. National Food Safety Standard Determination of Total Acids in Food: GB 12456−2021[S]. Beijing: Standards Press of China, 2021.
[11] 莫润宏, 王富民, 倪张林, 等. 离子排斥色谱-双检测器法同时测定果蔬中的糖、有机酸和维生素C[J]. 现代食品科技, 2016, 32(4): 277−282,287. MO Runhong, WANG Fumin, NI Zhanglin, et al. Simultaneous determination of sugar, organic acids, and vitamin C in agricultural products by ion-exclusion chromatography with refractive index and diode array detectors [J]. Modern Food Science and Technology, 2016, 32(4): 277−282,287. DOI: 10.13982/j.mfst.1673-9078.2016.4.044.

MO Runhong, WANG Fumin, NI Zhanglin, et al. Simultaneous determination of sugar, organic acids, and vitamin C in agricultural products by ion-exclusion chromatography with refractive index and diode array detectors [J]. Modern Food Science and Technology, 2016, 32(4): 277−282,287. DOI: 10.13982/j.mfst.1673-9078.2016.4.044.
[12] 国家市场监督管理总局. 植物中游离氨基酸的测定: GB/T 30987—2020[S]. 北京: 中国标准出版社, 2020. Standardization Administration of the People’s Republic of China. Determination of Free Amino Acids in Plant: GB/T 30987—2020[S]. Beijing: Standards Press of China, 2020.

Standardization Administration of the People’s Republic of China. Determination of Free Amino Acids in Plant: GB/T 30987—2020[S]. Beijing: Standards Press of China, 2020.
[13] 吴瑞梅, 赵杰文, 陈全胜, 等. 基于电子舌技术的绿茶滋味品质评价[J]. 农业工程学报, 2011, 27(11): 378−381. WU Ruimei, ZHAO Jiewen, CHEN Quansheng, et al. Quality assessment of green tea taste by using electronic tongue [J]. Transactions of the CSAE, 2011, 27(11): 378−381. DOI: 10.3969/j.issn.1002-6819.2011.11.070.

WU Ruimei, ZHAO Jiewen, CHEN Quansheng, et al. Quality assessment of green tea taste by using electronic tongue [J]. Transactions of the CSAE, 2011, 27(11): 378−381. DOI: 10.3969/j.issn.1002-6819.2011.11.070.
[14] 吴根良, 郑积荣, 李许可. 不同LED光源对设施越冬辣椒果实品质和产量的影响[J]. 浙江农林大学学报, 2014, 31(2): 246−253. WU Genliang, ZHENG Jirong, LI Xuke. Effect of different LED sources on the quality and yield of overwintering pepper in the greenhouse [J]. Journal of Zhejiang A&F University, 2014, 31(2): 246−253. DOI: 10.11833/j.issn.2095-0756.2014.02.013.

WU Genliang, ZHENG Jirong, LI Xuke. Effect of different LED sources on the quality and yield of overwintering pepper in the greenhouse [J]. Journal of Zhejiang A&F University, 2014, 31(2): 246−253. DOI: 10.11833/j.issn.2095-0756.2014.02.013.
[15] 郑蓉, 郑维鹏, 方伟, 等. 绿竹笋形态性状与营养成分的产地差异分析[J]. 浙江林学院学报, 2010, 27(6): 845−850. ZHENG Rong, ZHENG Weipeng, FANG Wei, et al. Shapes and nutrients of Dendrocalamopsis oldhami bamboo shoots in 12 production areas [J]. Journal of Zhejiang Forestry College, 2010, 27(6): 845−850.

ZHENG Rong, ZHENG Weipeng, FANG Wei, et al. Shapes and nutrients of Dendrocalamopsis oldhami bamboo shoots in 12 production areas [J]. Journal of Zhejiang Forestry College, 2010, 27(6): 845−850.
[16] 凡莉莉, 李余新, 陈双林, 等. 林地覆盖重度退化雷竹林竹笋品质与土壤养分关联分析[J/OL]. 南京林业大学学报(自然科学版), 2024: 1−10. (2024-09-27). https://kns.cnki.net/kcms/detail/32.1161.S.20240927.1018.008.html. FAN Lili, LI Yuxin, CHEN Shuanglin, et al. The relationship between bamboo shoot quality and soil nutrients in severely degraded Phyllostachys violascens forests with mulching[J/OL]. Journal of Nanjing Forestry University (Natural Sciences Edition), 2024: 1−10. (2024-09-27). https://kns.cnki.net/kcms/detail/32.1161.S.20240927.1018.008.html.

FAN Lili, LI Yuxin, CHEN Shuanglin, et al. The relationship between bamboo shoot quality and soil nutrients in severely degraded Phyllostachys violascens forests with mulching[J/OL]. Journal of Nanjing Forestry University (Natural Sciences Edition), 2024: 1−10. (2024-09-27). https://kns.cnki.net/kcms/detail/32.1161.S.20240927.1018.008.html.
[17] 陈中爱, 耿阳阳, 黄珊, 等. 不同品种竹笋营养品质分析与综合评价[J]. 食品工业科技, 2023, 44(3): 262−268. CHEN Zhongai, GENG Yangyang, HUANG Shan, et al. Analysis and comprehensive evaluation of nutritional quality of different varieties of bamboo shoots [J]. Science and Technology of Food Industry, 2023, 44(3): 262−268. DOI: 10.13386/j.issn1002-0306.2022030236.

CHEN Zhongai, GENG Yangyang, HUANG Shan, et al. Analysis and comprehensive evaluation of nutritional quality of different varieties of bamboo shoots [J]. Science and Technology of Food Industry, 2023, 44(3): 262−268. DOI: 10.13386/j.issn1002-0306.2022030236.
[18] 陈巧玲, 李忠海, 陈素琼. 5种地产食用菌氨基酸组成比较及营养评价[J]. 食品与机械, 2014, 30(6): 43−46,81. CHEN Qiaoling, LI Zhonghai, CHEN Suqiong. Analysis of amino acid composition and nutritional evaluation in five local edible fungus [J]. Food & Machinery, 2014, 30(6): 43−46,81. DOI: 10.13652/j.issn.1003-5788.2014.06.011.

CHEN Qiaoling, LI Zhonghai, CHEN Suqiong. Analysis of amino acid composition and nutritional evaluation in five local edible fungus [J]. Food & Machinery, 2014, 30(6): 43−46,81. DOI: 10.13652/j.issn.1003-5788.2014.06.011.
[19] 徐森, 杨丽婷, 陈双林, 等. 竹笋适口性形成及其主要影响因素研究综述[J]. 浙江农林大学学报, 2021, 38(2): 403−411. XU Sen, YANG Liting, CHEN Shuanglin, et al. Review on the formation of bamboo shoot palatability and its main influencing factors [J]. Journal of Zhejiang A&F University, 2021, 38(2): 403−411. DOI: 10.11833/j.issn.2095-0756.20200400.

XU Sen, YANG Liting, CHEN Shuanglin, et al. Review on the formation of bamboo shoot palatability and its main influencing factors [J]. Journal of Zhejiang A&F University, 2021, 38(2): 403−411. DOI: 10.11833/j.issn.2095-0756.20200400.
[20] 郭杨, 余学军. 遮光对茶秆竹笋外观形态及不同部位间营养成分含量的影响[J]. 林业科学研究, 2023, 36(4): 90−98. GUO Yang, YU Xuejun. Effect of shading on appearance and nutrient content in different parts of Pseudosasa amabilis shoots [J]. Forest Research, 2023, 36(4): 90−98. DOI: 10.11833/j.issn.2095-0756.2010.06.007.

GUO Yang, YU Xuejun. Effect of shading on appearance and nutrient content in different parts of Pseudosasa amabilis shoots [J]. Forest Research, 2023, 36(4): 90−98. DOI: 10.11833/j.issn.2095-0756.2010.06.007.
[21] 章志远, 丁兴萃, 崔逢欣, 等. 感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J]. 食品科学, 2017, 38(5): 167−173. ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, et al. Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation [J]. Food Science, 2017, 38(5): 167−173. DOI: 10.7506/spkx1002-6630-201705027.

ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, et al. Identification of bitter and astringent components in ma bamboo shoots and their relationship with taste by sensory evaluation [J]. Food Science, 2017, 38(5): 167−173. DOI: 10.7506/spkx1002-6630-201705027.
[22] YU Lei, HUA Keda, CHEN Chunqing, et al. Metabolomic and transcriptomic analysis of bitter compounds in Dendrocalamopsis oldhamii shoots [J]. Journal of Food Composition and Analysis, 2024, 130: 106140. DOI: 10.1016/j.jfca.2024.106140.
[23] 王小生. 必需氨基酸对人体健康的影响[J]. 中国食物与营养, 2005, 11(7): 48−49. WANG Xiaosheng. Effects of essential amino acids in food on human body health [J]. Food and Nutrition in China, 2005, 11(7): 48−49.

WANG Xiaosheng. Effects of essential amino acids in food on human body health [J]. Food and Nutrition in China, 2005, 11(7): 48−49.
[24] 徐森, 谷瑞, 陈双林, 等. 竹子箨叶形态性状的种间差异及其与竹笋食味品质指标的关系[J]. 生态学杂志, 2022, 41(2): 270−277. XU Sen, GU Rui, CHEN Shuanglin, et al. Interspecific differences in morphological traits of sheath leaves and their relationships with taste quality indices of bamboo shoots [J]. Chinese Journal of Ecology, 2022, 41(2): 270−277. DOI: 10.13292/j.1000-4890.202202.013.

XU Sen, GU Rui, CHEN Shuanglin, et al. Interspecific differences in morphological traits of sheath leaves and their relationships with taste quality indices of bamboo shoots [J]. Chinese Journal of Ecology, 2022, 41(2): 270−277. DOI: 10.13292/j.1000-4890.202202.013.
[25] 章志远, 丁兴萃, 崔逢欣, 等. 避光对麻竹笋苦涩味及单宁含量、形态与分布的影响[J]. 林业科学研究, 2016, 29(5): 770−777. ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, et al. Impact of avoiding light on bitterness and astringency, tannin content, morphology and distribution of Dendrocalamus latiflorus [J]. Forest Research, 2016, 29(5): 770−777. DOI: 10.13275/j.cnki.lykxyj.2016.05.021.

ZHANG Zhiyuan, DING Xingcui, CUI Fengxin, et al. Impact of avoiding light on bitterness and astringency, tannin content, morphology and distribution of Dendrocalamus latiflorus [J]. Forest Research, 2016, 29(5): 770−777. DOI: 10.13275/j.cnki.lykxyj.2016.05.021.