金佛山方竹鲜笋品质海拔分异及驱动因素分析

doi:10.3864/j.issn.0578-1752.2026.13.015

摘要/Abstract

摘要：

【目的】揭示金佛山方竹鲜笋品质沿海拔梯度的变化规律及其主要土壤养分驱动因子，为高品质金佛山方竹笋的精准培育与资源高效利用提供理论依据。【方法】基于金佛山方竹在自然保护区内的分布格局与出笋规律，分别在1 850、1 950、2 050和2 150 m海拔设置5个标准样地，系统测定不同海拔鲜笋营养成分、氨基酸组成、呈味物质及质构，并同步分析林下土壤养分状况。运用冗余分析（RDA）、线性回归及结构方程模型（SEM），综合解析鲜笋品质的海拔差异及其主要土壤因子。【结果】在基础营养成分和矿质元素中，蛋白质、粗脂肪、可溶性糖、维生素C、氨基酸态氮、还原糖、三萜类化合物、灰分、膳食纤维以及钠、镁、钙、铁、锌和硒等在不同海拔间无显著差异（P>0.05），而钾含量随海拔升高显著增加（P<0.05），2 150 m鲜笋钾含量为1 850 m的1.50倍。总氨基酸及13种氨基酸含量在不同海拔间无显著差异（P>0.05），但丝氨酸、丙氨酸和酪氨酸对海拔敏感。其中，2 150、2 050和1 950 m鲜笋丝氨酸显著高于1 850 m，1 950 m鲜笋丙氨酸显著高于1 850 m，2 050 m鲜笋酪氨酸显著高于1 850 m（P<0.05）。在鲜笋呈味物质及质构指标中，纤维素、木质素、草酸、总黄酮、鲜味、苦味及无味氨基酸在不同海拔间无显著差异（P>0.05），但单宁和甜味氨基酸受海拔影响显著（P<0.05），单宁含量随海拔升高呈下降趋势，以海拔2 150 m最低，甜味氨基酸含量以1 950 m最高。鲜笋硬度随海拔升高呈下降趋势，而脆度逐渐增加，但2个指标在不同海拔间无显著差异（P>0.05），其中1 850 m鲜笋硬度最高，2 150 m脆度最高。回归分析结果显示，钾和丝氨酸含量随海拔升高呈正线性关系，而单宁则呈负线性关系（R²=0.50）。RDA结果表明，土壤pH、有机碳（soil organic carbon，SOC）和全氮（total nitrogen，TN）是驱动鲜笋品质分异的主要土壤养分因子。SEM结果进一步显示，海拔通过促进TN和SOC积累，引起土壤pH下降，从而间接调控鲜笋营养和风味品质。【结论】高海拔有利于钾和甜味氨基酸积累，同时降低单宁，改善风味。TN、SOC及pH是鲜笋品质分异的主要驱动因子，海拔通过调控土壤养分含量间接影响鲜笋品质。

关键词: 金佛山方竹, 鲜笋, 营养品质, 食味品质, 土壤养分, 冗余分析, 结构方程模型

Abstract:

【Objective】 This study aimed to reveal the variation patterns of Chimonobambusa utilis fresh shoot quality along an altitudinal gradient and to identify the main soil nutrient driving factors, providing a theoretical basis for the precise cultivation and efficient utilization of high-quality C. utilis shoots.【Method】Based on the distribution pattern and sprouting regularity of C. utilis in the nature reserve, five standard sample plots were established at altitudes of 1 850, 1 950, 2 050, and 2 150 m, respectively. The nutritional components, amino acid composition, flavor substances, and texture of fresh shoots at different altitudes were systematically determined, and the nutrient status of the understory soil was simultaneously analyzed. Redundancy analysis (RDA), linear regression, and structural equation modeling (SEM) were used to comprehensively analyze the altitudinal differences in fresh shoot quality and its main soil factors.【Result】Among basic nutrients and mineral elements, there were no significant differences (P>0.05) in protein, crude fat, soluble sugar, vitamin C, amino acid-state nitrogen, reducing sugar, triterpenoids, ash, dietary fiber, sodium, magnesium, calcium, iron, zinc, and selenium among different altitudes. However, potassium content increased significantly with increasing altitude (P<0.05), and the potassium content of fresh bamboo shoots at 2 150 m was 1.50 times higher than that at 1 850 m. There were no significant differences in total amino acids and the content of 13 amino acids among different altitudes (P>0.05), but serine, alanine, and tyrosine were sensitive to altitude. Specifically, serine in fresh bamboo shoots at 2 150 m, 2 050 m, and 1 950 m was significantly higher than that at 1 850 m; alanine in fresh bamboo shoots at 1 950 m was significantly higher than that at 1 850 m; tyrosine in fresh bamboo shoots at 2 050 m was significantly higher than that at 1 850 m (P<0.05). Among the taste and texture indicators of fresh bamboo shoots, there were no significant differences in cellulose, lignin, oxalic acid, total flavonoids, umami, bitterness, and tasteless amino acids among different altitudes (P>0.05). However, tannin and sweet amino acids were significantly affected by altitude (P<0.05). The highest hardness of fresh bamboo shoots was at 1 850 m, and the highest crispness was at 2 150 m. Regression analysis showed that potassium and serine content exhibited a positive linear relationship with increasing altitude, while tannin content exhibited a negative linear relationship (R²=0.50). The RDA results indicated that soil pH, SOC (soil organic carbon), and TN (total nitrogen) were the primary soil nutrient factors driving the differentiation of fresh bamboo shoot quality. The SEM results further revealed that altitude indirectly regulated the nutritional and flavor quality of fresh bamboo shoots by promoting TN and SOC accumulation and decreasing soil pH. 【Conclusion】High altitude was conducive to the accumulation of potassium and sweet amino acids while reducing tannins, thus improving flavor. TN, SOC, and pH were the main driving factors for the differentiation of fresh bamboo shoot quality, and altitude indirectly affected the quality of fresh bamboo shoots by regulating soil nutrient content.

Key words: Chimonobambusa utilis, fresh bamboo shoots, nutritional quality, taste quality, soil nutrients, redundancy analysis, structural equation modeling

曾清苹, 刘涵, 聂堂杰, 蒋宣斌, 李红艳, 唐佳佳, 申玲, 陈丽洁, 罗小刚, 谢成伟, 童龙. 金佛山方竹鲜笋品质海拔分异及驱动因素分析[J]. 中国农业科学, 2026, 59(13): 2946-2961.

ZENG QingPing, LIU Han, NIE TangJie, JIANG XuanBin, LI HongYan, TANG JiaJia, SHEN Ling, CHEN LiJie, LUO XiaoGang, XIE ChengWei, TONG Long. Elevation-Related Variation and Key Environmental Drivers of Fresh Bamboo Shoot Quality in Chimonobambusa utilis from Jinfo Mountain in China[J]. Scientia Agricultura Sinica, 2026, 59(13): 2946-2961.

图/表 13

图1

表1

图2

图3

表2

图4

图5

表3

图6

图7

图8

图9

表4

参考文献 65

[1]	Bal L M, Singhal P, Satya S, Naik S N, Kar A. Bamboo shoot preservation for enhancing its business potential and local economy: A review[J]. Critical Reviews in Food Science and Nutrition, 2012, 52(9): 804-814.
[2]	徐森, 董亚文, 陈双林, 郭子武, 杨丽婷, 谢燕燕. 覆盖雷竹笋箨叶碳氮代谢特征及其与竹笋食味品质的关系[J]. 林业科学, 2022, 58(8): 109-116.
	Xu S, Dong Y W, Chen S L, Guo Z W, Yang L T, Xie Y Y. Characteristics of carbon and nitrogen metabolism in sheath leaves and its relationship with taste quality of Phyllostachys violascens ‘Prevernalis’ shoots under mulching[J]. Scientia Silvae Sinicae, 2022, 58(8): 109-116. (in Chinese)
[3]	何大敏, 缪荣浩, 路纪芳, 付冬梅, 方维业, 孙亚茹, 展茂魁. 贵州八种竹笋营养成分含量分析及综合评价[J]. 食品与发酵工业, 2026, 52(6): 354-362.
	He D M, Miao R H, Lu J F, Fu D M, Fang W Y, Sun Y R, Zhan M K. Analysis and comprehensive evaluation of nutritional components in eight varieties of bamboo shoots from Guizhou[J]. Food and Fermentation Industries, 2026, 52(6): 354-362. (in Chinese)
[4]	Wang M, Yu A Q, Hu W J, Zhang Z J, Wang Z B, Meng Y H, Yang B Y, Kuang H X. Extraction, purification, structural characteristic, health benefit, and product application of the polysaccharides from bamboo shoot: A review[J]. International Journal of Biological Macromolecules, 2024, 271: 132581.
[5]	陈中爱, 耿阳阳, 黄珊, 吕都, 唐健波, 王梅, 王德斌. 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 Z A, Geng Y Y, Huang S, Lü D, Tang J B, Wang M, Wang D B. Analysis and comprehensive evaluation of nutritional quality of bamboo shoots from different cultivars[J]. Science and Technology of Food Industry, 2023, 44(3): 262-268. (in Chinese)
[6]	Cheng X K, Wang G Y, Zhou Y F, Pan C Y, Wang Z K, Zhou G M, Shi Y J. Biofertilizer outcompete chemical fertilizer in enhancing carbon sequestration in Moso bamboo (Phyllostachys edulis (Carriere) J. HouZeau) forests[J]. Industrial Crops and Products, 2025, 232: 121244.
[7]	Bahru T, Ding Y L. A review on bamboo resource in the African Region: A call for special focus and action[J]. International Journal of Forestry Research, 2021, 2021: 8835673.
[8]	Singhal P, Bal L M, Satya S, Sudhakar P, Naik S N. Bamboo shoots: A novel source of nutrition and medicine[J]. Critical Reviews in Food Science and Nutrition, 2013, 53(5): 517-534.
[9]	刘欣, 姜鹏飞, 傅宝尚, 杨晶琦, 祁立波, 尚珊. 竹笋膳食纤维的提取、生理功能特性及其在食品中的应用[J]. 食品与发酵工业, 2023, 49(3): 354-362.
	Liu X, Jiang P F, Fu B S, Yang J Q, Qi L B, Shang S. Extraction and physiological functionality of dietary fiber from bamboo shoots and its application in food[J]. Food and Fermentation Industries, 2023, 49(3): 354-362. (in Chinese)
[10]	张景润, 左珂怡, 凡莉莉, 郭子武, 林华, 胡瑞财, 陈双林. 苦竹笋营养和食味品质的区域分异及其环境驱动作用[J]. 生态学杂志, 2025, 44(3): 728-735.
	Zhang J R, Zuo K Y, Fan L L, Guo Z W, Lin H, Hu R C, Chen S L. Regional variation in nutritional and flavor quality of bamboo shoots (Pleioblastus amarus) and its environ-mental drivers[J]. Chinese Journal of Ecology, 2025, 44(3): 728-735. (in Chinese)
[11]	李建伟, 覃万玲, 辉朝茂, 陈倩, 王雨濛, 朱书红, 赵秀婷, 刘蔚漪. 甜龙竹笋品质的地理变异及其与立地环境的关系[J]. 林业科学, 2024, 60(11): 75-83.
	Li J W, Qin W L, Hui C M, Chen Q, Wang Y M, Zhu S H, Zhao X T, Liu W Y. Geographical variation in quality of Dendrocalamus brandisii bamboo shoots and its relationship with site conditions[J]. Scientia Silvae Sinicae, 2024, 60(11): 75-83. (in Chinese)
[12]	贾冬冬, 梁绍煜, 熊建文, 潘慧玲, 朱秀芬, 崔娜, 徐振国. 柳州市不同产区麻竹笋品质分析[J]. 广西林业科学, 2024, 53(1): 87-93.
	Jia D D, Liang S Y, Xiong J W, Pan H L, Zhu X F, Cui N, Xu Z G. Analysis on Dendrocalamus latiflorus shoot qualities in different areas of Liuzhou[J]. Guangxi Forestry Science, 2024, 53(1): 87-93. (in Chinese)
[13]	李苑, 张令, 黎祖尧, 张艳华, 张雷, 孙娅东. 不同产地厚竹笋的营养成分及其对土壤养分的响应特征[J]. 经济林研究, 2017, 35(4): 147-154.
	Li Y, Zhang L, Li Z Y, Zhang Y H, Zhang L, Sun Y D. Nutrition components and soil nutrients response characterisitcs of Phyllostachys edulis ‘Pachyloen’ shoots from different habitats[J]. Non-wood Forest Research, 2017, 35(4): 147-154. (in Chinese)
[14]	Ayer S, Poudel S, Adhikari K, Shapkota J, Bhatta K P, Gautam J, Maraseni T, Maharjan M. Effect of elevation on soil quality under bamboo (Bambusa teres Buch.-Ham. Ex Munro) stands outside forest areas in Eastern Nepal[J]. Advances in Bamboo Science, 2025, 11: 100149.
[15]	Alves L F, Vieira S A, Scaranello M A, Camargo P B, Santos F A M, Joly C A, Martinelli L A. Forest structure and live aboveground biomass variation along an elevational gradient of tropical Atlantic moist forest (Brazil)[J]. Forest Ecology and Management, 2010, 260(5): 679-691.
[16]	Luizão R C C, Luizão F J, Paiva R Q, Monteiro T F, Sousa L S, Kruijt B. Variation of carbon and nitrogen cycling processes along a topographic gradient in a central Amazonian forest[J]. Global Change Biology, 2004, 10(5): 592-600.
[17]	郭子武, 杨丽婷, 林华, 陈双林, 杨清平. 沙县苦竹笋外观、营养和食味品质变异的海拔效应[J]. 生态学杂志, 2019, 38(1): 83-88.
	Guo Z W, Yang L T, Lin H, Chen S L, Yang Q P. Effects of altitude on the variation of appearance, nutrition, and taste for bamboo shoots of Pleioblastus amarus in Shaxian, Fujian Province[J]. Chinese Journal of Ecology, 2019, 38(1): 83-88. (in Chinese)
[18]	时俊帅, 陈双林, 郭子武, 高平珍. 3个海拔梯度对高节竹笋品质的影响[J]. 林业科学研究, 2018, 31(4): 113-117.
	Shi J S, Chen S L, Guo Z W, Gao P Z. Influence of altitudes on quality of Phyllostachys prominens shoot[J]. Forest Research, 2018, 31(4): 113-117. (in Chinese)
[19]	张雨峰, 代丽, 谢寅峰, 马迎莉, 汤文华, 袁婷婷. 不同海拔金佛山方竹出笋及幼竹生长特性[J]. 南京林业大学学报(自然科学版), 2019, 43(5): 199-203.
	Zhang Y F, Dai L, Xie Y F, Ma Y L, Tang W H, Yuan T T. Study on growth characteristics of young bamboo and shooting of Chimonobambusa utilis at different altitudes[J]. Journal of Nanjing Forestry University (Natural Sciences Edition), 2019, 43(5): 199-203. (in Chinese)
[20]	秦敏, 王晓芹, 卞丽丽, 伍虹雨, 姚文静, 林树燕. 金佛山方竹不同出土高度和部位竹笋营养品质分析[J]. 南京林业大学学报(自然科学版), 2024, 48(6): 79-90.
	Qin M, Wang X Q, Bian L L, Wu H Y, Yao W J, Lin S Y. Nutritional quality analysis of Chimonobambusa utilis bamboo shoots at different heights and parts[J]. Journal of Nanjing Forestry University (Natural Sciences Edition), 2024, 48(6): 79-90. (in Chinese)
[21]	Zhang C, Yan J, Pei J G, Jiang Y J. Hydrochemical variations of epikarst springs in vertical climate zones: A case study in Jinfo Mountain National Nature Reserve of China[J]. Environmental Earth Sciences, 2011, 63(2): 375-381.
[22]	任春春, 贾玉龙, 娄义龙, 乔世玉, 许文静, 秦礼康. 贵州金佛山方竹笋营养及功能成分剖析[J]. 食品与发酵工业, 2021, 47(10): 214-221.
	Ren C C, Jia Y L, Lou Y L, Qiao S Y, Xu W J, Qin L K. Analysis of nutritional and functional components of bamboo shoots in Chimonobambusa utilis, Guizhou[J]. Food and Fermentation Industries, 2021, 47(10): 214-221. (in Chinese)
[23]	张仁固, 李明, 汪晓晴, 刘立才. 南川方竹笋特殊品质形成原因初探[J]. 世界竹藤通讯, 2010, 8(1): 30-33.
	Zhang R G, Li M, Wang X Q, Liu L C. Preliminary study of the forming of special quality of Chimonobambusa utilis bamboo shoot in Nanchuan, Chongqing[J]. World Bamboo and Rattan, 2010, 8(1): 30-33. (in Chinese)
[24]	Zu K L, Wang Z H, Lenoir J, Shen Z H, Chen F S, Shrestha N. Different range shifts and determinations of elevational redistributions of native and non-native plant species in Jinfo Mountain of subtropical China[J]. Ecological Indicators, 2022, 145: 109678.
[25]	Cai X, Long Z J, Li Y Y, Cao Y, Wang B Y, Zhao B, Ren P, Zhao X, Huang Y, Lu X Q, Hu S L, Xu G. Divergent assembly of soil microbial necromass from microbial and organic fertilizers in Chimonobambusa hejiangensis forest[J]. Frontiers in Microbiology, 2024, 15: 1291947.
[26]	Li S, Yang Q Y, Sun X Z, Shang L L, Yang S M, Jiang Z H. The behavior and mechanism of longitudinal liquid permeation in Moso bamboo (Phyllostachys edulis)[J]. Industrial Crops and Products, 2025, 232: 121255.
[27]	Tong L, Zeng Q P, Guo Y, Li Y J, Li H Y, Chen L J, Liu X. Functional characterization in Chimonobambusa utilis reveals the role of bHLH gene family in bamboo sheath color variation[J]. Frontiers in Plant Science, 2025, 16: 1514703.
[28]	李杉杉. 凯氏定氮法测定蛋白质的方法分析[J]. 现代食品, 2018, 11(21): 140-142.
	Li S S. Analysis the methods of protein determination by Kjeldahl method[J]. Modern Food, 2018, 11(21): 140-142. (in Chinese)
[29]	程月红, 鲍连艳, 王健, 冯炜, 李静, 于艳艳. 食品中脂肪测定方法对比研究[J]. 现代农业科技, 2018(16): 234, 240.
	Cheng Y H, Bao L Y, Wang J, Feng W, Li J, Yu Y Y. Comparison of methods for determination of fat in foods[J]. XianDai NongYe KeJi, 2018(16): 234, 240. (in Chinese)
[30]	张述伟, 宗营杰, 方春燕, 黄赛华, 李静, 许建华, 王亦菲, 刘成洪. 蒽酮比色法快速测定大麦叶片中可溶性糖含量的优化[J]. 食品研究与开发, 2020, 41(7): 196-200.
	Zhang S W, Zong Y J, Fang C Y, Huang S H, Li J, Xu J H, Wang Y F, Liu C H. Optimization of anthrone colorimetric method for rapid determination of soluble sugar in barley leaves[J]. Food Research and Development, 2020, 41(7): 196-200. (in Chinese)
[31]	张彩珍. 2, 6-二氯靛酚滴定法测定鲜榨桃汁中维生素C含量[J]. 食品安全导刊, 2021(24): 53, 55.
	Zhang C Z. Determination of vitamin C in freshly squeezed peach juice by 2, 6-dichloroindophenol titration[J]. China Food Safety Magazine, 2021(24): 53, 55. (in Chinese)
[32]	张海神, 钟圆圆, 林秋凤. 酸度计法测定蚝油中的氨基酸态氮的不确定度评价[J]. 广州化工, 2024, 52(10): 78-80.
	Zhang H S, Zhong Y Y, Lin Q F. Evaluation of uncertainty in determination of amino acid nitrogenon oyster sauce by acidimeter method[J]. Guangzhou Chemical Industry, 2024, 52(10): 78-80. (in Chinese)
[33]	余丽梅, 向平, 叶丽娟, 刘晶. 四种水果中还原糖含量的测定与分析[J]. 广东化工, 2021, 48(16): 243-244, 248.
	Yu L M, Xiang P, Ye L J, Liu J. Determination and analysis of reducing sugar in four kinds of fruits[J]. Guangdong Chemical Industry, 2021, 48(16): 243-244, 248. (in Chinese)
[34]	徐晓萍, 戴尽璇, 朱莉. 紫外可见分光光度法测定灵芝孢子油中三萜类化合物含量[J]. 化工时刊, 2018, 32(10): 29-31, 42.
	Xu X P, Dai J X, Zhu L. Determination of triterpenoids in ganodeerma lucidum spore oil by ultraviolet visible spectrophotometric method[J]. Chemical Industry Times, 2018, 32(10): 29-31, 42. (in Chinese)
[35]	张文会, 顿珠次仁, 强小林. 酶法制备青稞麸膳食纤维的工艺优化[J]. 粮食加工, 2013, 38(5): 58-60.
	Zhang W H, Dunzhurenci, Qiang X L. Optimization of enzymatic preparation of barley bran dietary fiber[J]. Grain Processing, 2013, 38(5): 58-60. (in Chinese)
[36]	刘仙金. 电感耦合等离子体质谱法(ICP-MS)测定坛紫菜中矿物质元素含量[J]. 福建农业科技, 2019, 50(9): 36-39.
	Liu X J. Determination of mineral element contents in Porphyra haitanensi by using inductively coupled plasma mass spectrometry (ICP-MS)[J]. Fujian Agricultural Science and Technology, 2019, 50(9): 36-39. (in Chinese)
[37]	莫润宏, 汤富彬, 丁明, 屈明华, 倪张林, 沈丹玉, 钟冬莲. 氨基酸分析仪法测定竹笋中游离氨基酸[J]. 化学通报, 2012, 75(12): 1126-1131.
	Mo R H, Tang F B, Ding M, Qu M H, Ni Z L, Shen D Y, Zhong D L. Determination of free amino acids in bamboo shoot by amino acids analyzer[J]. Chemistry, 2012, 75(12): 1126-1131. (in Chinese)
[38]	徐欣然, 王明, 刘莉, 刘财汶, 胡又丹, 程晓彬, 赵钢, 严俊. 燕麦秸秆纤维素测定方法比较及响应面优化分析[J]. 饲料研究, 2020, 43(3): 68-73.
	Xu X R, Wang M, Liu L, Liu C W, Hu Y D, Cheng X B, Zhao G, Yan J. Comparison of methods for determination of oat straw cellulose and optimization analysis of response surface[J]. Feed Research, 2020, 43(3): 68-73. (in Chinese)
[39]	中华人民共和国农村农业部. NY/T3494-2019农业生物质原料纤维素、半纤维素、木质素测定[S]. 北京: 中国农业出版社, 2019.
	Ministry of Agriculture and Rural Affairs of the People’s Republic of China. NY/T3494-2019 Agricultural biomass raw materials- Determination of cellulose, hemicellulose and lignin[S]. Beijing: China Agriculture Press, 2019. (in Chinese)
[40]	中华人民共和国农业部. NY/T1600-2008水果、蔬菜及其制品中单宁含量的测定[S]. 北京: 中国标准出版社, 2008.
	Ministry of Agriculture of the People’s Republic of China. NY/T1600-2008 Determination of tannin content in fruits, vegetables and derived products[S]. Beijing: China Standards Press, 2008. (in Chinese)
[41]	中华人民共和国卫生部. GB/T12456-2008 食品中总酸的测定[S]. 北京: 中国标准出版社, 2008.
	Ministry of Health of the People’s Republic of China. GB/T12456-2008 Determination of total acid in foods[S]. Beijing: China Standards Press, 2008. (in Chinese)
[42]	周亚琦, 董杰, 官凤英, 范少辉. 竹阔混交林研究进展与展望[J]. 林业资源管理, 2016(3): 145-150.
	Zhou Y Q, Dong J, Guan F Y, Fan S H. Progress and prospects of the research on mixed bamboo and broadleaf forest[J]. Forest Resources Management, 2016(3): 145-150. (in Chinese)
[43]	She C Y, Yu Y L, Wan M J, Abubakar A A, Luo W X, Liu J C, Tao J P. Forest canopy structures and bamboo rhizome internodes impact the appearance quality of bamboo shoots[J]. Forests, 2023, 14(12): 2435.
[44]	Jana U K, Bhardwaj P K, Jeyaram K, Shukla J K, Somkuwar B G, Mukherjee P K. Bamboo shoots: Comprehensive perspectives on food composition, nutritional value, and therapeutic potential[J]. Journal of Food Composition and Analysis, 2025, 140: 107198.
[45]	徐田, 廖永坚, 宁德鲁. 不同产地金佛山方竹竹笋营养成分分析[J]. 竹子学报, 2023, 42(1): 11-17.
	Xu T, Liao Y J, Ning D L. Nutrient analysis of Chimonobambusa utilis shoots from five different habitats[J]. Journal of Bamboo Research, 2023, 42(1): 11-17. (in Chinese)
[46]	杨金来, 高贵宾, 张甫生, 郑炯, 吴良如. 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 J L, Gao G B, Zhang F S, Zheng J, Wu L R. 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. (in Chinese)
[47]	余松夏, 龙昭航. 金佛山方竹笋的营养价值及储藏保鲜技术研究进展[J]. 食品安全导刊, 2021(26): 133-134, 136.
	Yu S X, Long Z H. Research progress on nutritional value and storage and preservation technology of bamboo shoots in Jinfo Mountain[J]. China Food Safety Magazine, 2021(26): 133-134, 136. (in Chinese)
[48]	He K H, Li Q, Li Y, Li B, Liu S L. Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion[J]. Food Chemistry, 2020, 310: 125925.
[49]	Wu W J, Hu J, Gao H Y, Chen H J, Fang X J, Mu H L, Han Y C, Liu R L. The potential cholesterol-lowering and prebiotic effects of bamboo shoot dietary fibers and their structural characteristics[J]. Food Chemistry, 2020, 332: 127372.
[50]	Hasanuzzaman M, Bhuyan M H M B, Nahar K, Hossain M S, Al Mahmud J, Hossen M S, Masud A A C, Moumita, Fujita M. Potassium: A vital regulator of plant responses and tolerance to abiotic stresses[J]. Agronomy, 2018, 8(3): 31.
[51]	潘红丽, 李迈和, 蔡小虎, 吴杰, 杜忠, 刘兴良. 海拔梯度上的植物生长与生理生态特性[J]. 生态环境学报, 2009, 18(2): 722-730.
	Pan H L, Li M H, Cai X H, Wu J, Du Z, Liu X L. Responses of growth and ecophsiology of plants to altitude[J]. Ecology and Environmental Sciences, 2009, 18(2): 722-730. (in Chinese)
[52]	韩晓芳, 彭柯力, 吴海霞, 宋珊珊, 李亚辉, 朱晔荣, 白艳玲, 王勇. 丝氨酸对光呼吸基因节律的影响机制初探[J]. 植物生理学报, 2016, 52(9): 1397-1405.
	Han X F, Peng K L, Wu H X, Song S S, Li Y H, Zhu Y R, Bai Y L, Wang Y. A preliminary study on the mechanism of the effect of serine on the rhythm of photorespiration genes[J]. Plant Physiology Journal, 2016, 52(9): 1397-1405. (in Chinese)
[53]	Plaxton W C. The organization and regulation of plant glycolysis[J]. Annual Review of Plant Physiology and Plant Molecular Biology, 1996, 47: 185-214.
[54]	Xu J J, Fang X, Li C Y, Yang L, Chen X Y. General and specialized tyrosine metabolism pathways in plants[J]. aBIOTECH, 2020, 1(2): 97-105.
[55]	何强, 姚开, 石碧. 植物单宁的营养学特性[J]. 林产化学与工业, 2001, 21(1): 80-85.
	He Q, Yao K, Shi B. Nutriological properties of vegetable tannins[J]. Chemistry and Industry of Forest Products, 2001, 21(1): 80-85. (in Chinese)
[56]	徐森, 杨丽婷, 陈双林, 郭子武, 谷瑞, 章超. 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 S, Yang L T, Chen S L, Guo Z W, Gu R, Zhang C. 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. (in Chinese)
[57]	叶佳敏, 张名位, 卢琦, 张瑞芬, 邓梅. 乳酸菌半固态发酵对沙田柚果粉苦味及活性成分的影响[J]. 中国农业科学, 2024, 57(13): 2662-2673. DOI: 10.3864/j.issn.0578-1752.2024.13.013.
	Ye J M, Zhang M W, Lu Q, Zhang R F, Deng M. Effects of semi-solid fermentation with Lactobacillus on the bitterness and active components of Shatianyu (Citrus grandis L.Osbeck) fruit powder [J]. Scientia Agricultura Sinica, 2024, 57(13): 2662-2673. DOI: 10.3864/j.issn.0578-1752.2024.13.013. (in Chinese)
[58]	王昕怡, 陈铭珏, 胡晨阳, 李博雅, 邓先俊. 竹笋食味品质评价指标及其提升技术研究进展[J]. 安徽农学通报, 2023, 29(4): 128-131.
	Wang X Y, Chen M J, Hu C Y, Li B Y, Deng X J. Research progress on evaluation index and improvement technology of bamboo shoots’ eating quality[J]. Anhui Agricultural Science Bulletin, 2023, 29(4): 128-131. (in Chinese)
[59]	高婧, 陈益存, 高暝, 赵耘霄, 汪阳东. 植物单宁合成调控及其对环境的响应机制[J]. 生物技术通报, 2025, 41(7): 49-59.
	Gao J, Chen Y C, Gao M, Zhao Y X, Wang Y D. Regulation of plant tannin synthesis and mechanisms of its responses to environment[J]. Biotechnology Bulletin, 2025, 41(7): 49-59. (in Chinese)
[60]	耿想, 姚曦, 尤俊昊, 荀航, 汤锋. 不同干燥方式对竹笋品质的影响[J]. 食品与发酵工业, 2022, 48(16): 144-149.
	Geng X, Yao X, You J H, Xun H, Tang F. Effect of different drying methods on the quality of bamboo shoots[J]. Food and Fermentation Industries, 2022, 48(16): 144-149. (in Chinese)
[61]	Wu Z H, Fan G J, Wu C E, Li T T, Zhou D D, Li X J, Yan Z C, Cong K P, Hua X W. Dielectric barrier discharge plasma delayed the textural hardening of bamboo shoots by regulating cell wall metabolism[J]. Scientia Horticulturae, 2023, 321: 112322.
[62]	郑蓉. 产地绿竹笋品质及土壤养分的主成分与典型相关分析[J]. 浙江农林大学学报, 2012, 29(5): 710-714.
	Zheng R. Canonical correlation and principal components analysis of different production areas of Dendrocalamopsis oldhami with quality indicators of bamboo shoots and its soil nutrients[J]. Journal of Zhejiang A & F University, 2012, 29(5): 710-714. (in Chinese)
[63]	罗蔚生, 唐秋月, 蔡会德, 卢峰, 蒙检, 柳雄辉, 莫奇京. 广西大瑶山森林土壤养分随海拔梯度的变化[J]. 水土保持通报, 2025, 45(5): 91-102, 244.
	Luo W S, Tang Q Y, Cai H D, Lu F, Meng J, Liu X H, Mo Q J. Variation of forest soil nutrients with altitude gradient in Dayao Mountains of Guangxi[J]. Bulletin of Soil and Water Conservation, 2025, 45(5): 91-102, 244. (in Chinese)
[64]	赵建诚, 杨振亚, 王波, 倪惠菁. 鸡粪有机肥配施生物炭提高雷竹林土壤肥力和竹笋产量品质[J]. 植物营养与肥料学报, 2025, 31(3): 458-469.
	Zhao J C, Yang Z Y, Wang B, Ni H J. Combined application of chicken manure and biochar improves soil fertility and bamboo shoot yield and quality of Phyllostachys violascens Prevernalis forests[J]. Journal of Plant Nutrition and Fertilizers, 2025, 31(3): 458-469. (in Chinese)
[65]	肖淑媛, 任开格, 王娟, 沈健林, 喻舞阳, 陈宗顺, 安显鹏, 刘学军. 施肥对我国竹笋生产与竹林土壤环境的影响[J]. 农业现代化研究, 2022, 43(6): 1101-1109.
	Xiao S Y, Ren K G, Wang J, Shen J L, Yu W Y, Chen Z S, An X P, Liu X J. Effect of fertilization on bamboo shoots production and soil environment of bamboo forests[J]. Research of Agricultural Modernization, 2022, 43(6): 1101-1109. (in Chinese)

项目 Item	海拔 Altitude (m)
项目 Item	1850	1950	2050	2150
经度Longitude	107º12′33″	107º11′07″	107º11′38″	107º11′21″
纬度Latitude	29º00′49″	29º00′22″	29º01′12″	29º01′33″
坡度Slope (°)	8	2	6	3
坡向Slope direction	东南Southeast	东北Northeast	东East	东北Northeast
平均胸径 Mean diameter at breast height (cm)	3.03	3.13	3.26	3.18
金佛山方竹占比Proportion of Chimonobambusa utilis (%)	50	52	49.67	49.5
平均树高 Mean tree height (m)	5.2	5.15	5.5	5.6
密度 Density (plant/hm²)	29515	27414	27614	26113
主要阔叶树 Main broadleaf species	毛花槭Acer erianthum、青麸杨Rhus potaninii、扁刺锥Castanopsis platyacantha、白辛树Pterostyrax psilophyllus、房县槭Acer sterculiaceum subsp. Franchetii、灯台树Cornus controversa、毛花槭Acer erianthum、盐麸木Rhus chinensis、水青冈Fagus longipetiolata、栓皮栎Quercus variabilis	华西花楸Sorbus wilsoniana、微毛樱桃Prunus clarofolia、石灰花楸Sorbus folgneri、稠李Prunus padus、包果柯Lithocarpus cleistocarpus、金山杜鹃Rhododendron longipes var. chienianum、梾木Cornus macrophylla、扁刺锥Castanopsis platyacantha、中华木荷Schima sinensis	梾木Cornus macrophylla、匙叶栎Quercus dolicholepis、阔柄杜鹃Rhododendron platypodum、湖北海棠Malus hupehensis、石灰花楸Sorbus folgneri、微毛樱桃Prunus clarofolia、四川花楸Sorbus setschwanensis、巴东荚蒾Viburnum henry	金山杜鹃Rhododendron longipes var. chienianum、西南红山茶Camellia pitardii、巴东栎Quercus engleriana、包果柯Lithocarpus cleistocarpus、华西花楸Sorbus wilsoniana、五尖槭Acer maximowiczii、野八角Illicium simonsii

项目 Item	海拔 Altitude (m)
项目 Item	2150	2050	1950	1850
天冬氨酸Aspartic acid (mg·g^-1)	4.87±0.63a	4.62±0.83a	4.53±1.07a	3.98±0.78a
谷氨酸Glutamic acid (mg·g^-1)	3.25±0.40a	3.25±0.43a	3.12±0.40a	3.01±0.47a
丝氨酸Serine (mg·g^-1)	1.48±0.10a	1.46±0.06a	1.50±0.04a	1.34±0.11b
甘氨酸Glycine (mg·g^-1)	0.78±0.08a	0.74±0.08a	0.74±0.05a	0.71±0.08a
苏氨酸*Threonine (mg·g^-1)	0.94±0.09a	0.93±0.13a	0.93±0.10a	0.92±0.02a
丙氨酸Alanine (mg·g^-1)	1.24±0.14ab	1.18±0.22ab	1.34±0.14a	1.08±0.22b
异亮氨酸*Isoleucine (mg·g^-1)	0.58±0.06a	0.53±0.04a	0.58±0.06a	0.52±0.07a
亮氨酸*Leucine (mg·g^-1)	1.19±0.11a	1.10±0.10a	1.21±0.04a	1.09±0.13a
缬氨酸*Valine (mg·g^-1)	1.15±0.24a	1.12±0.08a	1.15±0.25a	1.06±0.29a
甲硫氨酸*Methionine (mg·g^-1)	0.28±0.08a	0.21±0.09a	0.23±0.04a	0.21±0.09a
苯丙氨酸*Phenylalanine (mg·g^-1)	0.81±0.09a	0.80±0.05a	0.79±0.07a	0.76±0.11a
组氨酸Histidine (mg·g^-1)	0.60±0.08a	0.57±0.05a	0.60±0.13a	0.60±0.07a
精氨酸Arginine (mg·g^-1)	0.97±0.15a	0.99±0.28a	0.89±0.05a	0.89±0.10a
半胱氨酸Cysteine (mg·g^-1)	0.44±0.40a	0.31±0.03a	0.31±0.08a	0.27±0.10a
酪氨酸Tyrosine (mg·g^-1)	0.52±0.09a	0.44±0.07ab	0.46±0.07ab	0.39±0.03b
赖氨酸*Lysine (mg·g^-1)	0.12±0.02a	0.11±0.01a	0.12±0.01a	0.12±0.01a
总氨基酸Total amino acid (mg·g^-1)	19.21±1.91a	18.36±1.13a	18.50±0.94a	16.93±1.65a
必须氨基酸Essential amino acid (mg·g^-1)	5.07±0.41a	4.80±0.17a	5.01±0.43a	4.67±0.95a
必需氨基酸占总氨基酸百分比Proportion of essential amino acid (%)	26.37±1.69a	26.17±2.77a	27.08±1.15a	27.57±3.37a

项目Item	2150 m	2050 m	1950 m	1850 m
硬度Hardness (g)	3 066.54±219.58a	3 219.66±57.59a	3 381.81±476.85a	3 335.17±584.05a
脆度Crispness (g)	3 460.72±287.23a	3 441.23±389.82a	2 915.06±591.25a	2 915.80±520.97a

指标 Index	模型指标值 Model index value	置信区间 Confidence interval
指标 Index	模型指标值 Model index value	95%	99%
SRMR	0.087	0.126	0.158
d_ULS	0.247	0.446	0.698
d_G	0.158	0.430	0.850