Amino acid content of each part of winter shoot and spring shoot of phyllostachys pubessens was determined 在毛竹冬笋和春笋两个不同生长时期，对笋体各部位氨基酸含量进行测定分析。
3.
The results are as follows : there is a high content amino acid which makes up the protein for winter and spring shoot ; the essential amino acid content covers 27 . 5 % 3 30 . 5 % of the total amino acid content 发现不同时期笋体中组成蛋白质的氨基酸种类齐全含量高；必需氨基酸占氨基酸总量的27 5 30 5 。
