## 3 Results and Discussion  
### Changes in the Migration of Nutrients  
Figure 2 shows the changes in the contents of total sugar, reducing sugar, protein, total amino acids, total phenols and total sterols during the processing of canned clear water bamboo shoots. BS1 has a moisture content of 90.42 \(\pm\) 0.43 g/100 g, total sugar content of 1.97 \(\pm\) 0.05 g/100 g and reducing sugar content of 0.85 \(\pm\) 0.03 g/100 g. The presence of carbohydrates can lay solid nutrients for the growth of bamboo shoots into bamboo. Fresh bamboo shoots are a rich source of protein, with a crude protein content of 2.45 \(\pm\) 0.03 g/100 g and a total amino acid content of 0.85 \(\pm\) 0.01 g/100 g. The total phenol content of secondary metabolites was 48.36 \(\pm\) 0.18 mg/100 g, and the total sterol  
content was 74.89 \(\pm\) 2.77 mg/100 g. The basic nutrient content of fresh bamboo shoots varies greatly due to different varieties, growth environments and analysis methods [13]. Figure 2A,B are bar graphs of the nutrient content of fresh bamboo shoots after boiling, fermentation and sterilization. After boiling, the total sugar, reducing sugar, protein and total amino acid content of fresh bamboo shoots decreased significantly (_p_ < 0.05). Boiling for 30 min at 80 \({}^{\circ}\)C resulted in the dissolution of water-soluble nutrients from the bamboo shoots. The protein content decreased after boiling the bamboo shoots at high temperature, the content decreased sharply to 1.22 \(\pm\) 0.05 g/100 g. The previous study also showed that the protein content of bamboo shoots after boiling (1.45 g/100 g wet basis) is lower than that of fresh bamboo shoots (2.08 g/100 g wet basis), and the carbohydrate loss is about 46% [14]. This is consistent with changes in the BS5. The test result of the nutrient content of the BSJS5 can also partially explain the reason for the decrease of such substances in the bamboo shoots. The total sugar, reducing sugar, protein and total amino acids in BSJS5 all increase significantly from zero. Both the boiling and sterilization processes are heat treatment, by which the total content of sugar and protein in the bamboo shoots is reduced and leaks into the bamboo shoots soaking solution. On the contrary, total sterols show an upward trend after boiling and steam sterilization. Phytosterols are a kind of secondary metabolites, which are slightly soluble in water and easily soluble in organic matter. Therefore, sterols are less dissolved in BSJS5. There is no significant change in total phenols during the whole process, and even the fermentation process cannot increase its content. Contrary to the conclusions of other researchers, the reason is probably due to the different microorganisms mainly acting in the fermentation process [15]. Further research is necessary. During the fermentation process, the microorganisms grow and reproduce by using the sugar, protein and amino acids in the bamboo shoots. The total sugar content is significantly reduced because of the activity of microorganisms (_p_ < 0.05). Meanwhile, the total sugar content of the bamboo shoots is dissolved into the bamboo shoots soaking solution, which increases the total sugar content of the bamboo shoots soaking solution. However, due to the long carbon chain of the polysaccharide structure and poor hydrophilicity [16], the sugars dissolved in bamboo shoots are mostly low-molecular-weight sugars (reducing sugars). While using protein to break down into short peptides and amino acids, microorganisms also produce a large number of enzymes for metabolism, as well as the high  
Figure 2: Histogram of changes in nutrients during processing. a, b, c, d indicate significant differences (_p_ < 0.05), and all data are calculated on a wet basis; (**A**,**B**) were the changes of main nutrients in bamboo shoots during processing; (**C**,**D**) were the changes of main nutrients in bamboo shoots soaking solution during processing.