南京城郊蔬菜食用部位含硫量现状调查  

Investigation about Present of Sulphur Content on the Edible-position of Vegetable in the Suburbs of Nanjing

作　　者：潘如圭 潘秀琴 宋佩扬[3] 管建国[3] 杨争平 

机构地区：[1]江苏省植物研究所 [2]南京蔬菜科学研究所 [3]南京农业专科学校

出　　处：《南京农专学报》1994年第3期18-23,共6页Journal of Nanjing Agricultural Technology College

摘　　要：南京城郊蔬菜食用部位含硫量的现状:(1)一年四季的蔬菜以秋、冬季含硫量高,春、夏季低,这与秋、冬季大气中SO_2浓度升高相关。(2)不同蔬菜吸收大气中SO_2能力有明显的差别。大白菜吸SO_2能力最强(超过11g/kg),其次是莴笋、甘兰,最弱是芹菜和青蒜(低于4g/kg)。(3)不同蔬菜的食用部位硫含量是不同的,一般叶菜类蔬菜中硫含量高于果菜类蔬菜。(4)同季节,不同年份的同种蔬菜食用部位的硫含量有逐年下降趋势,表明南京城郊的大气SO_2的污染状况有明显的减轻。This paper reports sulphur content present on the edible-position of vegeta-bies in the suburbs of Nanjing, we have conclusions:(1) In the four seasons, autumn and winter vegetable contain high sulphur, but spring vegetable and summer-vegetable are not. This conclusion has a bearing on high SO2 density in atmospheric of autumn and winter. (2) Absorbing sulpur ability of different kinds vegetables are not alike. Absorbing sulphur ablity of Chinese cabbage is the strivest (over lig/kg) next are asparagus lettuce and wild cabbage. Celery and grean garlic's absorbing S ablity is the weakest (low 4g/kg). (3) The edible-position sulphur content of the different kinds vegetables are not alike. Generaly, edible-leaf-vegetable's sulphur content is higher than edible-fruit-vegetable's. (4) In different year of the same season, the edible position sulphur content of the same vegetable is dropped by degrees. It makes known that pollution state of atmospheric SO2 is distinct reduction in the suburbs of Nan-

关 键 词：蔬菜 食用部位 硫 含硫量 

分 类 号：S630.23[农业科学—蔬菜学]