氮硫对腌制叶用芥菜营养品质的影响  

EFFECTS OF NITROGEN AND SULPHUR APPLICATION ON NUTRITIONAL QUALITY IN PICKLED LEAF MUSTARD

作　　者：李娟[1] 朱祝军[1] 王萍[1] 

机构地区：[1]浙江大学农业与生物技术学院园艺系农业部园艺植物生长发育与生物技术重点开放实验室

出　　处：《核农学报》2006年第2期135-139,共5页Journal of Nuclear Agricultural Sciences

基　　金：中德科学中心项目资助(GZ154;156)

摘　　要：通过对不同氮硫处理的两个品种叶用芥菜(雪里蕻和包包青菜)进行腌制加工,研究氮硫对其营养品质的影响。结果表明,增加氮肥量,腌制叶用芥菜的可溶性总糖、还原糖和蔗糖含量显著降低,而其可溶性蛋白质、硝酸盐和亚硝酸盐含量则显著增加;增加硫肥量,腌制叶用芥菜的蔗糖含量、可溶性蛋白质和腌制包包青菜硝酸盐含量显著增加,而叶用芥菜的亚硝酸盐含量则显著降低。两个品种相比较,腌制雪里蕻的还原糖含量、可溶性蛋白质和硝酸盐含量显著高于腌制包包青菜,相反,腌制包包青菜的亚硝酸盐含量则显著高于腌制雪里蕻。品种差异及氮、硫处理对腌制叶用芥菜中营养元素(N、S、P、K、Ca、Mg、Fe)含量均有显著影响,并呈现不同的变化规律。Effects of nitrogen and sulphur application on nutritional quality of pickled leaf mustard （ Brassica juncea, cv. Xuelihong and cv. Baobaoqingcai） were studied. The results showed that total soluble sugar, reducing sugar and sucrose content in pickled leaf mustard were significantly decreased by increasing applied nitrogen, however the soluble protein, nitrate and nitrite content in pickled leaf mustard were increased. Sulphur application significantly increased sucrose and the soluble protein content in pickled leaf mustard and the nitrate content in pickled leaf mustard （cv. Baobaoqingcai）, but significantly decreased the nitrite content in pickled leaf mustard. The reducing sugar content, the soluble protein and nitrate content in pickled leaf mustard was significantly higher in cv. Xuelihong than in cv. Baobaoqingcai, but contrary to the nitrite content. Cultivars, nitrogen, sulphur significantly influenced the nutritional elements （N, S, P, K, Ca, Mg, Fe） content in pickled leaf mustard, and different change trends were observed.

关 键 词：叶用芥菜 腌制 氮 硫 营养品质 

分 类 号：S637.2[农业科学—蔬菜学]