外源硒对叶用莴苣营养品质和风味物质种类及含量的影响  

Effects of Exogenous Selenium on Nutritional Quality,and Components and Contents of Flavor Substances in Lettuce

作　　者：陈胜伦 周豪 刘豫 金卓君 杨聪 赵婉伊[1] 李彦华[1] 徐卫红[1] Chen Shenglun;Zhou Hao;Liu Yu;Jin Zhuojun;Yang Cong;Zhao Wanyi;Li Yanhua;Xu Weihong(College of Resources and Environment,Southwest University,Chongqing 400715)

机构地区：[1]西南大学资源环境学院

出　　处：《中国农学通报》2019年第20期121-125,共5页Chinese Agricultural Science Bulletin

基　　金：现代农业产业技术体系专项“国家大宗蔬菜产业技术体系”(CABS-23);国家科技支撑计划项目“沿湖地区农业面源污染防控与综合治理技术研究”(2007BAD87B10)

摘　　要：为研究外源硒对叶用莴苣营养品质和风味物质种类及含量的影响,采用盆栽试验研究叶面喷硒(0、0.1、0.2、0.4、0.8 mg/L)对叶用莴苣营养品质和风味品质的影响。结果显示,叶面施硒增加了叶用莴苣甜味氨基酸、鲜味氨基酸和苦味氨基酸含量,当浓度为0.2 mg/L时达到峰值。叶面喷施硒不同程度提高了有机酸总量及柠檬酸含量、苹果酸含量和酒石酸含量,当硒浓度为0.2 mg/L时,总酸含量、柠檬酸含量、苹果酸含量和酒石酸含量达到最大值。喷施0.8 mg/L外源硒使叶用莴苣风味物质总量增加了44.15%,其中2-辛醇、4-羟基-4-甲基环己酮、7-十七烷酮、乙酸己酯分别较对照增加了32.31%、28.87%、33.46%和80.52%。叶面喷硒可以提高叶用莴苣的营养品质、增加风味物质含量,以硒浓度为0.2 mg/L时品质最佳。The paper aims to study the effects of exogenous selenium on the nutritional quality, components and content of flavor substances in leaf lettuce. A pot experiment was set to explore the effect of spraying selenium(0, 0.1, 0.2, 0.4, 0.8 mg/L) on the nutritional quality and flavor of lettuce leaf. The results showed that foliar application of selenium increased the content of sweet amino acids, umami amino acids and bitter amino acids of leaf lettuce, and the contents reached peak when Se was 0.2 mg/L. The content of organic acid,citric acid, malic acid and tartaric acid increased in different degrees by spraying selenium on the leaves. At0.2 mg/L Se, the total acid content, citric acid content, malic acid content and tartaric acid content reached the maximum value. At 0.8 mg/L Se, the total flavor substances in leaf lettuce increased by 44.15%, the content of2-octanol, 4-hydroxy-4-methyl cyclohexanone, 7-pyrrolidone and hexyl acetate increased by 32.31%,28.87%, 33.46% and 80.52% compared with the control, respectively. Foliar application of selenium can improve the nutritional quality of lettuce and increase the content of flavor substances, and the best treatment is 0.2 mg/L Se.

关 键 词：外源硒 叶用莴苣 氨基酸组分 有机酸组分 风味品质 

分 类 号：S513[农业科学—作物学]