光照强度对蒲公英营养品质的影响  

Effect of different light intensities on nutrition quality of taraxacum

作　　者：孟宇航 谢小翌 张喜春[1] MENG Yuhang;XIE Xiaoyi;ZHANG Xichun(College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院植物科学技术学院,北京102206

出　　处：《北京农学院学报》2020年第3期40-43,共4页Journal of Beijing University of Agriculture

基　　金：北京市农委项目(20070601)。

摘　　要：【目的】探讨光照强度与蒲公英营养品质之间的关系。【方法】在蒲公英生长过程中进行5种不同光照强度处理。利用遮阳网遮光,设置5种不同强度的光照条件,透光率100.0%(平均光照强度15882 lx)、透光率82.6%(平均光照强度13116 lx)、透光率60.1%(平均光照强度9545 lx)、透光率37.8%(平均光照强度6003 lx)、透光率14.5%(平均光照强度2303 lx),测定产品中可溶性糖、维生素C、可溶性蛋白和总酚酸含量。【结果】5种光照强度处理中透光率82.6%的处理,维生素C和总酚酸含量最高,分别为0.49 mg/g和90.28 mg/g。透光率60.1%的处理,可溶性糖和可溶性蛋白含量最高,分别为32.18 mg/g和136.03 mg/g。【结论】在蒲公英的生产栽培上,适当用遮阳网处理降低光照强度,透光率保持在60.1%~82.6%之间有助于提高蒲公英的营养品质。【Objective】 Explore the relationship between light intensity and nutritional quality of taraxacum. 【Method】 During the dandelion growth process, a shading net was used to block the light. Five different light conditions were set, light transmittance 100.0%(average light intensity is 15882 lx), light transmittance 82.6%(average light intensity is 13116 lx), light transmittance 60.1%(average light intensity is 9545 lx), light transmittance 37.8%(average light intensity is 6003 lx), and transmittance 14.5%(average light intensity is 2303 lx). Then the soluble sugar, vitamin C, soluble protein and total phenolic acid of the product was detected. 【Result】 The results showed that the product had the highest content of vitamin C(0.49 mg/g) and total phenolic acids(90.28 mg/g) when treated with a light transmittance of 82.6%, and had the highest soluble sugar(32.18 mg/g) and soluble protein content(136.03 mg/g) when treated with the light transmittance of 60.1%. 【Conclusion】 In the production and cultivation of dandelion, proper shading net treatment is adopted to reduce the light intensity, and maintaining the light transmittance between 60.1%-82.6% helps to improve the nutritional quality of taraxacum.

关 键 词：蒲公英 光照强度 维生素C 可溶性糖 可溶性蛋白 总酚酸 

分 类 号：S647[农业科学—蔬菜学]