硒硫配施对大蒜的营养效应研究

通过不同的施硫水平和硒硫配施的盆栽试验,研究了大蒜的硫(S)营养效应及硒硫(Se-S)交互作用。大蒜收获后,分析测定了蒜头的10种必需营养元素和Se的不同组分以及新鲜蒜头品质(大蒜素、维生素C)。借助SPSS10.0统计软件对大蒜矿质营养进行主成份提取(PCA)和因子分析(FA),通过对蒜头营养品质(大蒜素、硒组分和维生素C)与矿质主因子间的线性模型模拟,从大蒜营养的角度对各矿质主因子进行命名。以矿质营养因子得分为二次变量进行方差分析和不同处理间营养品质的多重比较结果表明,硒硫配施通过对大蒜矿质营养的促进作用而改善了大蒜的营养品质,但对大蒜的风味品质(大蒜素)的影响则表现为随着硫水平的提高而下降。同时还发现,在土壤有效Se、S供应比较充足的条件下,Se、S交互作用在一定的比例范围内(1∶4～8)才表现为正效应。

Study of selenium-sulphur combined application on nutrition function of garlic

The nutritional function of different sulphur levels and the selenium-sulphur interaction were examined on the garlic (Allium Stativum L.) by the pot experiment. After the garlic bulbs were harvested, 10 essential mineral elements, different Se components and the fresh quality(Allicin, Vitamin C)of garlic were determined. 10 essential mineral elements and the Se components were analyzed by the Principal Component Analysis (PCA) and the Factor Analysis (FA) on the SPSS 10.0 for Windows. The linearity molders between the garlic nutrition quality (Allicin, components of Se, Vc ) and the main mineral factors, and the main mineral factors were named as the garlic nutrition quality to be examined. The analysis of variance by the main factor scores saved as the second variables and the multiple comparisons of the nutrition qualities between the different treatments were done. The results showed, Se and S combined application enhanced the garlic nutrition quality through the increasing of mineral nutrition, but there was a passive effect on the flavor quality (Allicin) of the garlic along with the rising of S levels. And if the available Se and S were sufficient in the soil, the positive effects of Se and S were only found in the ratio of 1∶4-8.