不同氮形态配比对菠菜营养品质及抗氧化酶活性的影响

通过水培试验研究了不同氮形态配比对菠菜可食部位硝酸盐、草酸、维C含量及POD、CAT、SOD抗氧化酶活性的影响。结果表明:随铵态氮比例的增加,菠菜可食部位的硝酸盐、草酸含量逐渐减少,在完全供铵时含量最少。硝态氮/铵态氮比为25/75时Vc含量最高。在增加铵态氮比例时,POD、SOD和CAT活性有所下降,而在完全供铵时,P0D、S0D、CAT活性最高,MDA含量也最高。

Effect of Nitrogen Forms on Nutritional Quality and Antioxidative Enzyme Activities of Spinach

Hydroponical experiment was carried out to study the effect of nitrogen forms on nutritional quality and antioxidative enzyme activities in spinach edible part.The results showed:the contents of nitrate and oxalate decreased with the increasing of ammonium nitrogen ratio,and they were lowest for 100% ammonium nitrogen.The content of vitamin C was highest when the ammonium nitrogen form ratio was at 25∶75.The activities of POD, SOD and CAT increased with the increasing of ammonium nitrogen ratio, and they were highest for 100% ammonium nitrogen. MDA content were highest for 100% ammonium nitrogen.