不同氮素水平对苋菜硝酸盐累积和营养品质的影响

通过基质栽培试验，研究了不同氮素水平N1 (6mmo1/L)，N2 (10mmo1/L)，N3 (14mmol/L)，N4(18mmol/L)，N5(22mmol/L)对苋菜不同部位硝酸盐累积和营养品质的影响。结果表明，苋菜各部位的硝酸盐含量随氮素水平的提高呈递增趋势，为线性相关；可溶性糖和蛋白质含量则随氮素水平的提高呈递减趋势，维生素C含量基本呈现先升高后降低的趋势，但变化并不显著；有机酸含量也呈先增加后降低的趋势。以植株产量和品质为衡量标准，苋菜以14mmol/L的氮素浓度为宜。

Effects of Different Nitrogen Levels on the Nitrate Accumulation and Nutriment Quality of Amaranth

Substrate experiment was carried out to study the effects of different nitrogen levels :N1 (6mmo1/L), N2 (10mmo1/L), N3 (14mmol/L ), N4(18mmol/L ), N5(22mmol/L )on the Nitrate accumulation and nutriment quality in different parts in amaranth. The results showed that the content of nitrate increased with the increasing of nitrogen levels, and linear correlation, soluble sugar and the protein decreased. the vitamin C and the organic acid increased firstly then softly decreased, but the vitamin C do not have the obvious change. The optional nitrogen level for amaranth growth was 14mmol/L.