籽粒苋不同富钾基因型矿质营养元素含量的研究

采用水培试验,研究了在两种供钾水平(K,0.5mmolL-1和5.0mmolL-1)条件下4个不同籽粒苋品种植株体内矿质营养元素的含量及其变化。同时,还在低钾条件下,测定了不同籽粒苋品种根、茎、叶中矿质营养成分的含量和构成情况,结果表明:(1)籽粒苋各品种氮、钾含量随着供钾水平降低而减少,一般基因型氮钾含量降幅大于富钾基因型;在相同供钾水平条件下,富钾基因型的氮钾含量均高于一般基因型,而相同基因型的不同品种间氮钾含量则相近。籽粒苋各品种氮主要分布在根和叶中,其次是茎;磷大量分布在根,其次是叶,再次是茎;钾主要存在于茎中,根和叶次之。(2)籽粒苋钙、镁、硫含量随着供钾水平的升高而降低,富钾基因型镁、硫含量低于一般基因型。籽粒苋不同品种的钙、镁主要分布在叶片中,其次是茎和根;硫在根中的分布最少,叶中最多。(3)不同品种B、Cu、Fe、Mn、Zn等微量元素含量随着供钾水平的降低而升高,灰分含量则降低。富钾基因型B、Fe、Zn及灰分含量都高于一般基因型,而Cu的含量则是一般基因型高于富钾基因型。4个籽粒苋品种的硼、铜主要存在于叶片中,其次是根,茎含量相对前两者要小;铁、锰、锌在根的含量最高,叶片次之,茎最低,根系中铁的含量分别是叶和茎的7倍左右和10倍以上。     

籽粒苋秋季去穗秸秆与青干草饲喂生长兔增重效果对比试验

用秋季籽粒苋收籽后的去穗秸秆替代禾本科青干草饲喂生长兔的试验表明,其日增重达27.98克,与喂青干草组日增重28.85克差异不显著(P>0.05),故籽粒苋的去穗秸秆对兔的饲用价值与青干草相似。     

籽粒苋青贮饲喂对产蛋鹅生产性能的影响

为了为我国北方寒冷地区冬季产蛋鹅青绿饲料来源开辟一条新的途径,在籽粒苋Amaranthu paniculatus引种、栽培等试验基础上,进行了籽粒苋青贮试验及青贮籽粒苋饲喂产蛋鹅试验。试验表明,在我国北方寒冷季节对籽粒苋进行青贮调制简单可行,青贮的籽粒苋营养价值有所提高,适口性有所改善;显著提高了产蛋鹅的产蛋率、种蛋率和料蛋比,降低了畸形蛋率和破蛋率,对仔鹅、种蛋受精率、孵化率和健雏率无影响。结果表明,种植籽粒苋进行青贮,用来冬春季饲喂产蛋鹅,可有效解决寒冷地区冬季产蛋鹅青绿饲料不足的问题,降低饲料成本,提高养鹅经济效益。     

施硫对苋菜生长及品质的影响

目的]确定降低苋菜硝酸盐累积效果最佳的施硫浓度,为完善苋菜科学施硫技术提供指导。[方法]采用盆栽方法,设置4个施硫肥水平,测定其对植株生长及硝酸盐、Vc含量的影响。[结果]施硫提高了苋菜的株高、单株重、最大叶长及最大叶宽。当硫浓度为20 mg/kg(S_2)时,株高最高,较不施硫处理(S_0)增加了14.3%。3个硫处理(S_1~S_3)硝酸盐含量降幅为20.6%~64.7%。施硫浓度为10 mg/kg时植株可食部分硝酸盐含量降低了64.7%。施硫处理苋菜V_C含量增加了19.7%~28.3%。[结论]大田苋菜适宜的施硫浓度为10~20 mg/kg。     

富钾植物籽粒苋(Amaranthus spp.)对土壤矿物钾的吸收利用研究

运用土培、石英砂培、有机酸释钾实验及矿物X衍射分析研究了不同基因型籽粒苋(Amaranthusspp.)对土壤矿物钾的吸收利用及其机制。结果表明,籽粒苋能有效地利用土壤和云母(黑云母和金云母)中的钾;籽粒苋品种R104、CX4对钾的吸收量高于一般型品种(CX77);籽粒苋根系能引起云母矿物向蛭石转化;籽粒苋根系分泌物中的草酸比一般有机酸具有更高的释放矿物中钾素的能力。     

Use of dye industry effluent for irrigation in Amaranthus cruentus L. production: effect on growth,root morphology,heavy metal accumulation,and the safety concerns

This study characterized three local dye effluents from major tie and dye industries at Asero, Itoku, and Kemta in Ogun State, Nigeria, and evaluated their effect on growth and heavy metal accumulation in pot-grown amaranth. The effluents were diluted with water at 0%, 25%, 50%, and 100% and replicated three times. Physicochemical properties and heavy metal content of effluent dilutions were analyzed. Results indicated that irrespective of the source, effluents, and dilutions, effluent properties exceeded permissible limits by World Health Organization/Food and Agricultural Organization/Federal Environmental Protection Agency for irrigation. The SO₄^2?, PO₄^3?, NO₃^?, Fe, and Cr contents of effluent dilutions were higher than the maximum limits recommended. The order of toxicity of dye effluents was Asero > Itoku > Kemta. Effluent concentrations at 50% and 100% damaged amaranth root hairs, caused the death of some amaranth, significantly reduced number of leaves, height, fresh and dry root, and shoot weight, but increased stem girth and heavy metal accumulation in plant parts. Mg, Cu, and Zn were more concentrated in the shoots. Due to the high metal content, consumption of this vegetable poses a potential health risk. Strict law enforcement against the use of the effluent for irrigation should be made to prevent environmental hazard.     

汞水平对苋菜种子萌发的影响

采用不同浓度的氯化汞溶液(0.5、1.0、2.5、5.0、10.0、25.0、50.0、100.0 mg/L)对不同品种苋菜种子进行浸种处理。结果表明,Hg+对苋菜种子萌发的影响在低浓度时有促进作用,随着Hg+浓度增加,苋菜种子的根长和芽长都明显减少,当Hg+浓度达到100 mg/L时,苋菜种子见萌芽,但都有红褐色痕迹,即汞污染现象非常明显;Hg+较高浓度时,各个不同品种苋菜种子导电率相对较高,种子活力相对较低。     

Progress of Research on K-rich plant of Grain Amaranth

籽粒苋是一种富钾植物，同时也是一种生物量很大的绿肥和营养价值较高的保健类植物。笔者综述了目前国内外对籽粒苋的生理生化特征、分子生物学基础、富钾机理、矿质营养特点及在食品、药用、饲料、绿肥等方面的研究进展，并对今后籽粒苋的研究提出了建议。     

Protein quality evaluation of amaranth in adult humans

This study was carried out to determine the nutritional quality of the protein of amaranth grain submitted to extrusion and popping processes, using cheese protein as reference. For the biological evaluation, the short-term nitrogen balance index method was followed with 12 experimental adult male human subjects. A Latin square series 3×3 was used (three periods, three subjects) as an experimental design balanced to minimize residual effects by randomly ordering treatments, columns and rows. The study consisted of three periods of nine days each.The first period started by feeding all subjects a low nitrogen diet, followed by increases of the protein level every two days. The levels were 0.2, 0.4, 0.6/g protein/kg/day, keeping other nutritional elements constant and adequated, including calories, minerals and vitamins. All subjects received all their meals using as a sole source of protein extruded amaranth, popped amaranth or processed cheese. Water intake was kept at a rate of 0.8–1.0 ml per calories consumed. During the study, the subjects maintained regular physical activity.Amaranthus cruentus was utilized. The extruded amaranth was prepared with the Brady Crop Cooker under conditions previously established in other studies. The popped amaranth was prepared at a 250°C temperature during 15–20 sec.The extruded and popped amaranths were provided as a sweet puree and, as all the other foods conforming the diets of each subject, they were weighed with 0.1 g of accuracy. Diet samples, as well as faeces and urine, were collected daily, which were ordered according to period and level of protein, conforming pools to determine their nitrogen content by the Kjeldahl method. True digestibility results of the protein were 101.4, 89.8 and 85.5% for cheese, extruded amaranth and popped amaranth, respectively. The statistical analysis according to the Tukey test showed that the true digestibility of the protein was the same for the two products of amaranth and different than the digestibility of cheese. Nitrogen balance index values from the equation between nitrogen intake and nitrogen retained, were 0.97, 0.86 and 0.79 for cheese, extruded amaranth and popped amaranth, respectively. The respective values between nitrogen absorbed and nitrogen retained were 0.97, 0.98 and 0.96. The Tukey test indicated that for NI to NR cheese was statistically different for the two amaranth products, which were similar between them. For the relationship NA to NR all values were statistically the same. The calculation of nitrogen intake for nitrogen equilibrium indicated that the amaranth protein is among the highest in nutritive quality of vegetable origin and close to those of animal origin products.     

溴虫腈在黄瓜和苋菜中的残留动态研究

通过田间试验和气相色谱分析,研究了溴虫腈在黄瓜Cucumis sativus和苋菜Amaranthus mangostanus中的残留消解动态和最终残留量.样品经丙酮提取抽滤后,二氯甲烷萃取分离,过氧化铝和活性炭柱净化,用带ECD检测器的气相色谱进行测定.结果表明,溴虫腈在黄瓜和苋菜中的消解较快.w为10%除尽(溴虫腈)悬浮剂使用量为0.075 mL·m-2时,在黄瓜和苋菜中的降解动态方程分别为Ct=6.368 0e-0.151 2t和Ct=5.332 5e-0.568 0t,半衰期为3.4和1.2 d;使用量为0.112 mL·m-2时,在黄瓜和苋菜中的降解动态方程分别为Ct=22.166 0e-0.204 6t和Ct=7.930 9e-0.558 4t,半衰期为4.6和1.2 d.在正常使用条件下,无论是推荐剂量还是1.5倍推荐剂量,施药2～3次,药后7和14 d,溴虫腈在黄瓜和苋菜中的最终残留都低于美国国家环保署规定的蔬菜最大允许残留量(1 mg·kg-1).