外源硒对叶用莴苣营养品质和风味物质种类及含量的影响
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摘要
为研究外源硒对叶用莴苣营养品质和风味物质种类及含量的影响,采用盆栽试验研究叶面喷硒(0、0.1、0.2、0.4、0.8 mg/L)对叶用莴苣营养品质和风味品质的影响。结果显示,叶面施硒增加了叶用莴苣甜味氨基酸、鲜味氨基酸和苦味氨基酸含量,当浓度为0.2 mg/L时达到峰值。叶面喷施硒不同程度提高了有机酸总量及柠檬酸含量、苹果酸含量和酒石酸含量,当硒浓度为0.2 mg/L时,总酸含量、柠檬酸含量、苹果酸含量和酒石酸含量达到最大值。喷施0.8 mg/L外源硒使叶用莴苣风味物质总量增加了44.15%,其中2-辛醇、4-羟基-4-甲基环己酮、7-十七烷酮、乙酸己酯分别较对照增加了32.31%、28.87%、33.46%和80.52%。叶面喷硒可以提高叶用莴苣的营养品质、增加风味物质含量,以硒浓度为0.2 mg/L时品质最佳。
The paper aims to study the effects of exogenous selenium on the nutritional quality, components and content of flavor substances in leaf lettuce. A pot experiment was set to explore the effect of spraying selenium(0, 0.1, 0.2, 0.4, 0.8 mg/L) on the nutritional quality and flavor of lettuce leaf. The results showed that foliar application of selenium increased the content of sweet amino acids, umami amino acids and bitter amino acids of leaf lettuce, and the contents reached peak when Se was 0.2 mg/L. The content of organic acid,citric acid, malic acid and tartaric acid increased in different degrees by spraying selenium on the leaves. At0.2 mg/L Se, the total acid content, citric acid content, malic acid content and tartaric acid content reached the maximum value. At 0.8 mg/L Se, the total flavor substances in leaf lettuce increased by 44.15%, the content of2-octanol, 4-hydroxy-4-methyl cyclohexanone, 7-pyrrolidone and hexyl acetate increased by 32.31%,28.87%, 33.46% and 80.52% compared with the control, respectively. Foliar application of selenium can improve the nutritional quality of lettuce and increase the content of flavor substances, and the best treatment is 0.2 mg/L Se.
The paper aims to study the effects of exogenous selenium on the nutritional quality, components and content of flavor substances in leaf lettuce. A pot experiment was set to explore the effect of spraying selenium(0, 0.1, 0.2, 0.4, 0.8 mg/L) on the nutritional quality and flavor of lettuce leaf. The results showed that foliar application of selenium increased the content of sweet amino acids, umami amino acids and bitter amino acids of leaf lettuce, and the contents reached peak when Se was 0.2 mg/L. The content of organic acid,citric acid, malic acid and tartaric acid increased in different degrees by spraying selenium on the leaves. At0.2 mg/L Se, the total acid content, citric acid content, malic acid content and tartaric acid content reached the maximum value. At 0.8 mg/L Se, the total flavor substances in leaf lettuce increased by 44.15%, the content of2-octanol, 4-hydroxy-4-methyl cyclohexanone, 7-pyrrolidone and hexyl acetate increased by 32.31%,28.87%, 33.46% and 80.52% compared with the control, respectively. Foliar application of selenium can improve the nutritional quality of lettuce and increase the content of flavor substances, and the best treatment is 0.2 mg/L Se.
引文
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[21]谢文文.芸薹属主要蔬菜作物富硒比较研究[D].重庆:西南大学,2016.
[22]张亚格,字学娟,李茂,等.有机酸对柱花草青贮品质和营养成分的影响[J].动物营养学报,2016,28(5):1609-1614.
[23]宋伟红,苗树君,曲永利,等.添加有机酸对苜蓿青贮营养品质的影响[J].中国牛业科学,2011,37(4):19-21.
[24]刘群龙,郝燕燕,吴国良,等.外源硒对砀山酥梨果实品质和硒含量的影响[J].河南农业科学,2015,8(44):113-117.
[25]祝传望,刘安军,郑捷,等.硒酸精氨酸对富硒平菇子实体品质的影响[J].现代食品科技,2015(6):67-72.
[2]赵婉彤.重庆市江津区土壤硒含量分布及影响因素的研究[D].重庆:西南大学,2015.
[3]宁婵娟,丁宁,吴国良,等.喷硒时期与浓度对红富士苹果果实品质及各部位全硒和有机态硒含量的影响[J].植物营养与肥料学报,2013,19(5):1109-1117.
[4]赵婉伊,姚云柯,徐卫红,等.外源硒对茎瘤芥硒形态及硒吸收的影响[J].食品科学,2017,38(1):105-109.
[5]张庆社,闫妞,赵玉玲,等.叶面喷施外源硒对番茄果实品质的影响[J].现代农业科技,2017(10):66-67.
[6] Adam J. Matich, Mckenzie M J, et al. Selenoglucosinolates and their metabolites produced in Brassica spp. fertilised with sodium selenite[J]. Phytochemistry,2012,75:140-152.
[7]张杨杨,焦自高,艾希珍,等.硒对植物的生理作用及富硒瓜菜研究进展[J].中国瓜菜,2014,01(27):5-9.
[8]鲍士旦.土壤农化分析(第三版)[M].北京:中国农业出版社,2000:56-109,263-271.
[9]杨剑虹,王成林,代亨林.土壤农化分析与环境监测[M].北京:中国大地出版社,2008:182-184,282-290.
[10]杨晰,杨敏,薛华丽,等.莴笋挥发性成分的固相微萃取-气质联用分析[J].食品工业科技,2010(9):144-146.
[11]黄丽美.叶面施硒对大豆生长发育、产量、籽粒品质的影响[D].哈尔滨:东北农业大学,2016.
[12]殷金岩,耿增超,李致颖,等.硒肥对马铃薯硒素吸收、转化及产量、品质的影响[J].生态学报,2015,35(3):823-829.
[13]冯两蕊,杜慧玲,王曰鑫.叶面喷施硒对生菜富硒量及产量与品质的影响[J].山西农业大学学报:自然科学版,2007,27(3):291-294.
[14]韩亚文,韩莹琰,郭婉香,等.土壤施硒对番茄果实品质的影响[J].中国农学通报,2014,30(13):220-224.
[15]方勇,陈曦,陈悦,等.外源硒对水稻籽粒营养品质和重金属含量的影响[J].江苏农业学报,2013,29(4):760-765.
[16]田春丽.硒与锌对紫花苜蓿生长及品质的调控作用及机理[D].郑州:河南农业大学,2014.
[17]杜振宇,史衍玺,王清华.施硒对茄子吸收转化硒和品质的影响[J].植物营养与肥料学报,2004,10(3):298-301.
[18]李登超,朱祝军,许志豪,等.硒对小白菜生长和养分吸收的影响[J].植物营养与肥料学报,2003,9(3):353-358.
[19]成波,连海峰,刘世琦,等.硫硒配施对衰老期大蒜生长、品质及抗氧化能力的影响[J].植物生理学报,2015,51(1):44-50.
[20]杨兰芳,丁瑞兴.叶面施硒对烤烟生化品质的影响[J].湖南农业科学,2000(1):51-53.
[21]谢文文.芸薹属主要蔬菜作物富硒比较研究[D].重庆:西南大学,2016.
[22]张亚格,字学娟,李茂,等.有机酸对柱花草青贮品质和营养成分的影响[J].动物营养学报,2016,28(5):1609-1614.
[23]宋伟红,苗树君,曲永利,等.添加有机酸对苜蓿青贮营养品质的影响[J].中国牛业科学,2011,37(4):19-21.
[24]刘群龙,郝燕燕,吴国良,等.外源硒对砀山酥梨果实品质和硒含量的影响[J].河南农业科学,2015,8(44):113-117.
[25]祝传望,刘安军,郑捷,等.硒酸精氨酸对富硒平菇子实体品质的影响[J].现代食品科技,2015(6):67-72.