细毛山药部分营养成分和硝态氮含量的研究

Study on the Contents of Several Kinds of Nutritional Matter and NO_3-N in Ximao Yam

为了探明5个地方品种山药的品质差异,对有重要意义的可溶性糖、可溶性蛋白、VC等营养成分和硝态氮含量进行了分析。结果表明,可溶性糖、可溶性蛋白、VC和硝态氮含量在5个品种间存在显著差异,并且5个品种在这些指标中没有绝对优势;其中,可溶性糖含量以品种TG和JP为高分别达到鲜重的44.0mg/g和38.2mg/g,两者之间没有显著性差异,但都显著高于其他品种,而TG的含量极显著高于其他品种;可溶性蛋白的含量也以品种TG和JP为最高,分别达到鲜重的11.27mg/g和8.09mg/g,两者之间没有差异,但品种TG含量极显著高于其他3个品种;VC含量同样是品种TG和JP的含量为高,分别是鲜重的7.64mg/100g和7.11mg/100g,极显著高于其他品种;硝态氮含量以品种TG和XC为最低,分别为404.7μg/g和647.1μg/g,极显著低于其他3个品种。还分析了种龄对这些指标的作用,可溶性蛋白和硝态氮含量2项指标受其影响,结果说明1年种龄栽子生产的山药为优。VC的含量与可溶性蛋白(r=0.6518)和可溶性糖(r=0.7883)的含量有着极显著的正相关,而可溶性蛋白与硝态氮含量有着极显著的负相关(r=-0.54)。

To explore the quality differences of yam among varieties,5 local yam varieties were collected.The nutritional matter such as soluble sugar,soluble protein and vitamin C were analyzed,and the NO 3 -N was also detected.The results showed that there were significant differences in the contents of soluble sugar,soluble protein,vitamin C and NO 3 -N among the varieties.No any one of these varieties demonstrated the complete superiority in those matter content.The higher contents of soluble sugar were TG （44.0mg/g） and JP （38.2mg/g） which were significantly higher than those of other varieties,and there were no significant differences between themselves.The highest content of soluble protein was TG （11.27mg/g）,and significantly higher than JX,XC and NT.But there was no significant difference between TG and JP （8.09mg/g）.The highest contents of VC were TG （7.64 mg/100 g） and JP （7.11 mg/100 g） which were very significantly higher than those of other varieties.The lowest contents of NO 3 -N were TG （404.7 μg/g） and XC （647.1 μg/g）,and were very significantly lower than those of other varieties.The role of seedling age at those indexes was also analyzed,and it was found that the contents of soluble protein and NO 3 -N were influenced by seedling age.The better was 1 year seedling.Meanwhile,the relation of those matter in yam was analyzed too,and the results showed that there were significantly positive correlation between the content of VC and that of soluble sugar （r= 0.7883）,soluble protein （r=0.6518） respectively.There was significantly negative correlation between the content of soluble protein and NO 3 -N （r=-0.54）.These results provided scientific basis for yam breeding.