氮素形态和配比对麦瓶草(面条菜)产量和营养成分的影响

摘要

以麦瓶草(面条菜)为试材,采用基质培方法,研究了不同形态和配比的氮素供应水平对面条菜产量和营养成分的影响.结果表明:在氮素浓度为3.2 mmol·L-1,N03--N与NH4+-N的比例为75:25和50:50时,面条菜单株产量较高,硝酸盐含量安全,硝酸还原酶活性较强,各项营养成分含量较高,确定其为最佳配比.%In the experiment, Silene conoidea L.( Noodles greens ) was used as experimental material, the way of substrate culture was adopted to study the effects of different forms and ratios of nitrogen element supply levels on the yield and nutritional ingredients of noodles greens.The results showed that the single plant output was higher, the nitrate content was safer, nitrate reductase activity was stronger, and contents of all nutritional ingredients were higher, when the concentration of nitrogen element was 3.2 mmol · L-1, and NO3- -N to NH4+ -N ratio were 75: 25 and 50: 50.Thus, they are the most suitable ratios.