如何通过控制植物营养来提高刺的营养质量§
Mia Dujmović1, Nevena Opačić2, Sanja Radman2
1University of Zagreb Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
Food technology and biotechnology
|January 11, 2024
概括
在水栽培中用营养溶液补充刺,显著提高了它的营养价值. 用营养溶液补充的第三个收获周期产生了最高水平的,黄酸, Askorbic 酸和抗氧化能力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 植物生理学 植物生理学
背景情况:
- 现代农业的目标是以高水平的促进健康的植物化学物质实现可持续的粮食生产.
- 刺是一种富含营养的叶菜,具有显著的健康益处.
- 优化种植条件,特别是营养,可以提高食品的营养价值和生物活性.
研究的目的:
- 为了评估不同营养溶液 (NS) 处理对刺的营养质量的影响.
- 评估三种收获周期对刺生物活性化合物含量的影响.
- 为了确定在各种营养和收获条件下刺叶的抗氧化能力.
主要方法:
- 使用浮式水培系统,使用三种不同的营养溶液处理.
- 在每次收获后,通过耗尽,补充或纠正来管理营养溶液.
- 分析包括对矿物质,甲酸,,颜料和抗氧化能力的光谱测定,以及对单个的液体色谱.
主要成果:
- 营养溶液处理和收获周期显著影响了生物活性化合物水平.
- 总醇 (377.04毫克/100克),总黄 (279.54毫克/100克) 和酸 (112.37毫克/100克) 的最高度被观察到.
- 在第三次收获后,通过营养溶液补充 (NS2) 实现了最大的抗氧化能力 (35.47 μmol/g),叶绿素 (1.84 mg/g) 和胡卜素 (0.36 mg/g).
结论:
- 水栽培中的受控营养提供了一种创新的方法来增强刺的营养特征.
- 这种技术允许生产具有改善营养价值的新型食品.
- 用水培养种植的刺可以成为有益于健康的化合物的宝贵来源.
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