CN112470837A - Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content - Google Patents
Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content Download PDFInfo
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- CN112470837A CN112470837A CN202011321490.7A CN202011321490A CN112470837A CN 112470837 A CN112470837 A CN 112470837A CN 202011321490 A CN202011321490 A CN 202011321490A CN 112470837 A CN112470837 A CN 112470837A
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- black
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- nitrite
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 44
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 229930003268 Vitamin C Natural products 0.000 title claims abstract description 21
- 235000019154 vitamin C Nutrition 0.000 title claims abstract description 21
- 239000011718 vitamin C Substances 0.000 title claims abstract description 21
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 20
- 229920005610 lignin Polymers 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000001965 increasing effect Effects 0.000 title abstract description 5
- 238000005507 spraying Methods 0.000 claims abstract description 17
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 13
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 11
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 11
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 11
- IXVMHGVQKLDRKH-VRESXRICSA-N Brassinolide Natural products O=C1OC[C@@H]2[C@@H]3[C@@](C)([C@H]([C@@H]([C@@H](O)[C@H](O)[C@H](C(C)C)C)C)CC3)CC[C@@H]2[C@]2(C)[C@@H]1C[C@H](O)[C@H](O)C2 IXVMHGVQKLDRKH-VRESXRICSA-N 0.000 claims abstract description 11
- IXVMHGVQKLDRKH-KNBKMWSGSA-N brassinolide Chemical compound C1OC(=O)[C@H]2C[C@H](O)[C@H](O)C[C@]2(C)[C@H]2CC[C@]3(C)[C@@H]([C@H](C)[C@@H](O)[C@H](O)[C@@H](C)C(C)C)CC[C@H]3[C@@H]21 IXVMHGVQKLDRKH-KNBKMWSGSA-N 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 5
- 239000007921 spray Substances 0.000 claims description 4
- IXVMHGVQKLDRKH-QHBHMFGVSA-N 24-Epibrassinolide Natural products C1OC(=O)[C@H]2C[C@H](O)[C@H](O)C[C@]2(C)[C@H]2CC[C@]3(C)[C@@H]([C@H](C)[C@@H](O)[C@H](O)[C@H](C)C(C)C)CC[C@H]3[C@@H]21 IXVMHGVQKLDRKH-QHBHMFGVSA-N 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 17
- 241000196324 Embryophyta Species 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000011282 treatment Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035800 maturation Effects 0.000 description 4
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 description 3
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000005637 Brassica campestris Nutrition 0.000 description 2
- 241001301148 Brassica rapa subsp. oleifera Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 2
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000011303 Brassica alboglabra Nutrition 0.000 description 1
- 235000011302 Brassica oleracea Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008558 metabolic pathway by substance Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Chemical compound CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 239000000618 nitrogen fertilizer Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000024053 secondary metabolic process Effects 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 229910021642 ultra pure water Inorganic materials 0.000 description 1
- 239000012498 ultrapure water Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G22/00—Cultivation of specific crops or plants not otherwise provided for
- A01G22/15—Leaf crops, e.g. lettuce or spinach
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Cultivation Of Plants (AREA)
Abstract
本发明公开了一种提升乌菜维生素C含量并降低亚硝酸盐和木质素含量的方法，属于蔬菜化控领域，在乌菜生长至成熟期时对其喷施0.1μmol/L的油菜素内酯溶液，喷施的溶液中还包括98％乙醇和吐温80，溶液喷施次数为三次，每天喷施一次，每次均在上午喷施；本发明方法简单，操作便捷，在成熟采收前，喷施低浓度的油菜素内酯，大大提升了乌菜的维生素C含量，降低了植株组织中亚硝酸盐和木质素的产生。The invention discloses a method for increasing the content of vitamin C and reducing the content of nitrite and lignin in black cabbage, which belongs to the field of vegetable chemical control. Ester solution, the sprayed solution also includes 98% ethanol and Tween 80, the solution spraying times is three times, once a day, and every time is sprayed in the morning; the method of the invention is simple, convenient to operate, and can be harvested at maturity. Before, spraying a low concentration of brassinolide greatly increased the vitamin C content of black cabbage and reduced the production of nitrite and lignin in plant tissues.
Description
Technical Field
The invention belongs to the field of vegetable chemical control, and particularly relates to a method for improving the nutritional quality of black-boned vegetables.
Background
The Wucai is a variety of brassica species of Brassicaceae, namely cabbage subspecies, and is mainly distributed in Jianghuai river basin of China. The leaves are crisp and tender, have good color and delicious taste, and are rich in nutrition. The vitamin C content in each 100 g of fresh leaves reaches up to 70 mg, the calcium content is about 180 mg, and the fresh leaves contain minerals such as iron, phosphorus, magnesium and the like, are called as 'vitamin vegetables', are main leaf vegetables in autumn and winter, and have higher economic value.
Vitamin C (also called ascorbic acid) is an important parameter for evaluating the nutritional quality and the commodity value of vegetables, is an important nutritional ingredient in the vegetables, can play a role in resisting oxidation in the preservation of the vegetables, and is an important endogenous antioxidant ingredient. The vitamin C can participate in the repair of human tissues, in the metabolism of substances in vivo and in the enhancement of immunity.
Nitrite in vegetables is likely to be a more hazardous ingredient than pesticides. Due to excessive application of nitrogen fertilizer, nitrate content in vegetables is often high, and after the nitrate is converted into nitrite, nitrosamine may be synthesized with protein decomposition products, which becomes a hidden danger of inducing cancers such as gastric cancer.
Lignin is a product of plant secondary metabolism, belongs to phenolic compounds, and is a main component forming a secondary structure of a cell wall. The increase of lignin promotes the lignification degree of the tissue, thereby promoting the aging and the deterioration of the tissue.
At present, the methods for improving the nutritional quality of vegetables researched and applied deeply at home and abroad mainly comprise a cultivation method for improving crops, a fertilization technology and a chemical treatment or physical treatment on crop seeds. While these exogenous treatments have some effect on improving the nutritional quality of vegetables, more comprehensive tests are needed to determine if they pose a potential threat to the health of consumers. Therefore, it is very necessary to find a safe and efficient way to improve the nutritional quality of vegetables.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for improving the vitamin C content of the black-bone dish and reducing the contents of nitrite and lignin so as to solve the technical problem that the nutritional quality of the black-bone dish is lack of safety and high efficiency in the prior art.
The invention is realized by the following technical scheme:
the invention provides a method for improving the vitamin C content of black-boned vegetable and reducing the content of nitrite and lignin, which sprays 0.1 mu mol/L brassinolide (EBR) solution when the black-boned vegetable grows to the mature period.
Further, the sprayed solution also comprises 98% ethanol and tween 80.
Further, the spraying frequency of the solution is three times, the solution is sprayed once a day, and the solution is sprayed in the morning each time.
Further, the spraying part of the solution is the back of the leaf of the black-boned cabbage, and the spraying amount is that the leaf surface is dripped but not dripped
Further, the brassinolide solution is specifically an exogenous 24-epibrassinolide solution.
Compared with the prior art, the invention has the following advantages:
1. the invention has simple operation, convenient implementation and safe use;
2. before the harvest in a mature way, low-concentration brassinolide is sprayed, so that the vitamin C content of the black-boned vegetable is greatly improved, and the generation of nitrite and lignin in plant tissues is reduced;
3. the brassinolide disclosed by the invention belongs to an environment-friendly reagent, is free from environmental pollution and is convenient to use.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
In this example, ZW-13 (black leaf lettuce), W16-28 (green leaf lettuce), and W15-8 (yellow leaf lettuce) were selected for the experiment. The EBR mother liquor (4 mu mol/L) is prepared by weighing 2mg of EBR powder, dissolving in 1mL of 98% absolute ethanol and 1mL of Tween 80, diluting to 1L with ultrapure water, and diluting to 0.05, 0.10, 0.15 and 0.20 mu mol/L. In order to investigate the influence of exogenous spraying of brassinolide (in this example, exogenous 24-epi brassinolide EBR is specifically selected) on the contents of vitamin C, nitrite and lignin in the black-bone dish, clear water + 98% ethanol + Tween 80 was prepared as a control group, i.e., 0. mu. mol/L EBR.
When each variety grows to the mature period of the commodity, solutions of 0, 0.05, 0.10, 0.15 and 0.20 mu mol/L EBR are respectively sprayed, and the solution is sprayed in the morning of a fine day until the solution is uniformly sprayed and fog drops are fine and drop but do not drop, particularly the back of the leaf needs to be sprayed (the back of the leaf has higher absorption speed than the front and has strong absorption capacity). Spraying once a day, and treating for three times. And (4) harvesting after spraying, and analyzing the nutritional quality characteristics of each sample tissue to determine the optimal spraying concentration.
After the optimal spraying concentration is determined, EBR solution is uniformly sprayed on the front surface and the back surface of the leaf in the morning of fine days in the seedling stage, the lotus throne stage and the commodity maturation stage of each test material respectively, and is sprayed once every 1 day for three times of treatment. Analyzing the nutrition quality characteristics of each sample tissue and determining the optimal spraying period.
And (3) spraying period: seedling stage, lotus seed stage and commodity maturation stage
Spraying concentration: 0. 0.05, 0.10, 0.15 and 0.20. mu. mol/L
The experimental data obtained were as follows:
TABLE-Effect of EBR treatment at different concentrations on the vitamin C content of Brassica Oleracea
Influence of EBR treatment with different concentrations on nitrite content of black-bone dish
Influence of EBR treatment with different concentrations on content of black-bone vegetable lignin
Influence of EBR treatment on vitamin C content of black-bone dish in different periods of Table four
TABLE five influence of EBR treatment on nitrite content of Brassica campestris at different periods
TABLE six Effect of EBR treatment in different periods on the Lignin content of Brassica campestris
From the above tables 1-3, it can be seen that the vitamin C content of the black-boned vegetable is significantly increased and the nitrite and lignin content is significantly reduced after the EBR solutions with different concentrations are sprayed on the plant leaves. Wherein, under the treatment concentration of 0.10 mu mol/L, the quality characteristics of three black-boned plants reach the highest, so the EBR optimal application concentration is 0.10 mu mol/L. From the above tables 4-6, it can be seen that the best quality improvement effect can be obtained by spraying EBR in the plant maturation stage through analyzing the contents of vitamin C, nitrite and lignin in the seedling stage, the lotus throne stage and the maturation stage of three kinds of black-flower cabbage plants. In conclusion, the content of vitamin C in the black-bone dish can be remarkably improved and the contents of nitrite and lignin can be reduced by spraying 0.10 mu mol/L EBR on the leaves of the black-bone dish in the mature period.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011321490.7A CN112470837A (en) | 2020-11-23 | 2020-11-23 | Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011321490.7A CN112470837A (en) | 2020-11-23 | 2020-11-23 | Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112470837A true CN112470837A (en) | 2021-03-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011321490.7A Pending CN112470837A (en) | 2020-11-23 | 2020-11-23 | Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112470837A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116406594A (en) * | 2023-05-17 | 2023-07-11 | 中国农业科学院郑州果树研究所 | Improvement method of pear fruit point traits based on ascorbic acid spraying treatment |
| CN116548260A (en) * | 2023-05-09 | 2023-08-08 | 安徽农业大学 | Method for promoting conversion of flat leaf surfaces of cabbages into wrinkled leaf surfaces |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111470910A (en) * | 2020-05-30 | 2020-07-31 | 钟山佳园生态农业有限公司 | Growth regulator composition for tribute citrus and preparation method thereof |
| US20200352115A1 (en) * | 2019-05-09 | 2020-11-12 | Luonnonvarakeskus | Reduction of nitrate content in plants |
-
2020
- 2020-11-23 CN CN202011321490.7A patent/CN112470837A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20200352115A1 (en) * | 2019-05-09 | 2020-11-12 | Luonnonvarakeskus | Reduction of nitrate content in plants |
| CN111470910A (en) * | 2020-05-30 | 2020-07-31 | 钟山佳园生态农业有限公司 | Growth regulator composition for tribute citrus and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 柴喜荣;康云艳;杨暹;赵普艳;: "表油菜素内酯对菜心硝酸盐含量及产量的影响", 现代园艺 * |
| 韩云;闫凯莉;吴建辉;范梅红;: "0.0075%芸苔素内酯水剂对小白菜生长和品质的影响", 中国农学通报 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116548260A (en) * | 2023-05-09 | 2023-08-08 | 安徽农业大学 | Method for promoting conversion of flat leaf surfaces of cabbages into wrinkled leaf surfaces |
| CN116548260B (en) * | 2023-05-09 | 2024-02-09 | 安徽农业大学 | Method for promoting conversion of flat leaf surfaces of cabbages into wrinkled leaf surfaces |
| CN116406594A (en) * | 2023-05-17 | 2023-07-11 | 中国农业科学院郑州果树研究所 | Improvement method of pear fruit point traits based on ascorbic acid spraying treatment |
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