华北农学报Issue(3)：175-178,4.
硫氮互作对韭菜硝酸盐累积效应的影响
Effects of Sulfur and Nitrogen on Decreasing Nitrate Accumulation in Chinese Chive
摘要
Abstract
With Chinese chive as an experimental material ,four treatment factors including S (4 g/m 2 ) and ni-trogen intensity (0,12,24,36 g/m 2 ) were designed to study nitrate reduction and assimilation of Chinese chive in the experiment.The results showed that as the concentration of nitrogen rises ,the nitrate content and the activity of nitrate reductase increased,while the activity of glutamic-oxaloacetic-transaminase (GOT) and glutamate-pyruvate-transaminase (GPT),the content of free amino acids and soluble protein ,the dry content rate in Chinese chive in-creased at first and then descended .Sulphur can reduce nitrate accumulation and improve the activity of NR ,GOT and GPT in Chinese chive under different nitrogen concentration ,especially for 24 g/m 2 of nitrogen.The increase amplitudes of NR,GOT and GPT activity ,the content of free amino acids and soluble protein were 21.23%, 20.15%,17.74%,22.79%,25.27% respectively.In conclusion,S and suitable concentration of nitrogen improved nitrate reduction and assimilation ,which,meanwhile,brought transaminations into play vigorously ,and promoted turning NO-3 into free amino acid and dissolvable protein .关键词
硫/韭菜/硝酸盐累积/还原同化Key words
Sulfur/Chinese chive/Nitrate accumulation/Nitrate reduction and assimilation分类
农业科技引用本文复制引用
李晓峰,李林妍,谢鑫,薛占军,王俊玲,高志奎..硫氮互作对韭菜硝酸盐累积效应的影响[J].华北农学报,2013,(3):175-178,4.基金项目
河北省自然科学基金项目（C2009000625）；河北省科技支撑计划项目 （）
