[1]刘俊娜,孔治有,张平,等.不同播期藜麦主要营养及抗氧化成分分析[J].江苏农业学报,2020,(05):1082-1087.[doi:doi:10.3969/j.issn.1000-4440.2020.05.002]
　LIU Jun-na,KONG Zhi-you,ZHANG Ping,et al.Analysis on main nutrients and antioxidant components of quinoa at different sowing dates[J].,2020,(05):1082-1087.[doi:doi:10.3969/j.issn.1000-4440.2020.05.002]
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不同播期藜麦主要营养及抗氧化成分分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年05期
页码:
1082-1087
栏目:
遗传育种·生理生化
出版日期:
2020-10-31

文章信息/Info

Title:
Analysis on main nutrients and antioxidant components of quinoa at different sowing dates
作者:
刘俊娜1; 孔治有2; 张平1; 王倩朝1; 环秀菊1; 刘永江1; 李莉1; 覃鹏1
(1.云南农业大学农学与生物技术学院，云南昆明650201;2.保山学院资源与环境学院，云南保山678000)
Author(s):
LIU Jun-na1; KONG Zhi-you2; ZHANG Ping1; WANG Qian-chao1; HUAN Xiu-ju1; LIU Yong-jiang1; LI Li1; QIN Peng1
（1.College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China;2.College of Resources and Environment, Baoshan University, Baoshan 678000, China）
关键词:
藜麦; 播期; 营养品质; 抗氧化成分
Keywords:
quinoa; sowing date; nutritional quality; antioxidant components
分类号:
S512.9
DOI:
doi:10.3969/j.issn.1000-4440.2020.05.002
文献标志码:
A
摘要:
以滇藜1号（红藜）和滇藜2号（白藜）2个藜麦品种为材料，于2018年4月1日、4月15日、5月1日、5月15日、6月1日、6月15日、7月1日和7月15日在云南省丽江市分8期进行播种，收获后测定其主要营养成分总氨基酸、可溶性蛋白质、可溶性糖和皂苷含量以及藜麦抗氧化成分类黄酮、维生素E、抗坏血酸（VC）和花青素含量，研究不同播期对藜麦主要营养成分和抗氧化成分含量的影响。结果显示，红藜的营养品质和保健功能均优于白藜，且红藜的主要营养成分和抗氧化成分含量较高；播期对藜麦营养品质和抗氧化成分有较大影响，藜麦成熟期温度逐渐降低，氨基酸含量降低，可溶性蛋白质、类黄酮、维生素E、皂苷和花青素含量增加。适宜的播期能有效改善藜麦的品质性状，以6月中旬至7月上旬为最适播期。
Abstract:
The effects of different sowing dates on the contents of main nutritional components and antioxidant components of quinoa were studied by using two quinoa varieties of Dianli 1 (red quinoa) and Dianli 2 (white quinoa) as material. The seeds were sown in eight stages of Lijiang City, Yunnan province on April 1, April 15, May 1, May 15, June 1, June 15, July 1 and July 15, 2018. The total amino acid content, soluble protein content, soluble sugar content, saponin content of the main nutritional components and the quinoa antioxidant components including flavonoid content, vitamin E content, ascorbic acid (VC) content and anthocyanin content were studied after harvest. The results showed that the nutritional qualities and health care functions of red quinoa were better than that of white quinoa, and the contents of main nutrients and antioxidant components of red quinoa were higher than that of white quinoa. The sowing dates had a great impact on the nutritional qualities and the antioxidant components of quinoa. While the temperature gradually reduced during the mature period of quinoa, the amino acid content decreased, the contents of soluble proteins, flavonoids, vitamin E, saponins and anthocyanins increased. Appropriate sowing date can effectively improve the quality traits, with mid-June to early July as the optimum sowing date.

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备注/Memo

备注/Memo:
收稿日期：2020-02-23基金项目：云南省程顺和院士工作站项目（2019IC006）；昆明市科技计划项目（2019-1-N-25318000002317）作者简介：刘俊娜（1992-），女，河南周口人，硕士研究生，主要从事作物遗传育种与品质改良研究。(Tel)18468299165;(E-mail)562701080@qq.com通讯作者：孔治有, (E-mail)kongzhiyou@sina.com;覃鹏,(E-mail)qinpeng77@163.com
更新日期/Last Update: 2020-11-16