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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (10): 264-268.doi: 10.11924/j.issn.1000-6850.2013-2087

所属专题： 园艺

• 林学 园艺 园林 • 上一篇    下一篇

不同蔬菜残体化学组分含量特征

贾月慧 高凡 杜景东 程继鸿 王敬贤   

  • 收稿日期:2013-08-05 修回日期:2013-08-28 出版日期:2014-04-05 发布日期:2014-04-05
  • 基金资助:
    北京市教育委员会科研项目“禽畜粪肥的施用对京郊蔬菜及种植基地重金属积累的影响”(KM201010020007)；北京市委组织部项目“畜禽粪肥的施用对京郊设施蔬菜及其土壤重金属富集研究”(PYZZ090423001829)；京郊农业产业循环技术集成与示范的子项目“蔬菜废弃物养分资源循环利用技术与示范”(2012BAD14B09)。

Concentration Characteristics on Chemical Components of Different Vegetable Stumps

  • Received:2013-08-05 Revised:2013-08-28 Online:2014-04-05 Published:2014-04-05

PDF (PC)

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摘要： 应用常规化学分析方法测定了白菜、圆白菜、芹菜、大葱、茼蒿、茴香菜、小油菜、辣椒、柿子椒、胡萝卜、蒜苗、四季豆、马铃薯13种蔬菜采后残体的化学组成含量，为蔬菜残体的资源化高效利用提供依据。结果表明，蔬菜残体的水分含量范围为77.16-96.83%；蔬菜残体的C/N值在8.3-18.6之间。大量元素（氮、磷、钾）的总含量（以烘干基计算）最高的是马铃薯7.18%，最低的为白菜3.91%；中量元素（钙、镁）总含量最高的是茴香菜2.24%；必需微量元素（铜、锌）总含量最高的是圆白菜5.87mg/kg。马铃薯和胡萝卜残体中重金属铬含量有超标现象，分别占总样本的33.3%和11.1%，而镉含量在蔬菜残体中未有超标。

关键词: 单管套式PCR, 单管套式PCR

Abstract: The chemical constituents of residues from cabbage, head of cabbage, celery, scallion, crowndaisy chrysanthemum, foeniculum, pakchoi, pepper, sweetbell pepper, carrot, garlic bolt, green bean and potato were determined in order to provide the basis for resource efficient utilization of vegetable residues. The results showed that in vegetable stumps the moisture content was 77.16- 96.83%, The C/N rate of vegetable residues was 8.3-18.6. The highest dry weight contents of major elements(N, P and K) were 7.18%(potato), the minimum was 3.91%（cabbage）.The highest contents of middle elements (Ca, Mg) were 2.24%(foeniculum). The highest contents of micro elements (Cu, Zn) were 5.87mg/kg(head of cabbage). 33.3% and 11.1% of the samples whose chromium content of potato and carrot exceeded the standard, the cadmium content in vegetable residue did not exceed the standard.