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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (12): 144-148.

所属专题： 油料作物； 园艺

• 农学 农业基础科学 • 上一篇    下一篇

多粘类芽孢杆菌对油菜中硝酸盐含量的影响

宿燕明 白志辉 吕欣 张玲 彭霞薇   

  • 收稿日期:2011-01-24 修回日期:2011-03-08 出版日期:2011-05-25 发布日期:2011-05-25
  • 基金资助:

    国家科技支撑计划;北京市科技新星计划;中国科学院生态环境研究中心知识创新工程

Effect of Paenibacillus polymyxa on Nitrate Content in Rape

  • Received:2011-01-24 Revised:2011-03-08 Online:2011-05-25 Published:2011-05-25

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摘要：

蔬菜中硝酸盐含量超标危害人体健康，有效降低蔬菜中硝酸盐含量是提高蔬菜品质的主要目标之一。本研究考察了多粘类芽孢杆菌对降低油菜中硝酸盐含量的作用。结果表明，在种植油菜的基质中施加尿素后，油菜中硝酸盐含量显著提高，远超出国家标准限值（3000 mg/kg）；而施加尿素后再施加多粘类芽孢杆菌发酵液，油菜中硝酸盐的含量保持在较低的水平，与不施尿素的对照相当；将发酵液高温灭活后，减少油菜中硝酸盐积累的作用消失。施用100倍至10000倍稀释的多粘类芽孢杆菌发酵液（3×105~3×107 CFU/mL），对油菜中硝酸盐的积累都有明显降低作用，浓度越高效果越明显。

关键词: 组织培养, 组织培养

Abstract:

Excessive nitrate content in vegetables is a threat to human health. How to decrease nitrate content in vegetables is a very important issue for human. The effect of Paenibacillus polymyxa on nitrate content in rape was researched in this study. The conclusion showed that P. polymyxa could obviously decrease nitrate content in rapes, when nitrate content was high after exerting urea in soil and the content was higher than the state standard (3000 mg/kg). The nitrate content was similar after exerting P. polymyxa fermentation liquor to the contrast with no exerting urea in soil. This effect was disappeared after the P. polymyxa fermentation liquor was heat-inactivated. Density of P. polymyxa fermentation liquor (3×105 CFU/mL to 3×107 CFU/mL) could obviously decrease nitrate content in rapes. When the concentration of P. polymyxa fermentation liquor was increased, the effect of decreasing nitrate content in rapes was more obvious.

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