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1.
生物有机肥对烤烟氮磷钾积累、吸收和含量的影响   总被引:3,自引:0,他引:3  
田间试验研究了生物有机肥对烤烟体内氮、磷、钾积累、吸收和含量的影响。结果表明,烤烟施用生物有机肥提高了烟株体内氮、磷、钾的积累;烤烟对氮素的积累为T3〉T2〉T1〉CK,单株分别积累氮素5.29、4.84、4.20、3.55g;对钾素的积累为T2〉T1〉T3〉CK,分别积累钾素4.92、4.59、4.58、3.92g。施用生物有机肥对烤烟氮素吸收速率的影响是50d前较对照明显升高;对磷素为50d前施用50%生物有机肥的处理较对照增加,而75%生物有机肥的处理则较对照低;对钾的吸收速率团棵后逐渐增加,50d时达到高峰。施用生物有机肥增加了旺长期烟株体内氮、磷、钾的含量,促进了烟株生长,提高了烤后烟叶含钾量。  相似文献   

2.
灌水和钾用量对烤烟干物质积累及养分吸收的影响   总被引:1,自引:0,他引:1  
采用大田试验研究了灌水和钾肥用量对烤烟干物质积累及养分吸收的影响。结果表明,灌水和施用钾肥均可以促进烤烟干物质积累和养分吸收,显著提高叶片氮、钾含量。其中,灌水对增进烤烟干物质积累和烟株吸收磷素的效应大于施用钾肥,而施用钾肥对增加烤烟吸收氮素和钾素的作用大于灌水,水钾耦合对烤烟干物质积累和烟株养分吸收均有不同程度的正互作效应。  相似文献   

3.
采用盆栽试验,通过插药签方法研究了萘乙酸(NAA)对烤烟钾素积累及分配的影响。结果表明,烤烟打顶后A(0.22%NAA)及B(0.22%NAA 增效剂)药签处理的烟株整株钾素积累量分别比对照(CK)每株平均增多1.06g和1.42g,上部烟叶钾含量分别提高0.39和0.06个百分点,中部烟叶钾含量分别提高0.32和1.17个百分点;A、B药签处理的烟株烟叶中钾素积累量每株比CK平均增多0.49g和0.98g,钾素在烟叶中分配比例分别比CK提高0.25和4.57个百分点。施用NAA不仅提高了烟株的钾素积累量,而且改变了钾素在烟株不同器官中的分配,提高了钾素在烟叶中的分配比例,同时提高了烟叶钾含量。  相似文献   

4.
不同施肥处理烤烟氮磷钾吸收分配规律研究   总被引:5,自引:0,他引:5  
为研究不同施肥处理条件下烤烟氮磷钾吸收积累规律,进行了田间随机排列试验,结果表明,有机无机配施处理烤烟氮、磷、钾积累量分别为130.64 kg/hm2、27.35 kg/hm2、230.03 kg/hm2,单施有机肥分别为67.25 kg/hm2、14.31 kg/hm2、114.7 kg/hm2,不施肥处理分别为40.08 kg/hm2、10.14 kg/hm2、82.46 kg/hm2.不同施肥处理烟株氮磷钾积累强度均在移栽后60-75d达到最高值.烟株氮、磷、钾在根、茎、叶器官分配顺序:叶>茎>根,叶的积累量大于茎、根积累量之和.每生产100kg干烟叶,不施肥处理氮、磷、钾需要量分别为2.63 kg、0.65 kg、5.31kg,单施有机肥处理分别为3.16 kg、0.67kg、5.14kg,有机无机肥配施处理分别为4.26 kg、0.89 kg、6.65kg.  相似文献   

5.
生物炭与化肥氮配施对土壤氮素及烤烟利用的影响   总被引:2,自引:0,他引:2       下载免费PDF全文
  目的  为探讨施用生物炭对土壤氮素及烤烟对氮素利用的影响。  方法  2015-2016年在河南省方城县金叶园大田条件下,设置了添加生物炭后不同氮水平,研究对土壤硝态氮、铵态氮、碱解氮以及烤烟对氮素吸收积累的影响。  结果  在烟株生育期内,添加生物炭后显著提高了土壤硝态氮含量。2015年硝态氮含量最高达到铵态氮含量的15.72倍,2016年为34.56倍;2016年提高无机氮含量达6.70%~52.47%;添加生物炭对土壤碱解氮含量在烤烟生长前期有一定的提高作用,而在烟株打顶后有效降低了其含量,有利于顺应土壤供氮与烤烟需要适时落黄成熟规律。施加生物炭后,烤烟氮素积累速率前期较高,后期下降。连续施用2年后,氮素利用率可高达49.14%和47.62%。  结论  生物炭与氮肥配施,提高了土壤氮素含量,增施生物炭减少15%化肥氮仍能提高烤烟氮素利用,且连续施用对氮素固持和提高烤烟利用率效果明显。   相似文献   

6.
纳米碳用量对烤烟生长发育和钾素吸收积累的影响   总被引:3,自引:0,他引:3  
为明确纳米碳在烤烟生长和钾素吸收利用上的应用效果,在盆栽条件下,研究了纳米碳不同用量对烤烟根系生物量、干物质积累和钾素吸收积累的影响.结果表明,在常规肥料中添加纳米碳促进了烤烟植株生长发育,有利于烟株的早发和快长,与对照相比,纳米碳用量为肥料总重量的0.1%,0.3%和0.5%的处理烤烟单株干物质积累量分别增加4.08...  相似文献   

7.
为探明氮钼肥配施对烤烟光合碳同化及氮组分积累的影响机制,以烤烟品种K326为供试材料,分析了盆栽试验条件下不同氮钼肥配比对烤烟气体交换参数、各器官氮素分配、含氮化合物以及干物质积累等的影响。结果表明:①不同氮素水平下,增施钼肥能够显著提高叶片的光合速率,施钼肥处理分别较未施钼肥处理增加9.98%~58.00%(N0)、0.86%~38.39%(N0.15)、0.19%~30.17%(N0.3)。②中、低氮素水平下,烟株氮素累积量随着施钼肥量的升高而增加,分别较对照增加24.68%~30.77%(N0)、3.69%~43.47%(N0.15),高氮素条件下,施钼肥处理的氮素积累量降低。③烤烟的干物质积累量以N0.15Mo0.3处理最高,氮、钼肥以及二者的互作效应对烟株干物质积累量增长的贡献率分别为50.60%、37.65%和11.75%。④干物质积累量、硝酸还原酶活性和游离氨基酸含量(质量分数)对烤后烟叶中总氮、烟碱含量变化的影响较为显著,通过合理的氮钼肥配施能够提高烟株光合碳同化能力,促进烟株氮素吸收与物质积累,进而调控烤后烟叶氮组分含量。   相似文献   

8.
田间状况下烤烟养分吸收动力学及其在平衡施肥中的应用   总被引:15,自引:0,他引:15  
在土壤气候条件不同的南方湖南酸性红壤地区和北方河南石灰性土壤地区进行的田间试验表明:在烤烟移栽后的前3周中,烤烟烟株吸收的N、P、K、Ca、Mg的速率极低,从第4周开始,烟株吸收N、K和Ca的速率增加极快,并在第6至8周达到最大吸收速率,然后急剧下降。直到收获结束,P和Mg的吸收速率都增加极少。烤烟干物质累积速率在曲线形状上与养分吸收速率曲线相似,但二者不同步,干物质最大累积速率比养分最大吸收速率迟了约半周至1周。说明烤烟必须为其快速生长首先积累必需的养分。在烤烟移栽后的前6周,烟叶内的K/N比变化缓慢,从6周开始急剧增加并达到最大值。据此,建议在基肥中使用较高的K/N比,而在窝肥中使用较低的K/N比。河南襄县点的K/N比明显小于湖南慈利点,说明在襄县点应增加钾肥的施用,以提高烟叶中的K/N比。在慈利点,烤烟早期吸收的钾多于钙,晚期吸收的钾少于钙。然而在襄县点,烟株整个生育期吸收的钙均大于钾。烟叶早期的含钾量最高,随着生育期的发展而逐渐降低。慈利点烟叶钙含量随着生育期的发展稍微有所下降,而襄县点的烟叶钙含量却随着生育期的推移明显增加。  相似文献   

9.
水肥一体化条件下烤烟氮素营养高效利用研究   总被引:1,自引:0,他引:1       下载免费PDF全文
  目的  为探究水肥一体化技术对烤烟氮素营养利用效率的影响。  方法  试验设置了空白对照(CK)、常规栽培(FP)和水肥一体化(DF)3个处理,通过2年的田间试验和1年的盆栽实验,检测了3个处理不同时期烟株的干物质积累量和氮素吸收量,对比了3个处理不同生育时期烟株根系生长发育情况,并测定了常规栽培(FP)和水肥一体化(DF)处理烟叶硝酸还原酶(NR)和谷氨酰胺合成酶(GS)的活性和烤烟氮代谢相关的NITR和GS基因的表达量。  结果  (1)DF处理NR活性在移栽20 d和40 d均明显高于FP处理,分别是FP处理的1.26倍和1.31倍,NITR基因的相对表达量也均高于FP处理,在移栽80 d后,DF处理NR活性大幅下降60.81%,而FP处理下降较缓慢;(2)DF处理较FP处理能显著提高烟株根系活力和根体积,促进烟株根系生长发育和形态建成,使烟株氮肥表观利用率提高了93.21%,氮肥偏生产力提高了15.24%,土壤氮素依存率降低了15.01%;(3)DF处理和FP处理烟株干物质和氮素积累变化规律趋势相同,但DF处理的干物质和氮素积累量以及积累速率均较FP处理有明显提升,且DF处理干物质积累和氮素吸收高峰提前,烟株生育后期氮素调亏,成熟落黄较好,烤后烟叶品质较高。  结论  采用水肥一体化技术可以有效调控烟株对氮素的吸收,提高氮素利用率,对促进烟株干物质积累和产质量的提高有积极的影响。   相似文献   

10.
烤烟体内氮磷钾的浓度和积累、分配特征   总被引:15,自引:0,他引:15  
田间试验和室内分析相结合研究了在利川市海拔1100~1200m的黄棕壤上烤烟植株体内氮磷钾营养元素的浓度、积累量和不同部位的分配比例,以及施肥和地膜覆盖对它们的影响。试验表明,地上部氮磷钾的浓度明显高于地下部,且叶片中的浓度最高,同时叶片也是营养元素积累最多的器官。施用氮肥和磷肥仅相应增加氮、磷积累量,而不能相应提高它们在烟株体内的浓度。施用钾肥既可增加钾在烟株体内的积累量,又提高钾的浓度。施任何一种肥料均可增加其它两种肥料元素在烟株体内的积累。地膜覆盖或地膜覆盖条件下施肥能促进氮、钾在烟株地上部和磷在地下部的富集。  相似文献   

11.
Following our study of the mineral contents of some Southern Italian wines, this work reports on the detection of 12 elemental components. The elements were determined using ICP-AES, flame atomic emission or absorption spectroscopy. The values determined for Li, Na, Mg, K, Ca, Rb, Sr and Ba were within the usual ranges for wines (average values for these elements were: 0.010, 26.2; 94.4; 888; 94.0; 3.30, 0.82 and 0.11 mg/l respectively). All the wines contained low levels of As, the concentrations of which were always under 0.20 mg/l, the maximum level permitted by E.E.C. standards. The measuring of Co, Ag, and Sb led us to ascertain, in all the wines, concentrations lower than 0.01 mg/l for Co and Ag and below the instrumental detection level for Sb (0.06 mg/l). In a previous study wines from D.O.C. areas of Southern Italy were analysed by the technique of inductively coupled plasma atomic emission spectroscopy (ICP-AES), for 14 minerals. This paper deals with further investigation of the mineral composition of the same wines for different metal constituents, analysed by ICP-AES, flame atomic emission, or atomic-absorption spectroscopy (two techniques). The first technique was applied to the detection of Co, As, Sr, Ag, Sb, and Ba. The alkaline metals Li, Na, K, and Rb were determined by flame atomic emission, a technique which possesses better detection limits for these elements. For Mg and Ca the atomic absorption methods were applied.  相似文献   

12.
Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property, modifications, and uses of starches from diverse yam species. Compared with other tuber and root starches, there is a lack of systematic information on the yam starches. This hinders the further development of yams as sustainable crops as well as the value‐added processing of the starches. Therefore, suggestions on how to better understand and utilize these starches are provided.  相似文献   

13.
Concentrations of eleven trace elements (Al, As, Cd, Cr, Co, Hg, Mn, Ni, Pb, Se, and Si) were measured in 39 (natural and flavoured) water samples. Determinations were performed using graphite furnace electrothermetry for almost all elements (Al, As, Cd, Cr, Co, Mn, Ni, Pb, and Si). For Se determination hydride generation was used, and cold vapour generation for Hg. These techniques were coupled to atomic absorption spectrophotometry. The trace element content of still or sparkling natural waters changed from brand to brand. Significant differences between natural still and natural sparkling waters (p < 0.001) were only apparent for Mn. The Mann–Whitney U-test was used to search for significant differences between flavoured and natural waters. The concentration of each element was compared with the presence of flavours, preservatives, acidifying agents, fruit juice and/or sweeteners, according to the labelled composition. It was shown that flavoured waters generally increase the trace element content. The addition of preservatives and acidifying regulators had a significant influence on Mn, Co, As and Si contents (p < 0.05). Fruit juice can also be correlated to the increase of Co and As. Sweeteners did not provide any significant difference in Mn, Co, Se and Si content.  相似文献   

14.
采用微波消解-电感耦合等离子体质谱法测定了41个牌号烤烟型卷烟和雪茄烟样品烟丝中的锂、铬、镍、铜、砷、硒、钼、镉、铊和铅含量,并按照类型和价位对卷烟中这10种有害元素含量进行了统计分析。结果发现:①卷烟中锂和铜的含量较高,铊的含量很低,铬、镍、镉、铅、砷、硒和钼7种元素的平均含量为0.55~4.42μg/g;②雪茄烟中铬、镍、砷、钼、镉、铊和铅的含量一般高于烤烟型卷烟,而硒元素的含量则相反,但差别较小;烤烟型卷烟中锂和铜的含量与雪茄烟没有显著差异;③高档卷烟中的锂、镍、镉、铊和铬含量较低,而砷、铅的含量较高;不同价位卷烟的铜、硒和钼含量差异不显著。  相似文献   

15.
A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were quantified by employing a counter ion-containing mobile phase and by comparing peak areas of high performance liquid chromatography charts for sample cheeses versus standard cheeses containing known amounts of added amines based on dual injections of samples and standards. Recovery of amines and amino acids varied from 87.5 to 111%. Histamine, which has been associated with food poisoning in concentrations of 185 mg/100 g in Swiss cheese and 180 to 500 mg/100 g in fish, was found in concentrations above 500 mg/100 g in Swiss cheese. The high performance liquid chromatography analytical method should be useful for screening to detect cheese samples containing toxic amounts of histamine and for research studies designed to determine the cause and effect relationships for histamine production in cheese.  相似文献   

16.
The increase in concentration of iron, copper, zinc, lead, antimony, aluminium, cadmium, tin and nickel over a 2 year's time of juices of peach (prunus persica), pear (pyrus communis), apricot (prunus vulgaris) and apple (malus pumila) was determined. The results show a considerable increase in Fe, Cu, Pb, Zn and Sn with time, while the change in Al, Cd, Ni and Sb is negligible.  相似文献   

17.
18.
We compared raw, roasted, and pressure-flaked com in dry matter and starch digestion studies in vitro. For dry matter digestion, incubations were 1, 4, 8, 16, 24 and 48 h. Dry matter digestion was increased in hours 1 through 24 by processing. Digestion in the 48-h period was decreased by processing which suggests that processing may increase the ease of utilization but not total utilization. Roasting decreased 48-h dry matter digestion more than pressure flaking. Starch digestion with incubations 1, 4, 24, and 48 h favored processed corn at all hours except 4. The 48-h observations from both studies indicate that while processing enhances starch utilization, it impairs utilization of other components in the grain. Prediction equations for dry matter and starch digestion for each corn treatment from length of incubation period and squared length of incubation period had multiple correlations of .96 or greater.  相似文献   

19.
The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium were determined in samples of meat, liver and kidney from pigs and cattle from Swedish slaughterhouses. The results have been compared with those reported from other investigations carried out in recent years. For zinc, copper, manganese and selenium, the mean levels found in the different tissues were very similar to those reported in previous studies. The mean levels of chromium and nickel were found to be in the range less than 0.010-0.015 mg/kg, regardless of the type of tissue. Cobalt levels ranged from 0.001 to 0.043 mg/kg, the highest levels being in the liver samples. The mean levels of aluminium were between 0.024 and 0.068 mg/kg. Tissues from cattle contained approximately twice as much aluminium as tissues from pigs. Analytical quality assurance was carried out by analysing standard reference materials. A great effort was made to minimize and check contamination. This may partly explain the fact that the levels of chromium, nickel, and aluminium found in the present study are among the lowest reported.  相似文献   

20.
Summary The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt, and aluminium were determined in samples of meat, liver and kidney from pigs and cattle from Swedish slaughterhouses. The results have been compared with those reported from other investigations carried out in recent years. For zinc, copper, manganese and selenium, the mean levels found in the different tissues were very similar to those reported in previous studies. The mean levels of chromium and nickel were found to be in the range <0.010–0.015 mg/kg, regardless of the type of tissue. Cobalt levels ranged from 0.001 to 0.043 mg/kg, the highest levels being in the liver samples. The mean levels of aluminium were between 0.024 and 0.068 mg/kg. Tissues from cattle contained approximately twice as much aluminium as tissues from pigs. Analytical quality assurance was carried out by analysing standard reference materials. A great effort was made to minimize and check contamination. This may partly explain the fact that the levels of chromium, nickel, and aluminium found in the present study are among the lowest reported.
Gehalt an Zink, Kupfer, Mangan, Selen, Chrom, Nickel, Kobalt und Aluminium in Fleisch, Leber und Nieren von schwedischen Schweinen und Rindvieh
Zusammenfassung Es wurde der Gehalt an Zink, Kupfer, Mangan, Selen, Chrom, Nickel, Kobalt und Aluminium in Fleisch, Leber und Nieren vom Schwein und Rind aus schwedischen Schlachthäusern bestimmt. Diese Ergebnisse wurden mit denen anderer Untersuchungen verglichen. Die Durchschnittswerte für Zink, Kupfer, Mangan und Selen in verschiedenen Geweben waren ungefähr die gleichen wie in früheren Untersuchungen; die für Chrom und Nickel lagen alle im Intervall <0,010 bis zu 0,015 mg/kg, unabhängig von der Art der Gewebe, und die für Kobalt zwischen 0,001 und 0,043 mg/kg, mit den höchsten Werten in der Leber. Für Aluminium ergaben sich Durchschnittswerte zwischen 0,024 und 0,068 mg/kg, wobei die Gewebe vom Rind ungefahr doppelt so viel Aluminium enthalten wie die Gewebe vom Schwein. Die analytische Qualitätskontrolle wurde mit Referenzmaterial durchgeführt. Viel Arbeit wurde zur Minimierung und Kontrolle der Kontamination aufgewendet. Das kann zu einem Teil erklären, daß die Werte von Chrom, Nickel und Aluminium unserer Untersuchung zu den niedrigsten bisher veröffentlichten Werten gehören.
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