神农架林区常见蔬菜锶含量测定及变化原因初探

目的 对当地常见的富锶蔬菜进行复核和人工种植,研究品种及环境因素对蔬菜中锶含量的影响规律.方法 针对前期调查中富锶植物的分布规律,对含锶量较高、生长迅速、便于多次采样的绿叶蔬菜进行大棚种植,并用富锶水浇灌,采样后测定锶含量.结果 所有检测的35种共229份蔬菜样品中,有9种蔬菜样品的平均含锶量超过1.0 mg/kg,与...

Determination of strontium content in common vegetables in Shennongjia forest district and variation influential factors investigation

Objective To confirm and study the influences of taxonomy and environment factors on strontium enrichment in vegetables by re-checking and artificially planting common strontium-rich vegetables in the area Methods According to the distribution patterns of strontium-rich plants in the previous investigations, the leafy, rapid-grow, convenient-for-multiple-sampling and strontium-rich vegetables were chosen. The vegetables were planted and watered withusing strontium-mineral water. At last, the vegetables were sampled and measured for their strontium content. Results Multiple detections showed that the average strontium content of 10 9 kinds of 35 vegetables from 229 samples were more than 1.0 mg/kg, which was consistent with the previous surveys generally. The strontium content of Nostoc commune was the highest, which reached to5.17 mg/kg fresh weight and significantly higher than other vegetables(P<0.05); The strontium contents of Chinese cabbage and Amaranth were significantly higher than that of cucumber and potato (P<0.05), and the content were quite stable; The strontium contents of potatoes, cucumbers, kidney beans and Chinese chives exhibited no significant variation after being irrigated with water rich in strontium. Conclusions There were great differences in strontium enrichment ability among diverse species of vegetables. Cucurbitaceae (average 0.32 mg/kg) and Solanaceae (average 0.36 mg/kg) possessed poor strontium enrichment ability, while leafy vegetables such as Amaranthaceae (average 2.54 47 mg/kg) and Cruciferae (average 2.25 mg/kg) were strong in strontium enrichment. Strontium-rich water irrigation could increase the strontium content of plants, but very slightly. Screening stably strontium-rich vegetables and studying the influencing factors were important for the development of strontium-rich products.