盐胁迫对不同时期盐地碱蓬组分含量的影响

采用自吸水耐盐鉴定法，研究了不同NaCl浓度（0.10%、0.30%、0.60%、0.90%、1.20%）对盐地碱蓬不同生长时期组分含量的影响。结果表明，不同生长时期的盐地碱蓬组分含量存在明显差异，其中苗期盐分对亚硝酸盐影响最大，最高亚硝酸盐含量为7.09 mg/kg；花期盐分对氨基酸含量影响最大，最高含量达134.26 μmol/g；结果期盐分对蛋白质影响最大，最高含量为19.36 mg/g。苗期盐地碱蓬水分含量最高，随盐胁迫程度增加而增加，在1.20% NaCl处理下达最大值；抗坏血酸在不同时期随梯度盐分增加呈现总体降低趋势，低浓度（小于0.60%）NaCl处理下，苗期盐地碱蓬抗坏血酸含量最高。以总黄酮含量为优化目标，采用高效液相色谱检测方法（HPLC）对盐地碱蓬总黄酮提取技术进行了优化，得到最优提取条件:超声功率500 W，超声温度70 ℃，超声时间25 min，料液比1:60 g/mL；在0.90% NaCl处理下，花期盐地碱蓬总黄酮含量最高，达3.68%。综上，本研究明确了适宜发展优质安全盐地碱蓬的土壤盐分范围为0.60%，为指导盐地碱蓬生产和合理开发提供技术支撑和理论依据。

Effect of Salt Stress on the Component Content of Suaeda salsa in Different Periods

Using the method of self-absorption salt tolerance identification, the influence of the different concentrations (0.10%、0.30%、0.60%、0.90%、1.20%) of NaCl stress on the components of Suaeda salsa during the different growth period was researched. The results showed that there were significant differences in the component content of Suaeda salsa in different growth stages. Among them, the salt in the seedling stage had the greatest influence on nitrite, with the highest content of nitrite being 7.09 mg/kg; the salt in the flowering stage had the greatest influence on the content of amino acid, with the content of highest, reached 134.26 μmol/g; in the result period, salt had the greatest impact on protein, with the content of highest being 19.36 mg/g. The content of water of Suaeda salsa was the highest in the seedling stage, which increased with the increase of salt stress, reaching the maximum under 1.20% NaCl treatment; ascorbic acid showed an overall decreasing trend with the increase of gradient salinity at different stages, and under low concentration (less than 0.60%) NaCl treatment, Suaeda salsa had the highest content of ascorbic acid in the seedling stage. With the content of total flavonoids as the optimization goal, the extraction technology of the total flavonoids of Suaeda salsa was optimized by high performance liquid chromatography (HPLC), and the optimal extraction conditions were obtained: ultrasonic power 500 W, ultrasonic temperature 70 °C, ultrasonic time 25 min, material-to-liquid ratio 1:60 g/mL; Under the treatment of 0.90% NaCl, the content of total flavonoid of Suaeda salsa in the flowering stage was the highest, reaching 3.68%. In summary, this study clarified that the soil salt range suitable for the development of high-quality and safe Suaeda salsa was 0.60%, which was used to provide technical support and theoretical basis for guiding the production and reasonable development of Suaeda salsa.