NaCl 처리에 따른 번행초의 생육과 일반성분 및 항산화활성

• 영문명: Growth, nutritional elements, and antioxidant activity of New Zealand spinach by NaCl treatment
• 발행기관: 인간식물환경학회
• 저자명: 김성기(Sung Ki Kim) 유용권(Yong Kweon Yoo)
• 간행물 정보: 『인간식물환경학회 학술대회』2020년 추계학술대회 자료집, 147~161쪽, 전체 15쪽
• 주제분류: 자연과학 > 자연과학일반
• 파일형태: PDF
• 발행일자: 2020.11.19

영문 초록

This experiment was conducted to find the appropriate NaCl concentration by investigation of NZS growth, leaf nutrients, and the antioxidant activity. The NaCl concentration was 0, 0.1, 0.2, 0.4, 0.8, 1.6, and 3.2%. Both stem and leaf growth were the highest in 0.2~0.4% NaCl treatment, and fresh and dry weight of leaf, stem, and root were heavier in 0.1~0.4% NaCl concentration than others. Therefore, it seemed that the improved growth of NZS occurred in 0.2~0.4% NaCl concentration. The content of leaf N, P, and Cu with 0.2~0.4% NaCl treatment, which showed the higher growth, was relatively lower, and the micronutrients of Fe, Zn, and Al were higher. The soil of the 0.2~0.4% NaCl treatment exhibited pH 4.84~5.26, EC 3.86~8.03 dS⋅m⁻¹, lower NO₃-N and K contents, and higher Ca, Mg, and B contents than other NaCl levels. The highest leachate pH was 6.56 in 0% NaCl treatment, and lowest leachate pH with 5.17 to 5.79 from 0.2 to 3.2% NaCl concentration. As expected, the EC level in the leachate increased as NaCl concentration was increased. In addition, as NaCl concentration was increased, the contents of NH₄-N, K, Ca, Na, and Cl increased in the leachate. With NaCl concentration, the content of crude fat was not differ, while the crude protein was significantly higher in 1.6% NaCl and the crude ash content was significantly high in 0.2% NaCl level. The constituent amino acid content was the highest in 1.6% of NaCl concentration. Superoxide radical scavenging, DPPH radical-scavenging, ABTS radical scavenging activity and total phenolic compounds were found to be the highest in the 1.6% of NaCl concentration. Therefore, when the concentration of NaCl was increased up to 1.6%, it was estimated that the amino acid content and antioxidant functions including radical scavenging and enzyme activities was increased.

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