1. Key Laboratory of Plant Nutrition, Ministry of Agriculture, Key Laboratory of Plant-Soil Interactions, Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China 2. Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China
Abstract:The trace elements distribution in the root and leaf of greenhouse rape was determined with synchrotron radiation XRF, and many essential elements for human health were found, including Co, Mn, Ni, Fe, Cu, Zn, K and Ca, among which the contents of Ca, Mn, Fe, Cu and Zn are especially higher than the other elements. The results proved that the contents of different elements in different parts of leaves and roots were inequable. Generally, the contents of K, Ca and Mg in the roots are significantly higher than those in leaves, while the contents of Fe, Co, Ni, Cu and Zn in the leaves are apparently higher than those in roots. And the contents of all the elements in lateral roots are much lower. The contents of K, Ca and Co in the central section of leaf were higher than those in the edge, and the contents are gradually increasing from the edge to center; the contents of Cu, Mn, Fe and Ni in the tip of leaf were higher than those in base, and it increases gradually from the base to the tip of leaf; the content of Zn in the leaf is absolutely uniform; all the elements in the middle of root were higher than those in two ends, and the contents in the base of root are commonly higher than those in the tip of root.
Key words:Rape grown in greenhouse;Distribution of trace elements;Synchrotron radiation XRF;Leaves;Roots
[1] LI Ye(李 晔). Iodine·Life·Healthy(碘·生命·健康). Beijing: Science Press(北京:科学出版社), 1998. 2. [2] ZHANG Ju-cheng, LIU Wei, YI Zhong-zhou, et al(张举成, 刘 卫, 易中周, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2008, 28(11): 2699. [3] Institute for Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention(中国预防医学科学院营养与食品卫生研究所). Food Ingredients(食物成分表), 1991. 1. [4] GUO Shu-fang, XIANG Lan-yu, ZHUO Li, et al(郭树芳, 向栏玉, 卓 莉, 等). Journal of Anhui Agricultural Science(安徽农业科学), 2008, 36(13): 5249. [5] Khairiah J, Zalifah M K, Yin Y H, et al. Pakistan Journal of Biological Science, 2004, 7: 1438. [6] Chojnacka K, Chojnacki A, Gorecka H, et al. Science of the Total Environment, 2005, 337: 175. [7] Fernandez P L, Pablos F, Martin M J, et al. Food Chemistry, 2002, 76: 483. [8] Grusak M A, Pearson J N, Marentes E. Field Crops Research, 1999, 60: 41. [9] Graham R, Senadhira D, Beebe S, et al. Field Crops Research, 1999, 60: 57. [10] XU Su-ping(徐素萍). Food and Nutrition in China(中国食物与营养), 2007, (12): 51. [11] HUANG Fu-yu, ZHAO Ying, LIU Jin-yu, et al(黄福裕, 赵 莹, 刘金玉, 等). The Chinese Medicine Magazine of China(中国中医药杂志),2007, 5(11): 78.