Effect of Salt Stress on the Component Content of <i>Suaeda salsa</i> in Different Periods

MENG Ran; YANG Yahua; LI Zhaojia; WANG Xiuping; XUE Zhizhong

doi:10.13386/j.issn1002-0306.2021010072

Volume 42 Issue 20

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(20): 44-50. > DOI: 10.13386/j.issn1002-0306.2021010072

MENG Ran, YANG Yahua, LI Zhaojia, et al. Effect of Salt Stress on the Component Content of Suaeda salsa in Different Periods[J]. Science and Technology of Food Industry, 2021, 42(20): 44−50. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010072.

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

Binhai Agricultural Research Institute of Hebei Academy of Agricultural and Forestry Sciences, Tangshan Key Laboratory of Plant Salt-Tolerance Research, Tangshan 063200, China

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Received Date: January 12, 2021
Available Online: August 12, 2021

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Abstract

Abstract

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.
- Suaeda salsa,
- salt stress,
- composition index,
- total flavonoids

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