2006Guizhou nongye kexueRequires access

Effect of N Nutrition on Yield and Active Ingredient in Blumea balsamifera

Pan Ju-hua

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Abstract

The results show that N application will increase the yield of raw material and content of medical active ingredient. 25 kg/667m2 of urea application can reach the peak of biological and raw material yield, 6-10 kg/667m2 of urea application can reach the peak of medical active ingredient content, 20 kg/667m2 of urea application can reach the peak of active ingredient yield. Too much N causes the decrease of yield, active ingredient content, economical coefficient and N availability. N application can also regulate the ratio of L-camphol and the oil in the active ingredient.

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What this paper is about

The results show that N application will increase the yield of raw material and content of medical active ingredient. 25 kg/667m2 of urea application can reach the peak of biological and raw material yield, 6-10 kg/667m2 of urea application can reach the peak of medical active ingredient content, 20 kg/667m2 of urea application can reach the peak of active ingredient yield. Too much N causes the decrease of yield, active ingredient content, economical coefficient and N availability. N application can also regulate the ratio of L-camphol and the oil in the active ingredient.

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Available abstract

The results show that N application will increase the yield of raw material and content of medical active ingredient. 25 kg/667m2 of urea application can reach the peak of biological and raw material yield, 6-10 kg/667m2 of urea application can reach the peak of medical active ingredient content, 20 kg/667m2 of urea application can reach the peak of active ingredient yield. Too much N causes the decrease of yield, active ingredient content, economical coefficient and N availability. N application can also regulate the ratio of L-camphol and the oil in the active ingredient.

Key concepts: Ingredient, Active ingredient, Raw material, Yield (engineering), Urea, Food science, Chemistry, Biology

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