Abstract: To reveal the effect of different salinization gradient on the quality of Lycium ruthenicum, the grey multi-dimensional comprehensive membership function was used to evaluate the natural active substances, trace elements and amino acids differences between different salinized soil cultivation types (T1, 0.11%~0.20%, T2, 0.72%~098% and T3, 1.10%~2.20%) and wild types (T4, 0.96%) of L. ruthenicum. The results showed that the highest contents of reducing sugar and transformed sugar in T2 were 317.8 g·kg-1 and 309.5  g·kg-1, which were 1.55 and 1.59 times higher than those of T4, respectively. The total contents of Mn, Zn and free amino acids in cultivated fruits at T1 were the highest, which were 9.55 mg·kg-1, 23.70 mg·kg-1 and 9.61 mg·kg-1, respectively, and 1.39, 3.27, 2.38 times higher than those of T4. Grey multidimensional comprehensive membership evaluation method showed that the highest score of fruit quality was 1.47 under T2 treatment, while the wild type T4 was 1.03. To sum up, the optimization of salinized soil components could enhance the degree of nutrient accumulation of L. ruthenicum. The results provided a reference for revealing the mechanism of the interaction between the two systems and the metabolic pathway of halophytes.

Key words: Lycium ruthenicum Murr, salinity gradient, microelements, amino acids, quality evaluation

摘要： 为揭示不同盐渍化梯度土壤对黑果枸杞品质的影响，设置总盐质量百分比0.11%~0.20%（T1）、072%~0.98%（T2）、1.10%~2.20%（T3）三个梯度栽培型和总盐质量百分比0.96%（T4）野生型黑果枸杞共4个处理，采用灰色多维综合隶属度评估法及冗余分析，评价不同处理的黑果枸杞中天然活性物质、微量元素和氨基酸含量的差异。结果显示，T2处理黑果枸杞果实还原糖、转化糖含量最高，分别为317.8 g·kg-1、309.5 g·kg-1，是T4的1.55和1.59倍；T1处理果实Mn、Zn元素及游离氨基酸总量均最高，分别为9.55 mg·kg-1、2370 mg·kg-1和9.61 mg·kg-1，是T4的1.39、3.27和2.38倍。灰色多维综合隶属度评估法显示，T2土壤栽培型黑果枸杞果实品质得分最高是1.47，T4为1.03。综上可知，盐渍化土壤组分优化可提升黑果枸杞的营养成分累积程度，结果为揭示盐渍化土壤提升盐生植物果实品质的作用机理提供参考。

关键词: 黑果枸杞, 盐分梯度, 微量元素, 氨基酸, 品质评价