水果和蔬菜汁中的氧和氢同位素。
Oxygen and hydrogen isotopes in fruit and vegetable juices.
机构信息
Department of Chemistry, University of Waikato, Hamilton, New Zealand.
出版信息
Plant Physiol. 1983 Jul;72(3):725-7. doi: 10.1104/pp.72.3.725.
(18)O/(16)O ratios from the juices of a number of fruits and vegetables were measured and found to be isotopically more enriched than the water in which they grew. Fast-growing high-water-content vegetables exhibited less enrichment than slower growing fruits such as apples, pears, and plums. (18)O/(16)O measurements were also made on the water from various sections of several plants, and the enrichment was found to occur in the following order: leaves > fruit > stem >/= ground water.D/H and (18)O/(16)O measurements were made on a series of grape juice samples and, when plotted against each other, gave a slope of 3.9, indicating that the physical process causing this enrichment was probably evaporation, i.e. evapotranspiration.
（18）O/（16）O 比值来自于许多水果和蔬菜的汁液，并发现其同位素比它们生长的水中更为富集。快速生长、含水量高的蔬菜比苹果、梨和李子等生长缓慢的水果的富集程度要低。（18）O/（16）O 测量还在数种植物的不同部位的水中进行，发现富集程度按以下顺序发生：叶＞果＞茎＞/=地下水。D/H 和（18）O/（16）O 测量了一系列葡萄汁样本，当它们相互关联时，斜率为 3.9，表明导致这种富集的物理过程可能是蒸发，即蒸散。
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