对布迪椰子的幼叶、成熟叶、叶柄和根在不同季节的干重热值、去灰分热值和灰分含量进行了研究,结果表明:干重热值四个季节的平均值为成熟叶(20.65kJg-1)>幼叶(19.84kJg-1)>根(19.55kJg-1)>叶柄(18.77kJg-1),秋季的干重热值明显高于其它三个季节的干重热值,冬季的干重热值最低,去灰分热值与干重热值的变化趋势基本相同。灰分含量四个季节的平均值为根(5.14%)>叶柄(4.33%)>幼叶(4.21%)>成熟叶(3.97%)。成熟叶的灰分含量一直维持在比较低的水平,而幼叶的在秋季明显下降,在冬季明显上升,幼叶灰分含量的季节变化趋势与成熟叶的相同,叶柄灰分含量在冬季明显低于根部。布迪椰子这种不同器官在不同季节的热值和灰分的变化规律显示其具有较强的耐寒适应性。Seasonal changes of caloric value and ash content of Butia capitata were studied. The annual average caloric value was in the following order: mature leaves (20.65 kJ g-1) > young leaves (19.84 kJ g-1) > roots (19.55 kJ g-1) > petioles (18.77 kJ g-1). The organs showed maximum gross caloric values (GCV) in autumn and minimum ones in winter. Ash free caloric values (AFCV) varied as same as gross caloric values (GCV). The annual average ash content followed the order: roots (5.14%)> petioles (4.33%)> young leaves (4.21%)> mature leaves (3.97%). The ash content was lower in mature leaves, markedly decreased in young leaves during autumn, and then increased during winter. Seasonal changes of ash content in mature leaves were same with those in young leaves. Petioles had much lower ash content than roots during winter. Changes in ash content and caloric value of Butia capitata in different seasons were good energy use strategy for species with high cold resistance to adapt the low temperature.国家自然科学博士点基金项目资
