不同消化方法对大蒜中锰、锌、铜、镉含量的影响

Effect of different treatments on the content of Mn,Zn,Cu,Cd in garlic

目的：研究不同消化方法对大蒜中Mn，Zn，Cu争Cd微量元素含量的影响。方法：采用干法灰化争湿法消化预处理大蒜，干法灰化以时间争温度做单因素实验；湿法消化以酸的比例、放置时间争种类做单因素实验，通过正交实验确定最佳消化条件，利用原子吸收分光光度法测定大蒜中Mn，Zn，Cu争Cd的含量。结果表明：大蒜中Mn，Zn，Cu争Cd的最佳消化条件，干法灰化是Mn450℃，4h；Zn650℃，6h；Cu550℃，4h；Cd 450℃，4h。湿法消化是Mn：HNO3：H2SO4=5l1，16h；Zn：HNO3：HCl=7：1，12h;Cu：HNO3：H2O=1：1，12h；Cd：HNO3：H2SO4=1：2，12h。测定结果的相对标准偏差均在2．0％以下，回收率为99％～101％之间。

Purpose.This article determines content of trace elements Mn, Zn,Cu and Cd with the different methods of digestion,which takes Garlic. Method： Determines content of trace element Mn,Zn,Cu and Cd by flame atomic absorption,with the dry burning method and the wet digestion method. The time and the temperature in dry burning method performed by the single-factor test. The ratio of acid ,the reactment time and the type of acid conculed in wet digestion performed by the single-factor test. It based on orthogonal test method to determine the best conditions of the methods. Result enunciation. The optimum conditions of Mn,Zn,Cu and Cd in Garlic are Mn 450℃ ,4 h：Zn 650℃ ,6h;Cu 550℃ ,4h;Cd 450℃ ,4h in dry burning method and Mn. HNO3：H2SO4=5 ：1,16h;Zn：HNO3 ： HCl=7 ： 1,12h;Cu. HNO3： H2O=1：1,12h;Cd：HNO3：H2SO4=1：2,12h in wet digestion. The opposite and standard deviation of the measurement result is all below 2.0%. Add to mark the recovery rate as of 99%-101%.