柑橘叶中矿质元素的盐酸微沸提取研究

Extraction of mineral elements from citrus leaves with boiling hydrochloric acid

植物性样品矿质元素分析的前处理方法中,湿消化时间长、污染大,干灰化易损失,微波消化仪器成本高、样品处理量有限等,而稀盐酸微沸提取可有效克服这些弊端。以成熟柑橘叶片为材料,采用稀盐酸加热微沸1次提取多种矿质元素,并用原子吸收进行分析。结果表明,用1 mol.L-1盐酸微沸30 min即能充分提取柑橘叶片中除Fe元素外的K、Ca、Mg、Zn、Mn和Cu元素。与传统硝酸-高氯酸湿消化法相比,除Fe元素提取量偏低外,其他元素的检测结果之间不存在显著性差异。同时以标准物质番茄叶(ESP-1)进行验证,结果与标准值相符。因此,稀盐酸微沸提取柑橘叶片中多种矿质元素的方法简便可靠,检测成本低,环境污染轻。

The extraction methods of mineral elements K, Ca, Mg, Fe, Mn, Cu and Zn from citrus leaves were optimized. The samples were boiled mildly in hydrochloric acid （HC1） and the extraction solutions were analyzed by Atomic Absorption Spectrophotometer （AAS）. It was found that except for Fe, the mineral elements could be effectively extracted simultaneously from the sample mildly boiled with 1 mol· L^-1 HC1 for 30 rain. The standard tomato leaves （EPS-1） were analyzed and the contents of these elements are identical with certified values. The results showed that except for Fe, no significant difference was found between the contents of mineral elements compared with HNO3-HC104 digestion method. The method of boiling acid extraction is quicker, and simple, cost less and produces less environmental pollution.