6种芽苗菜微量元素的测定与比较

Determination and Comparison on Trace Elements in Six Kinds of Sprouting Vegetable by ICP-AES

采用微波消解样品、电感耦合等离子发射发光法测定了红豆、绿豆、黄豆、黑豆、青豆和豌豆6种芽苗菜中的Mg、Ca、Fe、Zn、Mn、Cu、Se、Cr、As、Pb、B、Cd 12种微量元素的含量。该方法的加标回收率为93.24%—108.09%,RSD值小于3%。结果表明,6种芽苗菜中含有多种微量元素,其中Mg、Ca相对含量较高,Fe、Zn、Mn、Cu、Se、Cr含量较小,As、Se和Cd未能检测出。实验结果为芽苗菜进一步合理开发提供科学依据。

Twelve metal elements such as Mg, Ca, Fe, Zn, Mn, Cu, Se, Cr, As, Pb, B and Cd in six sprouting vegetables of red - bean, mung bean, soybean, black soya bean, green bean and pea were determined by inductively coupled plasmaatomic emission spectrometry（ICP- AES）with microwave digestion. The standard addition recoveries were obtained in the range of 93.24%-108.09 %, and RSD was less than 3 % with good precision and accuracy. The contents of Mg and Ca were rich relatively, but the contents of Fe,Zn, Mn, Cu, Se and Cr were low, As,Se and Cd did not detect the six sprouting vegetables samples. The results could provide scientific data for further reasonable development of sprouting vegetables.