摘要
以贺州市的富硒莲藕为原料,采用微波消解仪和原子荧光法,探究不同试验参数研究对莲藕中硒含量测定的影响。试验结果表明:微波消解的最佳温度是130℃,微波消解的最佳时间为30 min,硝酸与过氧化氢的比为9.6︰1.5。
This article was studied on a raw material of Hezhou lotus root, which was used by microwave digestion system and atomic fluorescence spectrometry. The results showed that the best results was the optimal temperature by 130 ℃, the time by 30 min and the ratio of nitric acid to hydrogen peroxide was 9.6︰1.5.
作者
谢微
陈秋娟
XIE Wei;CHEN Qiujuan(Research Institute of Food Science&Engineering Technology,Hezhou 542899;College of Materials and Environmental Engineering,Hezhou University,Hezhou 542899)
出处
《食品工业》
CAS
北大核心
2019年第9期181-184,共4页
The Food Industry
基金
广西果蔬保鲜和深加工研究人才小高地开放课题(2018GSXGD08)
2018年度食品科学与工程广西一流学科(培育)培育项目(GXYLXKP1804)
贺州学院科研项目成果(2017ZZZK08)
关键词
硒含量
微波消解
原子荧光法
莲藕
content of selenium
microwave digestion
atomic fluorescence spectrometry
lotus
