大叶韭菜及其加工产品中五种微量元素的含量测定

Determination of Five Trace Elements in Allium Hookeri Thwaites and it’s Processed Products

为了测定分析麻江县大叶韭菜及其加工产品中五种微量元素的含量,利用微波消解法处理样品,火焰原子吸收光谱仪测定麻江县大叶韭菜及其加工产品中Fe、Mg、Mn、Zn 4种微量元素,原子荧光光谱仪测定Se元素.研究结果表明,测定方法可行,相关系数均大于0.99,各元素的含量:Fe为0~231.12 mg/kg,Mn为2.27~52.57 mg/kg,Mg为204.21~257 mg/kg,Zn为2.49~15.87 mg/kg,Se为0~0.14 mg/kg.说明深加工会导致韭菜原料中Fe、Mg、Mn、Zn、Se 5种微量元素的含量有所下降,发酵比腌制更易导致微量元素的流失.本研究对于黔东南州大叶韭菜的综合开发提供一定的理论参考.

Purpose:the contents of five trace elements in Allium hookeri Thwaites and it's processed products were determined and analyzed.Methods:the samples were processed by microwave digestion,then the trace elements Fe,Mg,Mn and Zn were determined by flame atomic absorption spectrometry and Se by atomic fluorescence spectrometer.Results:the determination method is feasible for the correlation coefficients are all greater than 0.99.The content of each element:Fe is 0~231.12 mg/kg,Mn is 2.27~52.57 mg/kg,Mg is 204.21~257 mg/kg,Zn is 2.49~15.87 mg/kg,Se is 0~0.14 mg/kg.Conclusion:Deep processing will lead the content of five trace elements Fe,Mg,Mn,Zn,Se in the materials to decreased,and fermentation causes more loss of trace elements than pickling.This study provides some theoretical reference for the comprehensive development of Allium hookeri Thwaites in qiandongnan prefecture.