电感耦合等离子体原子发射光谱法测定根茎类蔬菜中12种矿物质元素及食用科学性研究

用硝酸-过氧化氢作消解液,微波消解法处理样品,运用电感耦合等离子体原子发射光谱法测定根茎类蔬菜中的钾、钠、钙、镁、锌、铁、铜、锰、硒、铅、镉和铬12种矿物元素的含量。方法检出限为0.033～0.87μg/L,相对标准偏差为0.1%～2.4%。方法快速、稳定、准确,适合食品中多种元素的快速测定。结果表明:白萝卜、田藕和生姜均富含对人体有益的K、Ca、Fe、Mg、Zn、Cu、Mn、Se等矿物质元素。但其皮中Pb、Cd、Cr等含量均超过国家食品卫生标准;而对应肉中Pb、Cd、Cr含量基本未超标;宜去皮后食用。

ICP-AES Determination of Twelve Mineral Elements in Rhizome Vegetables and Scientific Investigation of Their Edibility

The contents of the twelve mineral elements in the rhizome vegetables,which are K,Na,Ca,Mg,Fe,Zn,Cu,Mn,Se,Pb,Cd and Cr,were determined by inductively coupled plasma atomic emission spectrometry.The samples were digested by microwave technique with nitric acid-hydrogen peroxide mixture solution as the digestion reagent.The method detection limits were from 0.033 to 0.87 μg/L and the relative standard deviations were from 0.1% to 2.4%.This method is rapid,stable,accurate,and suitable for rapid determination of multiple elements in food samples.The results indicate that White radish,the Tian lotus root and Ginger are all rich in the elements which are beneficial to human body,such as K,Ca,Fe,Mg,Zn,Cu,Mn and Se.However,it was found that in their skins,the contents of lead,cadmium and chromium are higher than the National food hygiene standards.Fortunately,the contents of f lead,cadmium and chromium in the vegetable meat part are basically meeting the national food hygiene standard.We concluded that in order to safely eat these vegetables,one must peel off the vegetable skins before eating.