微波和湿法处理对调味品中微量元素含量的影响-《中国调味品》

文章信息/Info

Title:: Impact on Determination of Trace Element Using Different Pretreatment Methods in Contents in Condiment

摘要:: 本文采用微波消解、湿法消解2种处理方法，用火焰原子吸收光谱法测定黑胡椒、白胡椒、花椒、麻椒中钙、铁、锌、锰、铜含量。结果表明：不同预处理方法对样品中微量元素含量有一定的影响，微波消解能较为快速的处理样品，且微波消解样品中元素测定值略高于相应湿法消解样品的元素测量值。5种元素在各个样品中的含量依次为黑胡椒：Ca>Mn>Fe>Cu>Zn；白胡椒：Ca>Mn>Fe>Cu>Zn；花椒：Ca> Fe>Mn> Zn> Cu；麻椒：Ca> Fe>Mn> Zn> Cu。5种元素在4种样品中的含量，Ca元素的含量较高，远高于其它4种元素含量。在花椒和麻椒中Ca含量相差不大，且高于黑胡椒、白胡椒，其中白胡椒中的钙含量最低。微波消解样品结果的精密度在0~3.5%之间，微波消解样品中Ca、Fe、Zn加标回收率：Ca回收率在90％～102％，Fe的回收率在81％~102％；Zn的回收率在94％～100％，结果较为满意，该研究为调味品中微量元素研究提供了方法和数据参考。

Abstract:: In the paper，the contents of Ca，Fe, Zn, Mn, Cu in black pepper, white pepper, Chinese prickly ash, prickly ash were determined by flame atomic absorption spectrometry with microwave and wet digestion two pretreatment methods, The results show that ，different pretreatment methods have certain influence on the content of microelement in the samples，with microwave digestion the samples were digested rapidly and the contents of the elements in the them is slightly higher than which with wet digestion. The contents of five elements in each sample were as follows: Black Pepper: Ca>Mn>Fe>Cu>Zn; White Pepper: Ca>Mn>Fe>Cu>Zn; Prickly Ash: Ca> Fe>Mn> Zn> Cu; prickly ash: Ca> Fe>Mn> Zn> Cu. The content of 5 elements in 4 samples，the contents of Ca are much higher than those of the other 4 elements.The content of Ca in Prickly Ash and prickly ash were higher than black pepper and white pepper, among which the calcium content of white pepper was the lowest. The precision of the five element s using microwave digestion is 0 - 3.5%. The recovery of Ca, Fe and Zn using microwave digestion was studied，The recoveries of Ca, Fe and Zn were 90% -102% , 81% -102% and 94% -100% , respectively. The results were satisfactory，The results obtained in this paper provide a reference method for the analysis of trace elements in different condiment.