摘要
采用原子吸收分光光度法,对新鲜乌榄及腌制乌榄的果实和果仁中的钙、铁、镁、锰、钼、钠、镍、钴8种矿质元素的含肇进行了测定,为乌榄的开发利用提供依据。结果表明,乌榄中含有丰富的钠、钙、镁、铁、锰、钼等人体必需的元素,有害元素钴、镍的含量较少。
The content of calcium, iron, magnesium, manganese, molybdenum, sodium, nickel, cobalt in fresh black olive and the marinated both of the fruits and nuts were determined by atomic absorption spectrometry. The results show that black olive contain rich essencial elements such as sodium, calcium, magnesium, iron, manganese, molybdenum, and a little cobalt, nickel. It provided a basis for the development and utilization of black olive.
出处
《广东微量元素科学》
CAS
2008年第8期54-56,共3页
Trace Elements Science
关键词
乌榄
矿质元素
原子吸收分光光度法
black olive
mineral elements
atomic absorption spectrometry
