摘要
目的:通过微波消解-电感耦合等离子体质谱法分别测定黑果枸杞和红枸杞中铁和锌的含量。方法:先用烘箱除去黑果枸杞和红枸杞中的水分,再用微波消解仪消解黑果枸杞和红枸杞,最后用电感耦合等离子体质谱仪测定出枸杞中铁和锌的含量。结果:通过电感耦合等离子体质谱仪测定出红枸杞中铁含量为42.3 mg·kg^(-1),锌含量为10.3 mg·kg^(-1);黑果枸杞中铁含量为146.0 mg·kg^(-1),锌含量为17.3 mg·kg^(-1)。在精密度实验中,红枸杞中铁相对标准偏差RSD为5.16%,锌为7.08%;黑果枸杞中铁RSD为2.38%,锌为7.03%。结论:黑果枸杞中铁和锌的含量均高于红枸杞中铁和锌的含量。
Objective:To determination of iron and zinc content in Chinese black wolfberry and Chinese red wolfberry by microwave digestion-ICP-MS.Methods:The Chinese black wolfberry and Chinese red wolfberry is digested by microwave digestion apparatus and the content of iron and zinc in Chinese wolfberry was determined by ICP-MS.Results:The content of iron and zinc in Chinese red wolfberry is 42.3 mg·kg^(-1) and 10.3 mg·kg^(-1) respectively.The content of Fe and Zn in Chinese black wolfberry is 146.0 mg·kg^(-1) and 17.3 mg·kg^(-1) respectively.The RSD of iron and zinc in Chinese red wolfberry is 5.16%and 7.08%respectively.The RSD of iron and zinc in Chinese black wolfberry is 2.38%and 7.03%respectively.Conclusion:The content of iron and zinc in Chinese black wolfberry is higher than that in Chinese red wolfberry.
作者
于兰莉
陈彦会
蓝海波
汪红梅
YU Lanli;CHEN Yanhui;LAN Haibo;WANG Hongmei(Hangzhou Harrens-TH Inspection Testing&Technology Co.,Ltd.,Hangzhou 310004,China)
出处
《现代食品》
2021年第14期183-186,共4页
Modern Food
