分光光度法测定野菜中铁的含量  

Determination of the Iron in the Edible wild herbs by spectrophotometry

作　　者：陈祥海[1] 李树梅[1] 黄锁义[2] 

机构地区：[1]右江民族医学院 [2]右江民族医学院化学教研室,广西百色533000

出　　处：《微量元素与健康研究》2005年第6期37-38,共2页Studies of Trace Elements and Health

基　　金：全国高等学校教学研究中心研究计划立项课题(BIA010092-E09)

摘　　要：野菜植物无污染、无农药残毒、营养丰富,具有特殊风味,并且很多野菜还有医疗保健作用。用分光光度法直接测定野菜中铁的含量,方法简便快速准确,对指导人们合理食用野菜进行补铁及进一步开发野菜提供了可靠的理论依据。Edible wild herbs aren＇ t polluted and haven＇ t farm chemical they are nutritious and have special taste. Many edible wild herbs have functions of medical care. The paper introduces one method that content of the iron in the Edible wild herbs was determine by spectrophotometry, The method is simply, rapidly and auuratly. The result provides the theoretical basis for guiding repose reasonably to eat the potherbs to replenish the iron and exploiting the product of the Edible wild herbs.

关 键 词：分光光度法 邻二氮菲 野菜 铁 

分 类 号：O657.32[理学—分析化学]