微波消解/ICP-MS法检测八种梨果实中主要矿质元素含量  

Determination of Mineral Elements in Eight Pear Varieties by ICP-MS after Microwave-Assisted Digestion

作　　者：陈计峦[1] 吴继红[2] 江英[1] 胡小松[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832003 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《光谱学与光谱分析》2009年第2期496-498,共3页Spectroscopy and Spectral Analysis

基　　金：国家“十一五”科技支撑计划项目(2006BAD05A04)资助

摘　　要：采用ICP-MS法测定了八种梨果实中的钠、钾、钙、镁、锌、铜、铁、锰、硼等元素的含量。不同品种梨果实中主要元素组成基本相同,但各种元素的含量存在一定的差异。其中,钾的含量最高,其次是镁、钙、钠等元素。采用欧盟果蔬汁工业协会(AIJN)提供的果汁质量评价参考范围作参照标准,梨果实中钾、镁和钙元素含量高于该标准,钠元素含量低于该标准,其余元素含量均接近于该标准的规定。A study was carried out on the contents of mineral elements such as Na, K, Ca, Mg, Zn, Cu, Fe, Mn and B in eight different pear varieties by ICP-MS after microwave-assisted digestion. The results indicated that the main elements of the eight pears are similar, but the content of each element is different. The content of K is the highest in the detected pears, followed by Mg, Ca and Na. Compared with the reference value of AIJN （Association of Industry of Juices and Nectars from fruits and vegetables of the European Union）, the range scale of K, Mg, and Ca was higher than that of the AIJN, while the content of Na element was lower than that of the AIJN, and other elements content was consistent with it.

关 键 词：ICP-MS 梨 矿物质 

分 类 号：O657.3[理学—分析化学]