山东苍山县大蒜中硒含量测定  

Determination of Selenium in Cangshan Garlic by Fluorescence Spectrophotometer

作　　者：赵秀兰[1] 赵祥忠[1] 赵长峰[1] 孙淑爱[1] 梅行[1] 

机构地区：[1]山东医科大学营养教研室,250012

出　　处：《山东食品科技》1999年第2期16-17,共2页

摘　　要：采用荧光分光光度法分别对山东省苍山县和济南产大蒜中硒含量进行了测定,结果显示,苍山县大蒜中的硒含量明显高于济南产大蒜。苍山县居民素有种蒜、食蒜习惯,因此长期摄食含硒高的大蒜可能与此地区胃癌发病率低有一定关系。The concentrations of selenium in garlic of Cangshan county and Jinan were determined by fluorescence spectrophotometer respectively. The results showed that the contents of selenium of Cangshan garlic are evidently higher than that of Jinan garlic. The habits of eating garlic containing more selenium possibly demonstrate one of mechanisms that the incidence of stomach cancer is lower in inhabitants of Cangshan.

关 键 词：硒 大蒜 荧光分光光度法 测定 

分 类 号：S633.401[农业科学—蔬菜学]