原子吸收光谱法测定辣椒及辣椒食品中的微量元素  

Determination of trace elements in chilli and chilli food by atomic absorption spectrometry

作　　者：萨仁高娃[1] 马堃[2] 胡文忠[2] 姜波[2] 姜爱丽[2] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2012年第24期68-70,共3页Science and Technology of Food Industry

摘　　要：应用火焰原子吸收光谱法对辣椒及辣椒食品中的Cu、Na、Fe、K、Sr、Mg、Ca、Mn、Zn等9种微量元素的含量进行测定分析。结果显示:Cu、Na、Fe、K、Sr、Mg、Ca、Mn、Zn的标准曲线相关系数为0.9999、0.9820、0.9997、0.9927、0.9982、0.9965、0.9991、1.0000和0.9985;辣椒及辣椒食品中均能检出这9种微量元素,其中辣椒籽中的Cu、Mg、Mn、Zn含量很高;制成辣椒食品后,Na含量大幅度增加,而相对于其他香辣酱,鲜食辣椒酱Na含量最低;辣椒制成辣椒食品后部分微量元素富集(如Cu、Na、Fe、Ca等)比鲜冻辣椒中微量元素含量高。The application of flame atomic absorption spectrometry determined the contents of 9 trace elements （Cu,Na,Fe,K,Sr,Mg,Ca,Mn,Zn） in chilli and chilli food was studied. According to the result,the standard curve correlation coefficients of all the determined elements （Cu, Na, Fe, K, Sr, Mg, Ca, Mn, Zn） were as follows： 0.9999,0.9820,0.9997,0.9927,0.9982,0.9965,0.9991,1.0000 and 0.9985. These 9 kinds trace elements were determined in chilli and chilli food,and the contents of Cu,Mg,Mn,Zn were high in chilli seed. The contents of Na increased substantially after producing. The content of Na in fresh-chilli sauce was lowest compared with other sweet-chilli sauces. Part of trace elements（such as Cu, Na,Fe,Ca and so on） were accumulated in chilli food ,which made its content higher than that in fresh-freezing chilli.

关 键 词：辣椒 辣椒食品 原子吸收光谱法 微量元素 

分 类 号：TS207.3[轻工技术与工程—食品科学]