电感耦合等离子法检测胡椒中元素含量  

Determination of Elements in Piper nigrum L.by ICP Methods

作　　者：陈福北[1] 黄巧燕 刘辉庭 

机构地区：[1]广西工业职业技术学院石油与化学工程系,广西南宁530001 [2]广西地矿测试研究中心,广西南宁530023

出　　处：《食品研究与开发》2013年第3期66-68,共3页Food Research and Development

基　　金：广西教育厅科研项目(200911LX502)

摘　　要：采用ICP-MS/ICP-AES法同时测定胡椒中的Mg、Al、Ca、Mn、Fe、Pb等24种元素,结果表明该法可以满足胡椒样品中无机元素测定要求。从检测结果来看胡椒中Ca、P、K、Mg含量较高,其中Ca含量最高为2 500μg/g,其次为P、K、Mg达1 800、1 400、1 000μg/g,而Tl、Pd、Mo、Be、Cd、Co、V含量较低,均低于0.3μg/g。The contents of 24 inorganic elements in Piper nigrum L. such as Mg,A1,Ca,Mn,Fe,Pb were determined by using Inductively Coupled Plasma Mass Spectrometry （ICP-MS） and Inductively Coupled Plasma-Atomic Emission Spectrometry （ICP-AES） technique. The analytical results indicated that the method was applied to the determination of inorganic elements in the sample of Piper nigrum L. and the results showed that the contents of 24 element contain were rich in Ca,P, K and Mg, the content of Ca was in highest, amounting to 2 500μg/g, followed by P （1 800 μg/g）, K （1 400 μg/g）, Mg （1 000 μg/g）. However the contents of T1, Pd, Mo, Be, Cd, Co and V in samples were low, all less than 0.3 μg/g.

关 键 词：胡椒 ICP—MS(电感耦合等离子体质谱法) ICP—AES(电感耦合等离子体原子发射光谱法) 无机元素 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.1[轻工技术与工程—食品科学与工程]