2种金乡大蒜及其黑蒜中的微量元素比较研究  

Comparative study on trace elements content in two kinds of fresh garlic and their black products

作　　者：肖克飞 王伟 谷家彪 杨丹[1] XIAO Ke-fei;WANG Wei;GU Jia-biao;YANG Dan(School of Public Health,Jining Medical University,Jining 272000,Shandong,China)

机构地区：[1]济宁医学院公共卫生学院,山东济宁272000

出　　处：《粮食与油脂》2019年第2期67-69,共3页Cereals & Oils

基　　金：国家级大学生创新训练项目(201610443013)

摘　　要：采用ICP-MS和AFS法检测金乡2种鲜蒜及加工成黑蒜后其微量元素含量的差异,结果表明:2种鲜蒜的Mn、Cu、Zn、As、Pb含量具有显著差异(P <0.05),但Se和Cd差异不显著;多瓣鲜蒜的有益矿质元素Mn、Cu、Zn、Se含量高于独头鲜蒜,有害重金属As、Cd、Pb低于独头鲜蒜,但与国标相比,4种大蒜中的As、Cd、Pb含量均在安全范围内。其次,鲜蒜与黑蒜相比,Mn、Cu、Zn、Se、As、Cd、Pb的含量都具有显著差异(P <0.05)。研究结果表明大蒜发酵前后微量元素的含量变化显著。Inductively coupled plasma mass spectrometry(ICP-MS)and atomic fluorescence absorption spectroscopy(AFS)were used to detect the differences of trace element content between two kinds of fresh garlic and their black products,which grown in Jinxiang,Shandong province.The results showed that there were significant differences in the contents of Mn,Cu,Zn,As,and Pb in two fresh garlic varieties(P<0.05),but no significant difference between contents of Se and Cd.Moreover,the beneficial mineral elements Mn,Cu,Zn,and Se in Multi-clove fresh garlic(MFG)were higher than Single-head fresh garlic(SFG),and the contents of harmful heavy metal As,Cd,and Pb were lower than those of SFG.However,compared with the national standard,the content of As,Cd,and Pb in the four kinds of garlic was within a safe range.Secondly,the content of Mn,Cu,Zn,Se,As,Cd,and Pb in fresh garlic was significantly different from that of black garlic(P<0.05).The results showed that the content of trace elements in garlic changed significantly before and after the fermentation.

关 键 词：大蒜 黑蒜 ICP-MS AFS 微量元素 

分 类 号：TS207.3[轻工技术与工程—食品科学]