食用花卉中Fe含量及其形态分析  

Primary Speciation Analysis of Iron in Edible Flowers

作　　者：彭珊珊[1] 黄国清[1] 

机构地区：[1]韶关大学英东生物工程学院食品工程系,广东韶关512005

出　　处：《光谱学与光谱分析》2003年第1期75-77,共3页Spectroscopy and Spectral Analysis

摘　　要：采用SpectroAA 1 0 (Varian)原子吸收分光光度计对食用花卉中Fe含量进行了分析 ,结果表明 ,花卉中Fe含量较高。并对菊花、芙蓉花、金银花中七种形态进行了测定 ,得出了微量元素Fe的提取率、残留率和浸留比等形态分析参数 ,结果表明 ,三种花卉中Fe总提取率 ,浸留比几种参数均较接近 ,说明花卉中Fe结合形式比较类似。三种花卉中的Fe头煎提取率均比二煎提取率高 ,头煎浸留比均比二煎浸留比高 ,但三种花卉中Fe的提取均未超过总量的一半 ,说明食用花卉中Fe不易被水溶解出来 ,可溶性态较少 ,多为不溶性有机态。回收实验结果表明 ,方法的回收率在 96 5 %～ 1 0 3 2 %之间 ,RSD在 1 2 %～ 3 1 %之间 ,表明方法可行。In this paper seven primary speciations of iron in three edible flowers, i. e. chrysanthemum, cottonrose hibiscus and honeysucker have been studied by atomic absorption spectrometry. Speciation parameters of iron such as extractive rate, residue rate, immerse-residue ratio in the samples were calculated. It was found that the first extractive rates of Fe were higher than the second ones in all three edible flowers, and the immerse-residue ratios of Fe were similar to the extractive rates. But the extraction of iron in all three edible flowers were no more than fifty percent. It is showed that the iron isn't easy to extract by water in the three edible flowers. The recovery was in the range of 96.5%-103.2% and RSD was in the range of 1.2%-3.1%. The results were satisfactory.

关 键 词：食用花卉 FE 形态分析 铁 微量分析 

分 类 号：S63[农业科学—蔬菜学] Q581[农业科学—园艺学]