Impact on Determination of Trace Element Using Different Pretreatment Methods in Black Soybeans(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2012年04期

Page:

645-648

Research Field:

Publishing date:

Info

Title:

Impact on Determination of Trace Element Using Different Pretreatment Methods in Black Soybeans

Author(s):

MENG Jun¹ ; XIE Yin-jun²

1.School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan;

2.Department of Garden and Food Processing,Shangqiu Vocational and Technical College,Shangqiu 476000,Henan,China

Keywords:

Microwave digestion; Wet digestion; Atomic Absorption Spectrometry; Black soybean

PACS:

O657.32

DOI:

10.3969/j.issn.1000-9841.2012.04.027

Abstract:

In the paper,the contents of Ca,Mg,Cu,Zn in black soybean were determined by atomic absorption spectrometry with wet and microwave assisted digestion,respectively.The results showed that,the Ca,Mg,Zn,Cu contents in the sample were 220.85,1834.03,27.09 and 8.77 μg·g^-1，respectively,with microwave assisted digestion;when digested by wet method were 221.08,1914.58,17.88 and 11.08 μg·g^-1，respectively.The black soybean contained rich inorganic trace elements of Ca,Mg.The concentration of Ca,Zn,Cu have little difference in the black soybeans sample with two pretreatment methods,but Mg elements varied greatly.The recovery of Ca，Cu and Zn using microwave digestion were 83.76%,92.86%,96.54%，respectively;the wet digestion were 89.65%,87.50%,88.63%,respectively.The precision of the four elements were 0.2%-1.4%.The recovery of Mg was not satisfactory using the two methods，it may be due to matrix interference.So the results of determination by the microwave pretreatment were more accurate than wet method.

References:

[1]张玉芝.微量元素与人体健康[J].微量元素与健康研究,2004,21(3):56-57.（Zhang Y Z.Trace elements and human health[J].Studies of Trace Elements and Health,2004,21(3):56-57.）

[2]单振芬.微量元素检测的方法学讨论[J].微量元素与健康研究,2009,26(6):63-64.（Shang Z F.The methodology of the trace element detection discussion[J].Studies of Trace Elements and Health,2009,26(6):63-64.）

[3]何余湧,许赛英.不同加热时间对大豆蛋白质溶解度影响的研究[J].江西饲料,2011(5):8-10.(He Y Y,Xu S Y.Effect of different heating time on soybean protein solubility[J].Jiangxi Feed,2011(5):8-10.)

[4]李禄慧,徐妙云,张兰,等.不同作物中维生素E含量的测定和比较[J].中国农学通报,2011,27(26):124-128.(Li L H,Xu M Y,Zhang L,et al.Determinate and analysis the content of vitamin E in different species[J].Chinese Agricultural Science Bulletin,2011,27(26):124-128.)

[5]王燕.大豆水溶性蛋白质含量测定的不确定度评论[J].粮食储藏,2011,40(5):35-38.(Wang Y.The uncertainty of determination of water soluble protein in soybean[J].Grain Storage,2011,40(5):35-38.)

[6]刘丽，金宏，许志勤,等.大豆异黄酮对电离辐射小鼠胸腺细胞周期、凋亡与增殖的影响[J].营养学报,2006,28(4):311-317.（Liu L,Jin H,Xu Z Q,et al.Effects of soybean isoflavones on cell cycles,cell apoptosis and proliferation on thymocytes in irradiated mice[J]. Acta Nutrimenta Sinica,2006,28(4):311-317.）

[7]任成忠,毛丽芬．加标回收实验的实施及回收率计算的研究[J]．工业安全与环保，2006，32(2):9-12.（Ren C Z，Mao L F.Study on the practice of standard recovery test and calculation of recovery rate[J].Industrial Safety and Environmental Protection,2006,32(2):9-12.）

[8]许萍，牟仁祥，曹赵云，等.密闭式微波消解方法综述[J].光谱实验室,2009,26(1)：57-59.（Xu P,Mou R X,Cao Z Y,et al.Review of analytical method for microwave digestion with closed vessels[J].Chinese Journal of Spectroscopy Laboratory,2009,26(1):57-59.）

Memo

Memo:

-

Common functions