摘要
用分光光度法直接测定蔬菜中铁的含量,方法简便、快速、准确。分别采用浓盐酸和浓硫酸两种消解方法对样品进行处理,并对其测定结果进行比较。实验结果表明,浓硫酸消解法消解能力更强,测定更为准确。5种蔬菜中木耳铁含量最高,对指导人们合理食用蔬菜进行补铁及进一步开发蔬菜产品提供了可靠的理论依据。
The content of iron in vegetables was determined by spectrophotometry.The method is simply,rapid and accurate.The samples were digested by two method,which were concentrated hydrochloric acid and concentrated sulfuric acid digestion methods,and the results of two method were compared.The concentrated sulfuric acid digestion method had stronger digestion capacity,the results were more accurate.The content of iron in agaric was highest in five kinds of vegetables.The result provides the theoretical basis for guiding persons reasonably to eat the vegetables to replenish the iron,and exploiting the product of vegetables.
出处
《光谱实验室》
CAS
CSCD
北大核心
2011年第4期2115-2119,共5页
Chinese Journal of Spectroscopy Laboratory
关键词
蔬菜
铁
分光光度法
浓盐酸消解法
浓硫酸消解法
Vegetables
Iron
Spectrophotometry
Concentrated Hydrochloric Acid Digestion Method
Concentrated Sulfuric Acid Digestion Method
