摘要
按四川传统方式制作泡菜,用硝酸-过氧化氢作消解剂,微波消解预处理样品,电感耦合等离子体发射光谱(ICP-OES)法测定泡菜制作过程中样品的钾、钠、钙、镁、锌、铁、铜、硒、镉、铅、铬等12种矿物质元素的含量变化。结果表明,在乳酸自然发酵环境下,蔬菜腌渍的前5d,除钠外,所测6种样品中钙、镁、锌、铁、铜等11种矿物质元素含量均大幅度降低,致使泡菜软化;且组织结构相近的不同种蔬菜经过较长时间腌制后,各矿物质元素含量基本一致。
According to the traditional way of making pickled vegetables in Sichuan province, the pickled vegetable samples were pretreated by microwave digestion using nitric acid and hydrogen peroxide. The content variations of 12 mineral elements, including potassium, sodium, calcium, calcium, magnesium, zinc, iron, copper, selenium, cadmium, lead and chromium, were determined by inductively coupled plasma-optical emission spectroscopy（ICP-OES） . The results show that in the first 5 days during the manufacturing process of pickle vegetable under the environment for natural fermentation of lactic acid, the contents of mineral elements such as Ca, Mg, Zn, Fe, etc. were all decreased dramatically except Na, which led to softening pickled vegetables. In addition, for a several kinds of vegetables which have similar organizational structures, after being salted for relative long time, the contents of each mineral element in them were close.
出处
《中国无机分析化学》
CAS
2016年第4期59-63,共5页
Chinese Journal of Inorganic Analytical Chemistry
基金
四川省教育厅科研项目(13ZA0293)
成都师范学院校级科研项目(CJYKT11-12)资助
