2种金乡大蒜及其黑蒜中的微量元素比较研究
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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.
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.
引文
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[2]段中华,乔有明,裴海昆,等.大蒜中部分微量元素的含量分析[J].安徽农业科学,2013,41(6):2678-2679.
[3]王福俤.中国生物微量元素研究的现状与展望[J].生命科学,2012,24(8):713-730.
[4]JALALI M,MORADI F.Competitive sorption of Cd,Cu,Mn,Ni,Pb and Zn in polluted and unpolluted calcareous soils[J].Environmental Monitoring&Assessment,2013,185(11):8831-8846.
[5]KIMURA S,TUNG Y C,PAN M H,et al.Black garlic:A critical review of its production,bioactivity,and application[J].Journal of Food&Drug Analysis,2017,25(1):62-70.
[6]KIM J H,YU S H,CHO Y J,et al.Preparation of S-allylcysteineenriched black garlic juice and its antidiabetic effects in streptozotocin-induced insulin-deficient mice[J].Journal of Agricultural&Food Chemistry,2017,65(2):358-363.
[7]肖小勇,李崇光.我国大蒜出口的“大国效应”研究[J].国际贸易问题,2013(8):61-71.
[8]秦庆芳.微波消解-ICP-MS法测定葵花籽壳、仁中Mg、Al含量[J].食品与生物技术学报,2015,34(10):1114-1119.
[9]方勇,罗佩竹,胡勇,等.大蒜的生物富硒作用及其硒的形态分析[J].食品科学,2012,33(17):1-5.
[10]李宁,张征,张宏群,等.济南居民膳食硒摄入量与血清硒参考值调查[J].山东大学学报(医学版),2009,47(6):121-123.