相同生长环境下3种蔬菜对钾、钙、镁、铅元素的富集特性研究
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摘要
选取相同生长环境下的荆芥、藿香和小茴香3种蔬菜,以微波消解法对样品进行前处理,在优化的测定条件下采用原子吸收光谱法测定样品中钾(K),钙(Ca),镁(Mg),铅(Pb) 4种元素含量.结果表明:荆芥、藿香和小茴香的茎和叶中均含有较丰富的K,Ca,Mg.同时,3种蔬菜全株中均检测到一定含量的重金属元素Pb. 4种元素在蔬菜中不同部位的富集特性具有明显差异.其中,K较易富集在荆芥茎、藿香茎和小茴香叶中,Ca和Mg较易富集在3种蔬菜叶中.在日常生活中,人们可以根据不同蔬菜所含微量元素、矿物质的不同,针对自身的需求选择蔬菜,保持微量元素在体内的平衡,促进身体健康.
Three vegetables of thistle,patchouli and fennel in same growing condition were collected,pretreated by microwave digestion and determined for contents of K,Ca,Mg and Pb by atomic absorption spectrometry method. The results showed that the stems and leaves of three vegetables contained abundant K,Ca and Mg. Moreover,a certain amount of Pb was also detected in whole plants of three vegetables. The enrichment characteristics of four elements across different parts of three vegetables were specific. In that,the element K was preferentially accumulated in stem of thistle and patchouli and leaf of fennel. By contrast,the Ca and Mg were preferentially accumulated in leaves of thistle,patchouli and fennel. In daily life,people can choose vegetables according to their different requirements based on the different trace elements and mineral elements in different vegetables to keep balance of trace elements in body and keep health.
Three vegetables of thistle,patchouli and fennel in same growing condition were collected,pretreated by microwave digestion and determined for contents of K,Ca,Mg and Pb by atomic absorption spectrometry method. The results showed that the stems and leaves of three vegetables contained abundant K,Ca and Mg. Moreover,a certain amount of Pb was also detected in whole plants of three vegetables. The enrichment characteristics of four elements across different parts of three vegetables were specific. In that,the element K was preferentially accumulated in stem of thistle and patchouli and leaf of fennel. By contrast,the Ca and Mg were preferentially accumulated in leaves of thistle,patchouli and fennel. In daily life,people can choose vegetables according to their different requirements based on the different trace elements and mineral elements in different vegetables to keep balance of trace elements in body and keep health.
引文
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[3]张秋菊.藿香资源的开发利用[J].人参研究,2004(3):10.
[4]胡伟建,马西英.长白山膳药兼用的唇形科山野菜[J].中国种业,2001,5:30.
[5]徐明,孙宝俊,刘娥.藿香栽培与采摘实用技术[J].辽宁农业科学,2000(4):49.
[6]张静晨,王玉华,朴春红,等.藿香在食品中的应用及前景展望[J].食品研究与开发,2016,37(6):209.
[7]张禄捷,刘韬,李荣,等.天然调味香料小茴香挥发油的研究进展[J].中国调味品,2015,40(30):117.
[8]陈燕芹,刘红.微波辅助消解ICP-AES法测定小茴香中20种元素[J].化学研究与应用,2014,26(1):149.
[9]冯洁,王冬梅,周今帆,等.中药两面针不同入药部位金属元素的含量测定[J].药物分析杂质,2011,31(12):2232.
[10]孟君,聂钰红,王培.十香菜中微量元素含量研究[J].轻工学报,2017,32(2):1.
[11]简在友,孟丽,许桂芳,等.红花对土壤矿质元素的吸收和积累[J].广西植物,2014,34(4):557.
[12]张剑,房少新,高真贞.冬虫夏草中8种矿物元素含量分析[J].广东微量元素科学,2007,14(8):32.
[13]房娟,楼崇,陈光才,等.苏柳172和垂柳对Pb的吸收动力学特性及有机酸的影响[J].环境化学,2011,30(6)1569.
[14] ORHAN A,ADALET T,ALI R T,et al. Comparison of wet and microwave digestion methods for the determination of copper,iron and zinc in some food samples by FAAS[J]. Food Analytical Methods,2016,11(9):3201.
[15] GERGELY B,ATTILA M. Comparison of different methodsused for phosphorus determination in aquaticorganisms[J]. Hydrobiologia,2015,758(1):235.
[16] HUSEYIN A,EMEL B,ESRA A. The levels of tracelements in honey and molasses samples that were determined by ICP-OES after microwave digestion method[J]. Biological Trace Element Research,2016,170(2):508.
[17]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.
[18]中国国家标准化管理委员会.食品中污染物限量:GB 2762—2005[S].北京:中国标准出版社,2005.
[19]刘翀.我国蔬菜重金属污染现状及对策[J].安徽农学通报,2009,15(12):73.