| 枸杞和枸杞酒中硒含量测定不同前处理方法的比较研究 |
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| 引用本文： | 李,威,贺雪丹,梅灿辉.枸杞和枸杞酒中硒含量测定不同前处理方法的比较研究[J].安徽农业科学,2014(23):7988-7989. |
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| 作者姓名： | 李 威 贺雪丹 梅灿辉 |
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| 作者单位： | [1]广东食品药品职业学院,广东广州510520; [2]北京理工大学珠海学院,广东珠海519088; [3]珠海市质量计量监督检测所,广东珠海519002 |
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| 摘 要： | 目的]研究食物中硒元素的准确测定方法。方法]对枸杞和枸杞酒中微量硒的测定过程中,不同前处理方法对测定结果的影响进行分析。结果]研究表明,消解酸及消解方法的选择对枸杞和枸杞酒中硒含量的测定结果无显著差异(P0.05)。综合考虑试验条件,食物中微量硒的测定中最适合的前处理方法是以硝酸-过氧化氢为消解液的微波消解法。结论]研究可为食物中微量硒的准确测定提供参考依据。
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| 关 键 词： | 硒 枸杞 枸杞酒 前处理 |
Comparative Study on Selenium in Wolfberry and Woifberry Wine by Different Pre-treatment |
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| Institution: | LI Wei, MEI Can-hui et al ( Guangdong Food and Drug Vocational College, Guangzhou, Guangdong 510520 ; Zbubai Supervision Testing In- stitute of Quality and Metrology, Zhuhai, Guangdong 519002) |
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| Abstract: | Objective] To study accurate determination method for selenium in food. Method] In the determination process of selenium in wolfberry and wolfberry wine, effects of different pre-treatment methods on determination results were analyzed. Result] The study showed that selection of digestion acid and digestion method had no significant differences on determination results of selenium（P 〉0.05 ）. The most appro- priate method of pre-treatment is HNO3-H202 microwave. Conclusion] The study can provide reference basis for accurate determination of sele- nium in foods. |
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| Keywords: | Selenium Wolfberry Wolfberry wine Pre-treatment |
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