摘要
采用火焰原子吸收法对五味子中的营养元素进行测定,结果表明,五味子中含有铜、锌、铁、锰、钾、钠、镁、钙等营养元素,其中钙含量最高,为0.4416mg/g,铁含量次之,为0.1373mg/g,锰、钾的含量也较高,分别为0.0894mg/g和0.0565mg/g。为进一步深入研究五味子提供了科学依据。
The nurtient elements in Schizandra chinensis （Turcz.） Baill. were analyzed by flame atomic absorption spectrometry. The results showed that Cu,Zn,Fe,Mn,K,Na,Mg and Ca were detected in Schizandra chinensis（Turcz） Baill. The content of Ca, Fe, Mn and K were highest in Schizandra chinensis （Turcz） Baill, which reached 0.441 6 mg/g, 0.137 3 mg/g, 0.089 4 mg/g and 0.056 5 mg/g, respectively. It provided a scientific basis for the further study on Schizandra chinensis （Turcz） Baill.
出处
《湖北农业科学》
北大核心
2010年第6期1456-1457,共2页
Hubei Agricultural Sciences
基金
吉林省教育厅"十一五"科学技术研究项目(2007067)
关键词
五味子
测定
原子吸收法
营养元素
Schizandra chinensis （Turcz.） baill.
determination
flame atomic absorption spectrometry
nutrient elements
