摘要
目的:通过对牛蒡茶及浸泡液6种微量元素含量的检测,比较不同实验条件溶出率的差异。方法:采用不同浸泡水温和浸泡时间、不同浸泡次数及牛蒡茶清洗前后和浸泡液消化与否处理,用原子吸收法测定牛蒡茶及待测液的6种微量元素含量,比较溶出率的差异元素存在化学形态的关系。结果:牛蒡茶微量元素含量高,溶出率的顺序钙>锶>锰>锌>铜>铁,并且与浸泡时间和次数密切相关,溶出率高低与存在形态也相关。结论:结合微量元素含量和溶出率,牛蒡茶是一种很好的健康的微量元素补充食品,有开发利用价值。
Objective：To detect diffference of the extractio rate of trace elements in Burdock tea under different experimental conditions by content of determination.Methods An atomic absorption spectrometry was used to measure the quantity of six trace elements in Burdock tea and samples,dealed with different water temperature,time,frequency,purification and digestion,to compare extractio rate and chemical form of different trace elements.Results：Burdock tea contained rich trace elements,the soluble rates of six trace elements ranked as the following：calcium strontium manganese zinc copperiron.the extraction rates were closely related to soaking water temperature,time,frequency,moreover,they were related to chemical form of elements existence.Conclusion：Taking into account the content and extraction rate of trace elements.Burdock tea is a good health food supplement resource and worthy of development and utilization.
出处
《微量元素与健康研究》
CAS
2011年第1期25-28,共4页
Studies of Trace Elements and Health
关键词
牛蒡茶
微量元素
溶出率
化学形态
研究
Burdock tea
trace elements
extraction rate
chemical form
study
