摘要
采用微波消解火焰原子吸收光谱法测定苗族、侗族同胞传统制作的原生态发酵型调味品鱼酱酸中的Fe,Zn,Cu,Mn,Cd,Ni,Cr,Pb含量,为原生态民族风情旅游地区黔东南发酵型调味品鱼酱酸的开发利用提供参考。
The content of eight trace elements such as Fe, Zn, Cu, Mn, CA, Ni, Cr, Pb, existing in the original ecological fermented condiment fish sauce acid produced by the traditional technology of Miao, Dong compatriots was determined by microwave digestion and flame atomic absorption spectrometric method. It was a reference for the development and utilization of the original ecological fermented condiment fish sauce acid in the original ecological folk customs tourism areas in southeast of Guizhou Province.
出处
《中国调味品》
CAS
北大核心
2012年第11期81-83,共3页
China Condiment
基金
贵州省科技厅自然科学类基金项目(黔科合J字[2011]2315)
贵州省材料物理化学特色重点学科建设基金项目(黔教[2011]208)
关键词
食品
鱼酱酸
微波消解
FAAS法
微量元素
food
fish sauce acid
microwave digestion
FAAS method
trace element
