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

孟君; 郭全海; 陈晨; 张峻松

doi:10.3969/j.issn.2096-1553.2019.01.003

January 2019

Article Contents

MENG Jun, GUO Quanhai, CHEN Chen and et al. Study on the enrichment characteristics of K,Ca,Mg and Pb in three vegetables under same planting environment[J]. Journal of Light Industry, 2019, 34(1): 21-26,63. doi: 10.3969/j.issn.2096-1553.2019.01.003

Citation: MENG Jun, GUO Quanhai, CHEN Chen and et al. Study on the enrichment characteristics of K,Ca,Mg and Pb in three vegetables under same planting environment[J]. Journal of Light Industry, 2019, 34(1): 21-26,63. doi: 10.3969/j.issn.2096-1553.2019.01.003 shu

Study on the enrichment characteristics of K,Ca,Mg and Pb in three vegetables under same planting environment

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Department of Animal Engineering, Shangqiu Vocational and Technical College, Shangqiu 476000, China

Received Date: 2018-09-15

Abstract

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.
- vegetable,
- mineral elements,
- enrichment,
- microwave digestion,
- atomic absorption
References
1. [1]
  国家药典委员会.中华人民共和国药典[M].北京:化学工业出版社,2005:148.
2. [2]
  李军晖,曾南,沈映君.荆芥的药理作用[J].四川生理科学杂志,2004,26(3):133.
3. [3]
  张秋菊.藿香资源的开发利用[J].人参研究,2004(3):10.
4. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [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. [15]
  GERGELY B,ATTILA M.Comparison of different methodsused for phosphorus determination in aquaticorganisms[J].Hydrobiologia,2015,758(1):235.
16. [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. [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. [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. [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.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(1326) PDF downloads(9) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Study on the enrichment characteristics of K,Ca,Mg and Pb in three vegetables under same planting environment

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com