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研究食用香料中硒含量,以便为富硒食用香料的选择提供重要参考。采用氢化物发生-原子荧光光谱法测定18种食用香料中的硒含量。结果表明:18种食用香料中的硒含量变化较大,其含量变化在0.002~0.849mg/kg之间。千里香、小茴香、香果、孜然、鱼香菜和鱼蓼中的硒含量较高,其含量分别为0.849,0.719,0.669,0.560,0.435,0.149mg/kg。分析认为千里香、小茴香、香果、孜然、鱼香菜和鱼蓼已达到富硒调味品标准。
Study the content of selenium in edible spices, in order to provide an important reference for the choice of selenium-enriched edible spices. Determination of selenium in 18 kinds of flavors by hydride generation - atomic fluorescence spectrometry. The results showed that the content of selenium in 18 kinds of edible spices varied greatly from 0.002 to 0.849mg / kg. Seeds of sesame, cumin, allspice, cumin, fish coriander and Polygonum capitatum had higher contents of selenium, which were 0.849,0.719,0.669,0.560,0.435,0.149mg / kg, respectively. Analysis that Trillium, fennel, allspice, cumin, fish coriander and Polygonum have reached the selenium condiment standards.