Method for determining content of zinc in mung beans by using cloud point extraction-atomic spectrum method

A technology of atomic spectroscopy and zinc content, applied in the field of determination of zinc content in mung beans, can solve the problems of low sensitivity and accuracy, large interference of coexisting ions, unsatisfactory and other problems, and achieves improved sensitivity and accuracy, improved accuracy, The effect of improving analytical performance

Inactive Publication Date: 2014-01-08
SUZHOU GUOHUAN ENVIRONMENT DETECTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of zinc in mung bean samples is low, and the determination results based on conventional absorption spectroscopy are always unsatisfactory. The specific performances are: low sensitivity and accuracy, and large interference of coexisting ions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Sample digestion process to obtain sample solution:

[0060] Accurately weigh 1g of mung bean sample and place it in a clean and dry 150mL Erlenmeyer flask, add a small amount of water to moisten it, and then add digestion solvent for immersion, wherein the digestion solvent is a mixed solution of 8mL of nitric acid and 2mL of perchloric acid, and prepare a blank solution at the same time; After soaking for 30 minutes, add a few glass beads with a diameter of 0.5mm, and then cover the funnel and digest it for no less than 6 hours. After the cold digestion, place the Erlenmeyer flask on an electric heating plate and heat it until the test solution is clear and colorless. Accompanied by white smoke, evaporate until the remaining volume of the test solution is 2mL. After the test solution is cooled to room temperature, filter to obtain the filtrate, put it in a 25mL volumetric flask, and dilute it with double distilled water to obtain a sample solution for use.

[0061] Sa...

Embodiment 2

[0078] The only difference from Example 1 is that during the pre-enrichment process of sample cloud point extraction, a non-ionic surfactant micellar solution is obtained, which is diluted with twice distilled water to a constant volume, shaken and placed in a 70°C water bath Heat for 2h.

[0079] Other experimental conditions are the same as in Example 1. The experimental results show that when the temperature of the water bath is 70° C., the solution does not have a cloud point phenomenon, and the cloud point extraction experiment cannot be carried out.

Embodiment 3

[0081] The only difference from Example 1 is that during the pre-enrichment process of sample cloud point extraction, a non-ionic surfactant micellar solution is obtained, which is diluted with twice distilled water to a constant volume, shaken and placed in a 75°C water bath Heat for 2h.

[0082] Other experimental conditions were the same as in Example 1, and 6 parallel sample solutions to be tested were prepared, and the zinc content in the 6 samples was calculated respectively according to the linear regression equation, and the average value was taken. The measured zinc content is respectively: 28.42mg / Kg, 29.35mg / Kg, 29.87mg / Kg, 28.68mg / Kg, 29.03mg / Kg, 29.46mg / Kg, and the calculated average value is 29.15mg / Kg. Compared with Example 1 and Example 2, it can be concluded that the cloud point phenomenon occurs when the temperature of the water bath is 75° C., and the measured absorbance tends to increase with the increase of temperature.

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Abstract

The invention provides a method for determining the content of zinc in mung beans by using a cloud point extraction-atomic spectrum method. The method is characterized by being comprising the flowing steps: pretreating mung bean samples by cold digestion and heating digestion through long-time soaking, combining 1-(2-pyridine azo)-2 naphthol (PAN) ethanol solution as a complexing agent with zinc to form a stable hydrophobic ionic associate after digestion, adding alkylphenol and ethylene oxide condensation compound to obtain a non-ionic surface active agent, extracting to obtain the non-ionic surface active agent organic phase, and determining the content of the zinc in the non-ionic surface active agent organic phase by using a flame atomic absorption spectrometry after dissolving and diluting of nitric acid and ethanol. The method solves the problems that a traditional method has low sensitivity to microelements and can be easily interfered by co-existing ions by using the flame atomic absorption spectrometry, and has the advantages of accuracy, reliability, high recovery rate, low relative standard deviation, high enrichment coefficient, rapidness and convenience.

Description

technical field [0001] The invention relates to a method for determining the zinc content in mung beans, in particular to a method for determining the zinc content in mung beans by means of cloud point extraction and enrichment flame atomic absorption spectrometry. Background technique [0002] Mung beans have high calorie value, rich in protein, phospholipids, dietary fiber, carbohydrates, vitamin E, and various trace elements such as phosphorus, calcium, iron, potassium, magnesium, manganese, zinc, copper, etc. Use value. Among them, zinc directly participates in accounting and protein synthesis in the human body, as well as cell division, growth and regeneration, and also participates in the composition of vitamin A reductase in the liver and retina. There are more than 70 zinc-containing enzymes and zinc-activated enzymes in the human body. Proper intake of zinc in the human body can promote metabolism and improve immunity. [0003] Mung bean is the top grade in summer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31G01N1/28
Inventor 徐晓华刘晓庆
Owner SUZHOU GUOHUAN ENVIRONMENT DETECTION
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