原子吸光定量のための塩酸抽出条件の検討

DOI

書誌事項

タイトル別名
  • Extraction Conditions of Hydrochloric Acid for Atomic Absorption Spectrometric Determination

抄録

In order to determine the contents of the eight inorganic elements(Na, K, Ca, Mg, Cu, Mn, Fe and Zn)in vegetable by atomic absorption and flame emission spectrometry, the standard reference material (NBS-SRM 1573 Tomato Leaves) already known as determining the contents of inorganic elements was used as a sample, and the following results were obtained through comparative experiments, varying degrees on hydrochloric acid concentration(1%,2%,5%and 10%), extracting temperature(20°C,60°Cand80°C)and heating time(30,60and120minutes).<BR>1) Hydrochloric acid concentration was the most influential factor in determining the elemeats among the hydrochloric acid concentration, extracting temperature and heating time.<BR>2)Tne appropriate conditions of the eight elements were as follows: Na: 2%hydrochloric acid at 60°C of extracting temperature for 30 and 60 minutes of heating time.<BR>K: 1% hydrochloric acid at 60°C for 120 minutes and at 80°C for 120 and 60 minutes.<BR>Ca: 1% hydrochloric acid under all conditions of extracting temperatue and heating time. Mg: 1% and 2% hydrochloric acid under all conditions of the time and ternperature.<BR>Cu: 5% and 10% hydrochloric acid under all conditions of the time and temperature.<BR>Mn: 1% hydrochloric acid at 20°C for 30 and 60 minuts, 2% hydrochloric acid at 20°C under all conditions of the time and at 60°C for 60 minutes.<BR>Fe: 10% hydrochloric acid at 80°C for 120 minutes.<BR>Zn: 1%, 2% and 5% hydrochloric acid under all conditions of the time and temperature.<BR>3)One of the effective conditions most applicable to the simultaneous determination of the eight inorganic elements in the same material solution is as follows: 2% hydrochloric acid at 60°C of extracting temperature for 60 minutes of heating time.

収録刊行物

  • Science of Cookery

    Science of Cookery 20 (1), 72-79, 1987

    一般社団法人 日本調理科学会

詳細情報 詳細情報について

  • CRID
    1390001204737762816
  • NII論文ID
    130004132140
  • DOI
    10.11402/cookeryscience1968.20.1_72
  • ISSN
    21865795
    09105360
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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