CAJ | 학술논문

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0.002~0.849 mg/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0.849,0.719,0.669,0.560,0.435,0.149 mg/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。
연구식용향료중서함량,이편위부서식용향료적선택제공중요삼고。채용경화물발생-원자형광광보법측정18충식용향료중적서함량。결과표명：18충식용향료중적서함량변화교대,기함량변화재0.002~0.849 mg/kg지간。천리향、소회향、향과、자연、어향채화어료중적서함량교고,기함량분별위0.849,0.719,0.669,0.560,0.435,0.149 mg/kg。분석인위천리향、소회향、향과、자연、어향채화어료이체도부서조미품표준。
To study the selenium content in edible spices,which may provide important reference for picking selenium-enriched edible spices.The content of selenium in 18 kinds of edible spices is analyzed by hydride generation-atomic fluorescence spectrometry.The results show that there are major changes in the selenium content in 18 kinds of edible spices,ranging from 0.002 mg/kg to 0.849 mg/kg.Murraya paniculata (L.)Jack.,Foeniculum vulgare Mill.,Ligusticum chuanxiong Hort.,Cuminum cyminum L.,Mentha spicata Linn.and Polygonum lapathifolium L.have higher selenium content,which is 0.849,0.719,0.669,0.560,0.435,0.149 mg/kg.Analysts believe that Murraya paniculata(L.)Jack.,Foeniculum vulgare Mill.,Ligusticum chuanxiong Hort.,Cuminum cyminum L.,Mentha spicata Linn.and Polygonum lapathifolium L.have reached the standard of selenium-enriched condiment.