CAJ | 학술논문

目的：研究能有效降低槟榔中铜含量的处理方法。方法采用原子吸收光谱法测定不同品牌的槟榔果中铜的含量，并测定经过不同浓度的HCl和EDTA-Na2浸泡不同时间后的槟榔果中铜离子含量。结果青果、烟熏果类槟榔中铜含量较其他品牌铜含量要高(P<0.05)，HCl(1.0％24h)、 HCl(1.0％48h)组和其它处理组比能有效降低槟榔中铜离子的浓度(P<0.05)。结论1.0％浓度的盐酸螯合法是一种有效降低槟榔中铜离子含量的方法。
목적：연구능유효강저빈랑중동함량적처리방법。방법채용원자흡수광보법측정불동품패적빈랑과중동적함량，병측정경과불동농도적HCl화EDTA-Na2침포불동시간후적빈랑과중동리자함량。결과청과、연훈과류빈랑중동함량교기타품패동함량요고(P<0.05)，HCl(1.0％24h)、 HCl(1.0％48h)조화기타처리조비능유효강저빈랑중동리자적농도(P<0.05)。결론1.0％농도적염산오합법시일충유효강저빈랑중동리자함량적방법。
Objective To study the processing methods that can effectively reduce the copper content in betel nut. Methods Atomic absorption spectrometry was used to determine the content of copper in different brands of betel nut. The content of copper ion in betel nut was determined after soaked in different concentrations of HCl and EDTA-Na2 for different time. Results The copper content in fresh betel nut and smoked betel nut were higher than that in other brands(P<0.05). HCl (1.0%for 24h) and HCl (1.0%for 48h) groups can significantly reduce the concentration of copper ion in betel nut compared with other processing groups (P<0.05). Conclusion 1.0% concentration of hydrochloric acid chelating is an effective method to reduce the copper ion content in betel nut.