电感耦合等离子体质谱法分析菊花茶中微量元素含量及其溶出特性

Analysis of trace elements content in chrysanthemum teas and their dissolution characteristics by inductively coupled plasma-mass spectrometry

中文关键词:  电感耦合等离子体质谱法  黄山贡菊  昆仑雪菊  杭白菊  胎菊  微量元素  溶出特性

英文关键词:inductively coupled plasma-mass spectrometry  Huangshan chrysanthemum  Kunlun snow chrysanthemum  Hangzhou white chrysanthemum  tire chrysanthemum  trace elements  dissolution characteristic

中文摘要:

      目的 建立电感耦合等离子体质谱法(inductively coupled plasma-mass spectrometry, ICP-MS)同时测定菊花茶中16种微量元素含量的分析方法, 并分析其溶出特性。方法 以黄山贡菊、昆仑雪菊、杭白菊、胎菊4种市售菊花茶为原料, 采用ICP-MS测定其中Mn、Cu、Zn、Ni、As等微量元素的含量, 并按照传统的菊花茶饮用方法对不同浸泡时间及冲泡次数条件下黄山贡菊和昆仑雪菊的元素溶出特性进行研究。使用圆白菜标准参考物质(GBW10014)评价分析方法的准确度。结果 4种菊花茶中12种金属元素含量差异显著(P<0.05), 其中K、Fe、Se、Cd、Hg含量差异较大; Pb、Cr、Cd、Hg、As重金属元素都未超标; 随冲泡次数的增加, 菊花茶中微量元素的溶出量与其呈负指数降低; 延长浸泡时间有助于营养元素的溶出。实验表明相关系数r均大于0.9986, 检出限为1.443E-05~7.325E-03 μg/mL, 误差率都在1%~10%之间, 具有良好的精密度和准确度。结论 本研究可为茶饮料的科学加工方法提供可靠的实验依据。

英文摘要:

      Objective To establish a method for determination of 16 kinds of trace elements in chrysanthemum teas and analyze their dissolution characteristics by inductively coupled plasma-mass spectrometry (ICP-MS). Methods The content of trace metal elements including Mn, Cu, Zn, Ni, As and others in 4 types of chrysanthemum teas, which were prepared with Huangshan chrysanthemum, Kunlun snow chrysanthemum, Hangzhou white chrysanthemum and tire chrysanthemum, were determined by inductively coupled plasma mass spectrometry, and in accordance with the traditional method of chrysanthemum tea drink, the element dissolution characteristics under the conditions of different soaking time and brewing times of Huangshan chrysanthemum and Kunlun snow chrysanthemum were studied. The accuracy of the method was evaluated with cabbage standard reference materials (GBW10014). Results Differences between 12 kinds of metal elements content in 4 kinds of chrysanthemum teas were significant (P<0.05), and differences between content of K, Fe, Se, Cd and Hg were larger. Heavy metals such as Pb, Cr, Cd, Hg and As did not exceed the standards. With the increase of brewing times, the dissolubility of mineral elements in chrysanthemum teas was negatively correlated brewing times. Prolonging soaking time contributed to the dissolution of nutrition elements. The experimental results showed that the correlation coefficients were more than 0.9986, the detection limits were 1.443E-05~7.325E-03 g/mL, and the error rates were between 1%~10%, with good precision and accuracy. Conclusion This method provides reliable experimental basis for the scientific processing method of tea drink.