Determination of Selenium in Garlic and Its Products Using Hydride Generation Atomic Fluorescence Spectrometry

doi:10.7506/spkx1002-6630-200904033

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (4): 166-168.doi: 10.7506/spkx1002-6630-200904033

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Determination of Selenium in Garlic and Its Products Using Hydride Generation Atomic Fluorescence Spectrometry

DIAO Juan-juan1，LI Li1,*，YANG Sheng2，LI Xin-xia1，CHEN Jian1

(1. College of Pharmacy, Xinjiang Medical University, Urumqi 830054, China ；
2. Xinjiang Product Quality Monitor and Inspect Institute, Urumqi 830002, China)

Received:2008-02-26 Revised:2008-06-03 Online:2009-02-15 Published:2010-12-29
Contact: LI Li1,*， E-mail:lilixjmu@yahoo.com.cn

Abstract

Abstract:

Objective: To establish hydride generation atomic fluorescence spectrometry method for determining contents of selenium in garlic and its product. Method: Samples of garlic, alliin, alliinase, garlic polysaccharide were digested with HNO3-HClO4 digestion mixture, and then the content of selenium was determined using hydride generation atomic fluorescence spectrometry (AFS). Results: the content of selenium in garlic, alliin, alliinase, garlic polysaccharide samples are 0.010 to 0.024, 0.423 to 0.629, 0.057 to 0.064 and 0.001 to 0.007 μg/g separately. Conclusion: The method is proved to be simple and sensitive. Therefore it can be used for determination of selenium in garlic and its products.

Key words: garlic, alliin, alliinase, garlic polysaccharide, selenium, hydride generation atomic fluorescence spectrometry (AFS)

CLC Number:

TS207.3

DIAO Juan-juan1，LI Li1,*，YANG Sheng2，LI Xin-xia1，CHEN Jian1. Determination of Selenium in Garlic and Its Products Using Hydride Generation Atomic Fluorescence Spectrometry[J]. FOOD SCIENCE, 2009, 30(4): 166-168.

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Determination of Selenium in Garlic and Its Products Using Hydride Generation Atomic Fluorescence Spectrometry

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