Determination of Trace Elements in Ginkgo Leaves by Flame Atomic Absorption Spectrometry Coupled with Suspension Injection and Ultrasound-assisted Extraction

doi:10.7506/spkx1002-6630-201018064

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18): 275-277.doi: 10.7506/spkx1002-6630-201018064

• Analysis & Detection • Previous Articles Next Articles

Determination of Trace Elements in Ginkgo Leaves by Flame Atomic Absorption Spectrometry Coupled with Suspension Injection and Ultrasound-assisted Extraction

LIN Jian-yuan，HU Kan-kan，GU Long-fei

College of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China

Received:2010-02-01 Online:2010-09-25 Published:2010-12-29
Contact: LIN Jian-yuan E-mail:linjianyuan@yahoo.com.cn

Abstract

Abstract:

Flame atomic absorption spectrometry (FAAS) coupled with ultrasound-assisted extraction and suspension sample injection was used to determine the contents of trace elements in ginkgo leaves. FAAS working parameters, suspension medium and length of ultrasonic treatment time were optimized and the eliminating effect of SrCl2 addition on the disturbance from Al, Si and P was evaluated. Meanwhile, two analytical figures of merit, namely limit of detection and spike recovery, were characterized. The relative standard deviation of each element was less than 2.2% and recovery rate of each sample was in the range of 97.8% to 104%. The method is simple, rapid and accurate and consequently, provides a promising method for the determination of trace elements in ginkgo leaves.

Key words: suspension sample injection, ultrasound-assisted extraction, flame atomic absorption spectrometry, trace element, ginkgo leaf

CLC Number:

O657.39

LIN Jian-yuan，HU Kan-kan，GU Long-fei. Determination of Trace Elements in Ginkgo Leaves by Flame Atomic Absorption Spectrometry Coupled with Suspension Injection and Ultrasound-assisted Extraction[J]. FOOD SCIENCE, 2010, 31(18): 275-277.

[1]	ZHANG Minglu, HUANG Congwei, LI Like, XIAO Yixuan, YU Haiyou, ZHAO Tairan, YIN Jie. Geographical Origin Traceability of Green Tea from Fanjing Mountain Area, Tongren, Guizhou [J]. FOOD SCIENCE, 2021, 42(8): 299-304.
[2]	FAN Sanhong, WANG Jiaojiao, BAI Baoqing, ZHANG Jinhua. Separation of Capsanthin and Capsaicin by Three-phase Salting-out Extraction and Cluster Analysis of Different Varieties of Chili (Capsicum annuum L.) [J]. FOOD SCIENCE, 2020, 41(20): 270-277.
[3]	LIU Xiaopeng, ZHANG Junxia, JIANG Ning, SONG Yizhi, XIANG Jiqian, WANG Qiushuang, WU Hao. Optimization by Response Surface Methodology of Ultrasound-Assisted Extraction and Antioxidant Activities of Polysaccharides from Glechoma longituba (Nakai) Kupr [J]. FOOD SCIENCE, 2016, 37(4): 13-19.
[4]	LIANG Yixin, LIU Kangshu, CAI Qiu, WANG Xingning, LI Na. Uncertainty Evaluation for the Simultaneous Determination of Cu, Fe, Ca and Mn in Coix Seeds by HR-CS-FAAS [J]. FOOD SCIENCE, 2016, 37(12): 134-138.
[5]	LIU Aili, SHEN Yan, GONG Huige, LI Jingjing. Determination of Trace Elements in Tea from Taishun County by ICP-AES with Microwave Digestion [J]. FOOD SCIENCE, 2015, 36(24): 186-189.
[6]	HU Weicheng1, WANG Xinfeng1, SHEN Ting1, WANG Yuning2, CHEN Ming1, YOU Long1, JI Lilian1,, LI Pengxia2,. Optimization of the Extraction Process for Flavonoids from Lotus (Nelumbo nucifera Gaertn.) Receptacle and Their Antioxidant Activities [J]. FOOD SCIENCE, 2015, 36(24): 51-56.
[7]	YU Junxiang, SUN Nanyao, WANG Guangran, HU Xiaobo, XIE Mingyong. Advances in Bioavailability of Amino Acid-Microelement Chelates [J]. FOOD SCIENCE, 2015, 36(23): 367-371.
[8]	SHI Wei, LIU Huaqing, XIANG Yonggang*, LI Shengqing, CHEN Hao. Comparative Analysis and Assessment of the Main Chemical Components between Transgenic Rice and Parental Rice [J]. FOOD SCIENCE, 2015, 36(16): 137-140.
[9]	CHEN Shang-long1,2, LI Chao1,2, LI Tong-xiang1,2, CHEN Hua-yun1. Determination of Metal Elements in Fructus Amomi Rotundus by High Resolution-Continuum Source Flame Atomic Absorption Spectrometry [J]. FOOD SCIENCE, 2014, 35(4): 91-94.
[10]	WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1. Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology [J]. FOOD SCIENCE, 2014, 35(22): 56-62.
[11]	ZHAO Ping, LIU Xiao-xiao, WANG Ya, ZHANG Yi, GUO Tao. Selenium Content and Antioxidant Activity of Selenium-Enriched Wheat [J]. FOOD SCIENCE, 2014, 35(15): 94-98.
[12]	WANG Juan, HE Pan-hong*, YANG Zhen. Determination of Trace Strontium in Kelp by Flame Atomic Absorption Spectrometry with On-Line Binary Capillary [J]. FOOD SCIENCE, 2014, 35(10): 192-194.
[13]	LI Jia-xing1, CHEN Xuan2, DENG Jia-qin2, WU Yue2, LIU Ling-ling2, TU Yuan2, ZHOU Yan-hui2. Extraction and Antioxidant Activity in vitro of Okra Flavonoids [J]. FOOD SCIENCE, 2014, 35(10): 121-125.
[14]	GU Jia-li，ZHAO Gang，MA Zhan-ling. Determination of Cadmium, Copper, Lead and Zinc in Grains by Ultrasound-Assisted Extraction Followed by Atomic Absorption Spectrometry [J]. FOOD SCIENCE, 2013, 34(8): 168-171.
[15]	XIAO Feng，ZHU Wen-xue. Optimization of Ultrasonic-Assisted Hot Water Extraction of Gelatin from Yellow River Cyprinus carpio haematopterus Scale [J]. FOOD SCIENCE, 2013, 34(22): 101-105.

Determination of Trace Elements in Ginkgo Leaves by Flame Atomic Absorption Spectrometry Coupled with Suspension Injection and Ultrasound-assisted Extraction

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments