Abstract:

Objective: To investigate the optimal extraction processing and determination of Na+, NH4+, K+, Mg2+ and Ca2+ in vegetables. Methods: Orthogonal experiments were used to explore the optimal processing of Na+, NH4+, K+, Mg2+ and Ca2+ in vegetables using ultrasonic extraction. Ion chromatography was used to determine the contents of five cations. Results: Extraction time, ultrasonic power and solvent amount exhibited an effect on extraction rates of five cations from strong to weak. The optimal extraction processing parameters of five cations were extraction time of 20 min, ultrasonic power of 160 W and solvent amount of 25 mL. The recovery rates of Na+, NH4+, K+, Mg2+ and Ca2+ in spiked samples were 89.2%, 89.9%, 82.7%, 87.3% and 84.2%, respectively. Conclusion: This optimal extraction method is feasible, reasonable, pollution-free and reliable.

Key words: orthogonal experiments, ion chromatography, cations, vegetables