Total Selenium and Se Species in Vegetables Measured with Hydride Generation-Atomic Fluorescence Spectrometry
LI Lian-ping1, FAN Wei1, HUANG Zhi-yong1*,ZHUANG Zhi-xia2
1. College of Bioengineering, Jimei University, Xiamen 361021, China 2. The Key Laboratory of Analytical Science of Ministry of Education, Xiamen University, Xiamen 361005, China
Abstract：The amounts of total selenium and Se-species including organic and inorganic selenium in vegetables were measured with the method of hydride generation-atomic fluorescence spectrometry. The instrumental parameters and analytical conditions were optimized. In order to obtain the maximum fluorescence signal, the effects of the concentrations of HCl and KBH4 in carrier solution, the concentrations of HCl and HNO3 in sample medium, and the interference from foreign ion (Cu) on the signal were mainly investigated. Under the optimum conditions, the detection limit estimated with 3-fold standard deviation by 11 replicates of procedure blank was 0.35 ng·g-1. The recovery tested by adding standards ranged from 97.6% to 101%. After being digested with HNO3 by microwave, selenium in several kinds of vegetables was measured. The results indicated that the total amounts of Se in the vegetable samples were low except straw mushroom, in which the content of Se was 0.151 μg·g-1 (dry weight). In addition, the species of organic selenium were the main existing forms in vegetables.
李连平1,范威1,黄志勇1*,庄峙厦2. 蔬菜中硒总量及形态的氢化物发生-原子荧光光谱测定方法[J]. 光谱学与光谱分析, 2008, 28(12): 2975-2978.
LI Lian-ping1, FAN Wei1, HUANG Zhi-yong1*,ZHUANG Zhi-xia2. Total Selenium and Se Species in Vegetables Measured with Hydride Generation-Atomic Fluorescence Spectrometry. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2008, 28(12): 2975-2978.
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