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首页> 外文期刊>Analytical Sciences >Multielement Determination and Speciation of Major-to-Trace Elements in Black Tea Leaves by ICP-AES and ICP-MS with the Aid of Size Exclusion Chromatography
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Multielement Determination and Speciation of Major-to-Trace Elements in Black Tea Leaves by ICP-AES and ICP-MS with the Aid of Size Exclusion Chromatography

机译:尺寸排阻色谱-ICP-AES和ICP-MS测定红茶中主要痕量元素和痕量元素

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摘要

A multielement determination of major-to-trace elements in black tea leaves and their tea infusions was carried out by ICP-AES (inductively coupled plasma atomic emission spectrometry) and ICP-MS (inductively coupled plasma mass spectrometry). Tea infusions were prepared as usual tea beverage by brewing black tea leaves in boiling water for 5 min. About 40 elements in tea leaves and tea infusions could be determined over the wide concentration range in 8 orders of magnitude. The extraction efficiency of each element was estimated as the ratio of its concentration in tea infusions to that in tea leaves. From the experimental results for the extraction efficiencies, the elements in black tea leaves were classified into three characteristic groups: (i) highly-extractable elements (55%): Na, K, Co, Ni, Rb, Cs and Tl, (ii) moderately-extractable elements (20 - 55%): Mg, Al, P, Mn and Zn, and (iii) poorly-extractable elements (20%): Ca, Fe, Cu, Sr, Y, Zr, Mo, Sn, Ba and lanthanoid elements. Furthermore, speciation of major-to-trace elements in tea infusions was performed by using a combined system of size exclusion chromatography (SEC) and ICP-MS (or ICP-AES). As a result, many diverse elements were found to be present as complexes associated with large organic molecules in tea infusions.
机译:通过ICP-AES(电感耦合等离子体原子发射光谱法)和ICP-MS(电感耦合等离子体质谱法)对红茶叶及其茶中的痕量元素进行多元素测定。通过在沸水中冲泡红茶叶5分钟来制备茶饮料,作为普通茶饮料。在8个数量级的宽浓度范围内,可以确定茶叶和茶浸液中约40种元素。每种元素的提取效率以其在茶浸液中的浓度与在茶叶中的浓度之比估算。从提取效率的实验结果来看,红茶中的元素被分为三个特征组:(i)高度可萃取元素(> 55%):Na,K,Co,Ni,Rb,Cs和Tl,( ii)中等可萃取元素(20-55%):Mg,Al,P,Mn和Zn,以及(iii)难萃取性元素(<20%):Ca,Fe,Cu,Sr,Y,Zr,Mo ,锡,钡和镧系元素。此外,通过使用尺寸排阻色谱(SEC)和ICP-MS(或ICP-AES)的组合系统对茶液中的主要微量元素进行了形态分析。结果,发现许多不同的元素以与茶浸液中的大有机分子相关的复合物的形式存在。

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