Changes in the trace elements content during pulping of fruits indifferent mixies

摘要

Grape, apple, pineapple and tomato were pulped in 9 brands of popular mixies and the quantum of Fe, Ni, Zn and Cr picked up by the juices was estimated. The increases in Fe, Ni and Zn contents of the fruit juices varied differently, when pulped in different mixies. Chromium was not found either in the control juice or in the juices after pulping in different mixies. The Fe uptake by the fruit juices was positively correlated with increasing acidity, whereas, in case of Ni and Zn, the uptake was negatively correlated with acidity.