CHEMICAL ESTIMATION OF SOME INORGANIC ELEMENTS IN SELECTED TROPICAL FRUITS AND VEGETABLES

被引：24

作者：

AREMU, CY ^{[1
]}

UDOESSIEN, EI ^{[1
]}

机构：

[1] UNIV CROSS RIVER STATE,DEPT CHEM,UYO,NIGERIA

来源：

FOOD CHEMISTRY | 1990年 / 37卷 / 03期

关键词：

D O I：

10.1016/0308-8146(90)90140-Y

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The levels of four macroelements-calcium, magnesium, potassium and sodium-and four microelements-copper, iron, manganese and zinc-were determined by atomic absorption spectrophotometry or flame photometry in the edible portions of a variety of raw fruits and vegetables; namely, banana, plantain, African pear, lime, orange, cucumber, cabbage, okra, onion, pepper, pumpkin leaf, tomato and waterleaf. The vegetables, especially the green leafy ones, were found to contain the highest levels of most of the elements, with few exceptions. © 1990.

引用

页码：229 / 234

页数：6