Determination of free calcium in vegetables by capillary zone electrophoresis

被引：18

作者：

Fukushi, K

Takeda, S

Wakida, S

Higashi, K

Hiiro, K

机构：

[1] AIST,OSAKA NATL RES INST,OSAKA 563,JAPAN

[2] KOBE WOMENS JUNIOR COLL,CHUO KU,KOBE,HYOGO 650,JAPAN

来源：

JOURNAL OF CHROMATOGRAPHY A | 1997年 / 759卷 / 1-2期

关键词：

vegetables; food analysis; calcium;

D O I：

10.1016/S0021-9673(96)00754-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A capillary zone electrophoretic method was developed for the determination of free calcium (calcium ions) in vegetables. Calcium ions (Ca2+) were extracted by boiling crushed vegetables in water for 15-20 min and determined directly by capillary zone electrophoresis based on complexation with ethylenediaminetetraacetic acid. The relative standard deviations of peak area and migration time of calcium ion were 2.9 and 0.4%, respectively, The recovery of calcium ions was 96-111%. Calcium ion in various vegetables was determined by the method outlined. The results agreed with those obtained by capillary isotachophoresis. The method was also applied for the determination of calcium ions in vegetables cultivated using fermented blue mussels to examine the usefulness of fermented blue mussels as a fertilizer for vegetables.

引用

页码：211 / 216

页数：6