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| Study on Content Variations of Mineral Elements for Pickled Vegetables in Its Production Process by ICP-OES |
| Received:March 16, 2016 Revised:May 27, 2016 |
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| DOI：doi:10.3969/j.issn.2095-1035.2016.04.016 |
| KeyWord:pickle; salting; ICP-OES; mineral elements |
| Author | Institution |
| YE Jun |
成都师范学院 化学与生命科学学院，成都 |
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| Abstract: |
| According to the traditional way of making pickled vegetables in Sichuan province, the pickled vegetable samples were pretreated by microwave digestion using nitric acid and hydrogen peroxide.The content variations of 12 mineral elements, including potassium, sodium, calcium, calcium, magnesium, zinc, iron, copper, selenium, cadmium, lead and chromium, were determined by inductively coupled plasma-optical emission spectroscopy(ICP-OES) . The results show that in the first 5 days during the manufacturing process of pickle vegetable under the environment for natural fermentation of lactic acid, the contents of mineral elements such as Ca, Mg, Zn, Fe, etc. were all decreased dramatically except Na, which led to softening pickled vegetables. In addition, for a several kinds of vegetables which have similar organizational structures, after being salted for relative long time, the contents of each mineral element in them were close. |
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