Evaluation of Essential and Toxic Elements Concentrations in Different Parts of Buckwheat

被引：5
|
作者：
Huang, Yan-Fei [1 ]
Peng, Lian-Xin [2 ]
Liu, Yuan [1 ]
Zhang, Zhi-Feng [1 ]
Lv, Lu-Yang [1 ]
Zhao, Gang [2 ]
机构：
[1] Southwest Univ Nationalities, Inst Ethn Med, Chengdu 610041, Peoples R China
[2] Chengdu Univ, Coll Biotechnol Ind, Chengdu, Peoples R China
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2013年 / 31卷 / 03期
关键词：
Fagopyrum tataricum (L.) Gaertn; F. esculentum Moench; ICP-OES; essential element; toxic element; chemometrics; TARTARY BUCKWHEAT; COMMON; FLOURS; BRAN;
D O I：
10.17221/148/2012-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The elements concentrations in different parts of buckwheat and the commercial products of it were analysed by experimental and chemometric approaches. The results indicated that the essential and toxic elements concentrations were significantly different in various parts of the buckwheat, with the seeds revealing the lowest concentrations. The elemental patterns were not significantly different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. Abundant essential elements were found in the commercial buckwheat tea. The detection of heavy metals manifested the potential toxicity of buckwheat.
引用
收藏
页码：249 / 255
页数：7
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