文章基本信息

标题：Essential and Trace Elements in Different Pulses,Spices and Vegetables
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作者：M.Z.A. CHOWDHURY ; Z.A. SIDDIQUE ; A. DAS GUPTA 等
期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2004
卷号：5
期号：1
页码：1-6
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：The amounts of bio-chemically important elements for human bodies such as Na,K,Ca,P,Mg,Fe and Cu in some widely used pulses and spices in Chittagong were determined by using flame photometry and UV-Visible spectrophotometry. Similarly,the amounts of Mg,Fe and Cu in some leafy and non-leafy vegetables available in Chittagong were determined by the UV-Visible spectrophotometric method. The essential elements such as Na,K,Ca and P were found in mg/kg levels. The amounts of trace metal such as Mg,Fe and Cu in pulses and spices were just within the range of human necessity. However,the amounts of Mg,Fe and Cu in leafy and non-leafy vegetables were so negligible that they can not be considered as adequate for health,except their food-values constituted by the higher contents of starch..