回流装置酸消化萃取比色法测定大蒜中锗

本文用回流装置酸消化大蒜样品,既解决了锗的挥发损失,又解决了大蒜样品中含挥发性大蒜辣素,用一般蒸馏法难以解决的消化问题。同时使用了Fe(OH)_3共沉淀及萃取操作,使方法的灵敏度显著提高。本法在0～2μg Ge~(4+)呈良好的线性关系。当大蒜中加2.0μgGe标准溶液时,平均回收率为90.9％,变异系数为4.0％,最低检测限为0.14μg。本法也适用于其它生物样品中锗的测定。

COLORIMETRIC DETERMINATION OF GERMANIUM IN GARLIC BY ACID DIGESTION UNDER REFLUX AND EXTRACTION

A method for determinations of germanium in garlic was developed by means of acid digestion and extraction under reflux. It obriated not only the volatile loss of Ge but also the loss of volatile Allicin in the Allium sativum, with usual distillation methods. At the same time the sensitivity was remarkably increased under coprecipitation with ferric hydroxide and extraction operation. A good linear relation was obtained in the range of 0-2.0μg Ge. The average recovery of Ge is 90.9%, coefficient of variation is 4.0%, and detection limit in the Allium sativum is 0.14μg. The method is suitable for determination of Ge in other biological samples as well.