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Title: 茶葉及蔬菜中鍺的定量研究
Other Titles: Determination of Germanium in Tea and Vegetables
Authors: 姜宏哲
Issue Date: Jun-1986
Publisher: 國立臺灣師範大學研究發展處
Office of Research and Development
Abstract: 對於同一種植物,各文獻所發表的鍺含量結果差異頗大。本實驗以標準有機鍺(Ge-132)進行方法研討,得出最適當的測定條件在600°C灰化一小時的前 處理,然後經四氯化碳萃取,以除去其他元素干擾,再以苯夫倫(Phenyl fluorone)呈色,利用分光光度計在507mm波長定量之。本實驗以此改良條件定量12種茶葉及16種蔬菜,其中以黃豆2.97p.p.m.、蘿蔔 乾3.75p.p.m.、大蒜乾4.80p.p.m.的含鍺量較多。
Various known methods for the assay of germanium in plants were carefully examined with standard organo germanium Ge-132. The results show that the great variation depends on the applied methods. So in this study, the improved method for the assay of germanium is proposed as follows: about three grams of the sample were heated in a furnace at 600°C for one hour, then treated with phenylfluorone color reagent, and the absorbance was measured at 507 nm. This improved method was applied to the determination of germanium in 12 kinds of tea and 18 kinds of vegetables.
Other Identifiers: 1CC11FBD-BF30-9639-F93D-3B256B916B81
Appears in Collections:師大學報

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