Evaluation of Soil Samples Preparation Techniques for Detecting Selenium by Using Atomic Fluorescence Spectroscopy-Based Detection
文献类型: 外文期刊
作者: Zhu, Lin 1 ; Hu, Zheng-he 1 ; Chen, Xiu-long 1 ; Hongsibsong, Surat 2 ;
作者机构: 1.Chinese Acad Trop Agr Sci, Guangzhou Expt Stn, Guangzhou 510897, Peoples R China
2.Chiang Mai Univ, Res Inst Hlth Sci, Sch Hlth Sci Res, Chiang Mai 50200, Thailand
关键词: atomic fluorescence spectrometry; electrothermal plate digestion; microwave-assisted digestion; selenium; water bath digestion
期刊名称:JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY ( 影响因子:2.2; 五年影响因子:2.7 )
ISSN: 2090-8865
年卷期: 2025 年 2025 卷 1 期
页码:
收录情况: SCI
摘要: Selenium (Se) can cause poisoning in the human body, including dry, brittle, and easy-to-fall-off hair, white spots and longitudinal lines of nails, skin damage, nervous system abnormalities, and even death. In order to optimize the experimental process for the sensitive detection of Se in samples by atomic fluorescence spectrometry (AFS), an excellent experimental technique was selected to provide a reference for Se detection. In this study, the 3 soil sample preparation techniques were evaluated, i.e., the boiling water bath (BWB) method, electrothermal plate digestion (EPD) method, and microwave-assisted digestion (MAD) method. The Se content of soil samples were analyzed AFS and compared. The precision and accuracy of the calculation of soil standard were measured in parallel, and the recovery rate of the added standard was detected. The results show that the relative standard deviation (RSD) of BWB, EPD, and MAD was 2.16%, 3.78%, and 2.05%, respectively. The recoveries of BWB, EPD, and MAD ranged from 92.82%similar to 95.93%, 83.59%similar to 88.47%, to 96.92%similar to 97.86%, respectively. In short, compared with EPD, BWB and MAD can fully dissolve soil samples with ease, cost-effectiveness, reduced labor intensity, shorter experiment time, and high accuracy.
- 相关文献
作者其他论文 更多>>
-
Comparative Analysis of Chemical Composition and Antibacterial Activity of Essential Oils from Five Varieties of Lavender Extracted via Supercritical Fluid Extraction
作者:Lin, Lijing;Wang, Meiyu;Liu, Jiameng;Zhu, Lin;Lv, Zhencheng;Zou, Songling;Wang, Meiyu;Kan, Ankang;Wu, Bin;Guo, Limin;Edirs, Salamet
关键词:antibacterial activity; essential oil;
Lavender ; supercritical fluid extraction; volatile components -
Preparation and characterization of tea tree essential oil microcapsule-coated packaging paper with bacteriostatic effect
作者:Zhu, Lin;Liu, Yijun;Liu, Jiameng;Qiu, Xunxia;Lin, Lijing;Zhu, Lin;Liu, Yijun;Liu, Jiameng;Qiu, Xunxia;Lin, Lijing
关键词:Antibacterial; Coated Kraft paper; Pullulan; Structural characterization; Tea tree essential oil microcapsule
-
Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics
作者:Yu, Xiaohan;Guo, Xiaoxue;Guo, Ruijia;Zhu, Lin;Qiu, Xinrong;Chai, Jun;Liu, Fei;Gu, Chunhe;Feng, Zhen
关键词:Hainan dregs vinegar; Fermentation; Metagenomics; Volatile flavor compounds; Metabolomics
-
Separation and Identification of Terpenoids in Three Pineapple Fibers Using Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry
作者:Liu, Yijun;Chen, Gang;Liu, Yijun;Chen, Yuliang;Liu, Jiameng;Zhu, Lin;Lin, Lijing;Zhuang, Zhikai;He, Jiangxiu;Li, Tao;Yao, Siru;Lin, Lijing;Li, Tao;Chen, Gang
关键词:Terpenoids; pineapple fiber; separation; identification; ultra-performance liquid chromatography-tandem mass spectrometry
-
A simple and sensitive fluoroimmunoassay based on the nanobody-alkaline phosphatase fusion protein for the rapid detection of fenitrothion
作者:Chen, Zi-Jian;Huang, Ai-Jun;Wang, Hongwu;Chen, Zi-Jian;Huang, Ai-Jun;Wang, Hongwu;Chen, Zi-Jian;Huang, Ai-Jun;Wang, Hongwu;Dong, Xiu-Xiu;Zhang, Yi-Feng;Luo, Lin;Xu, Zhen-Lin;Zhu, Lin
关键词:fluoroimmunoassay; fenitrothion; carbon dots; nanobody-alkaline phosphatase fusion protein; rapid detection
-
A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation
作者:Zhang, Chao;Guo, Xiaoxue;Guo, Ruijia;Zhu, Lin;Qiu, Xinrong;Yu, Xiaohan;Chai, Jun;Feng, Zhen;Chen, Xiaoai;Gu, Chunhe;Feng, Zhen;Chen, Xiaoai;Gu, Chunhe;Feng, Zhen
关键词:Noni fruit juice; Lactic acid bacteria fermentation; Antioxidant; Iridoid; Flavor
-
Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities
作者:Zhang, Chao;Guo, Xiaoxue;Guo, Ruijia;Zhu, Lin;Qiu, Xinrong;Yu, Xiaohan;Chai, Jun;Feng, Zhen;Gu, Chunhe;Feng, Zhen;Gu, Chunhe;Feng, Zhen
关键词:Immature wheat flours; Roasting; Phenolic compounds; Maillard reaction products; Antioxidant activity



