茶葉及蔬菜中鍺的定量研究

DETERMINATION OF GERMANIUM IN TEA AND VEGETABLES

对于同一种植物，各文献所发表的锗含量结果差异颇大。本实验以标准有机锗（Ge-132）进行方法研讨，得出最适当的测定条件在600°C灰化一小时的前处理，然后经四氯化碳萃取，以除去其它元素干扰，再以苯夫伦（Phenyl fluorone）呈色，利用分光光度计在507mm波长定量之。本实验以此改良条件定量12种茶叶及16种蔬菜，其中以黄豆2.97p.p.m.、萝卜干3.75p.p.m.、大蒜干4.80p.p.m.的含锗量较多。

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.