摘要
对富铬酵母中铬的化学种态进行了分析和初步探讨.在铬的化学种态测定中,使用离子交换和火焰原子吸收法测定了富铬酵母中的Cr(Ⅲ)和Cr(Ⅵ),方法快速简便,定量回收.结果表明,总铬含量为1582μg/g的富铬酵母中,无机态铬占16%,其中Cr(Ⅲ)为232μg/g、Cr(Ⅵ)为24.5μg/g.酵母细胞富铬过程中,84%以上的无机铬化合物转化成有机铬.说明铬参与了酵母细胞的生物合成,促进生物转化,对提高富铬酵母的生物效应极为有益.
The chemical species and combination state of chromium in Cr-rich brewer' s yeast were studied. In the analysis of its chemical species, the contents of Cr( ffi ) and Cr( 'VI) in the filtrate were extracted with tris-buffer-glycine mixed solution and determined by exchange resin combined with atomic absorption spectrometry. The method was rapid and simple. The results indicated that the inorganic chromium only accounted for 14%-16% of the total chromium. During the organized process of Cr by the brewer' s yeast, more than 84% are transformed to the organic species, which demonstrates that chromium has participated in the biological synthesis of the yeast cell. This transfoimation is beneficial to improve the biological function of chromium.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
1999年第9期1061-1064,共4页
Chinese Journal of Analytical Chemistry
基金
国家自然科学基金"八五"重大课题(No.19392100)
