DETERMINATION OF TRACE AMOUNT FOR GERMANIUM (Ge) BY ATOMIC FLUORESCENCE SPECTROMETRY IN RICE (ORYZA SATIVA L.)

Abstract

The quantification of germanium in rice (Oryza sativa L.) was studied by atomic fluorescence spectrometry (AFS). The optimum experimental conditions or the generation of germanium hydride were 360‐V photomultiplier tube voltage, 80‐mA hollow cathode lamp, 2.5% (w/v) KBH4 in 0.5% KOH solution and 20% H3PO4 mixture with 5% H2SO4. With these experimental conditions, the correlation coefficient (R2) of calibration curve was up to 0.9992. As a convenient and sensitive calibration curve, it was proposed for the determination of trace amounts of germanium in brown and milled rice samples. The results showed that the content of germanium in brown rice was higher than that in milled rice. The means of the content of germanium were 4.98 and 18.10 ng/g in milled rice and brown rice, respectively. PRACTICAL APPLICATIONS Rice is an important food for human nutrition because it supplies starch, protein and the majority of micronutrients to humans, particularly in Asia. So determination the content of Germanium in rice is important for human health. In this study, we developed the method of AFS which was suitable for determination rice grain. With this method, the content of Ge could be analyzed accurately in rice, so that the good materials would be selected form germplasm resources of rice, which could be used to study physiological and genetic mechanisms and enhance germanium in diets for human.

Genotypic variation in element concentrations in brown rice from Yunnan landraces in China

“…The K content was highest, next to Mg, Ca, Si, Zn, Na, Al, and Fe, in polished rice (Jung et al 2005). The average amounts of some elements (Ge, Sr, Cr, Zn, Mo, P, K, Sn, and Mn) associated with chronic diseases in brown rice is over twice that of polished rice (Jiang et al 2007;Zeng et al 2008Zeng et al , 2009a. A diet rich in fermented brown rice or extracts could be beneficial as a functional food to lower cholesterol (Murata et al 2007).…”

Atomic Spectrometry Update. Clinical and biological materials, foods and beverages

“…An AFS method developed for quantification of Ge in rice showed that this element was nearly four times more abundant in brown than in white rice (4.98 ng g À1 and 18.1 ng g À1 ). 91 Analysis of cereals and legumes consumed by Indonesian infants showed unfortified cereals had lower concentrations of Ca, Fe and Zn than legumes as well as lower phytate:mineral molar ratios; mineral content was determined by FAAS and phytate by HPLC. 226 Rice milling increased Ca and Fe levels but decreased Zn, while boiling also increased Ca but frying decreased Fe in tempe (a whole grain soyabean product).…”

“…Another possibly original procedure was described by Jiang et al 91 who measured Ge in rice by AFS. The optimum conditions for the chemical vaporization reaction were found to be with 2.5% KBH 4 in 0.5% KOH and 20% H 3 PO 4 -5% H 2 SO 4 .…”

Atomic spectrometry update. Advances in atomic emission, absorption, and fluorescence spectrometry, and related techniques

“…The hydrides were generated by the multimode sample introduction system (MSIS), and the LOD for Ge was 0.25 mg g À1 . Jiang et al 173 determined Ge in rice by HG-AFS and found that average concentration in brown rice was 18 ng g À1 , whereas that in milled rice was 5 ng g À1 . 1.4.2.5 Indium.…”