Determination of trace elements in chilli and chilli food by atomic absorption spectrometry

The application of flame atomic absorption spectrometry determined the contents of 9 trace elements (Cu, Na, Fe, K, Sr, Mg, Ca, Mn, Zn) in chilli and chilli food was studied. According to the result, the standard curve correlation coefficients of all the determined elements (Cu, Na, Fe, K, Sr, Mg, Ca, Mn, Zn) were as follows:0.9999, 0.9820, 0.9997, 0.9927, 0.9982, 0.9965, 0.9991, 1.0000 and 0.9985. These 9 kinds trace elements were determined in chilli and chilli food, and the contents of Cu, Mg, Mn, Zn were high in chilli seed. The contents of Na increased substantially after producing. The content of Na in fresh-chilli sauce was lowest compared with other sweet-chilli sauces. Part of trace elements (such as Cu, Na, Fe, Ca and so on) were accumulated in chilli food, which made its content higher than that in fresh-freezing chilli.