COLORIMETRIC DETERMINATION OF GERMANIUM IN GARLIC BY ACID DIGESTION UNDER REFLUX AND EXTRACTION / 营养学报

A method for determinations of germanium in garlic was developed by means of acid digestion and extraction under reflux. It obriated not only the volatile loss of Ge but also the loss of volatile Allicin in the Allium sativum, with usual distillation methods. At the same time the sensitivity was remarkably increased under coprecipitation with ferric hydroxide and extraction operation. A good linear relation was obtained in the range of 0-2.0?g Ge. The average recovery of Ge is 90.9%, coefficient of variation is 4.0%, and detection limit in the Allium sativum is 0.14?g. The method is suitable for determination of Ge in other biological samples as well.