Analysis of Total Mercury in Chinese Spice Mixtures using Flow Injection Cold Vapor Atomic Absorption Spectrophotometry
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چکیده
Spices are often used as dietary components to improve color, aroma, palatability and acceptability of food. Most spices are fragrant, aromatic and pungent.1 Spices and herbs, grown widely in various regions of the world, have been used for several purposes since ancient times – in folk medicine as antiscorbutic, antispasmodic, tonic, carminative agents against bronchitis, ulcers and as diuretics, depuratives and vermifuges. Also, some species are used as tea flavoring agents in several regions.
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