US EPA

1782563 

Journal Article 

RUBIDIUM IN THE FOOD-CHAIN 

Anke, M; Angelow, L 

1995 

Yes 

Fresenius' Journal of Analytical Chemistry
ISSN: 0937-0633
EISSN: 1432-1130 

352 

1-2 

236-239 

WOS:A1995RH36600053 

In spite of its abundant occurrence in the earth's crust
(310 mg Rb/kg) and its composition of a stable (72.2%) and a radioactive (27.8%) isotope,
rubidium (Rb) belongs to the forgotten ultratrace elements. The interest in this ultratrace
element grew considerably after Rb deficiency experiments with goats had shown that their growth
was depressed, that > 80% of them aborted their kids. The geological origin of the site takes
significant effect on the Rb content of the flora. Granite and gneiss weathering soils produce
the by far Rb-richest plant populations, and drinking water. The water of the gneiss sites
contained 18 mu g Rb/l, that of diluvial sands 3 mu g/l. Herbivores store most Rb whereas
carnivores and omnivores accumulate significantly less Rb. The analysis of 137 foodstuffs and
beverages in 15-fold repetition showed that the starch-and sugar-rich cereals, pasta, bread and
confectionary are poor in Rb (1 mg/kg dry mater (DM)). Fruit and vegetables accumulate between 5
and > 60 mg Rb/kg (asparagus). Boiling drastically reduces the Rb content of vegetables. Animal
foodstuffs are relatively poor in Rb. Poultry meat as well as freshwater fish are relatively rich
in Rb. Coffee (40 mg/kg DM) and black tea (100 mg Rb/kg DM) store much Rb, 85% of which pass into
the beverage.