分光光度法测定梨和苹果中维生素C的含量  

The spectrophoto determination for vitamin C in pears and apples

作　　者：羊金梅[1] 覃超凤[1] 余瑞林[1] 黄锁义[1] 

机构地区：[1]右江民族医学院,广西百色533000

出　　处：《安徽医药》2005年第3期205-206,共2页Anhui Medical and Pharmaceutical Journal

基　　金：全国高等学校教学研究中心研究计划立项课题(BIA010092-E09)

摘　　要：目的探讨梨和苹果中维生素C含量的测定方法.方法待测样加草酸处理成匀浆,过滤后于490 nm处作分光光度测定.结果经分光光度扫描,脎的峰值吸收为488～492 nm,温度是测定过程中的重要影响因素.结论此法可用于苹果、梨中的维生素C含量测定,较化学法简便.Aim To discuss the method of measuring vitamin C in the pears and apples on spectrophotometer. Methods Add oxalic acid to the await measuring sample to deal with into the even thick liquid, then use spectrophotometry for measuring it in 490 nm after filtering. Results Through the spectrophotometer scanning, the peak value of the osazone is admitted as 488~492 nm, temperature is the important influence factor in the course. Conclusion This method can be used in the survey of vitamin C in the pears and apples, more simple and more convenient than the chemical method.

关 键 词：维生素C含量 含量 分光光度法 测定过程 影响因素 测定方法 苹果 吸收 温度 化学法 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]