果蔬中VC含量测定方法的研究  

Assay Research on VC in Fruit and Vegetable

作　　者：赵晓梅[1] 江英[1] 吴玉鹏[2] 刘宽[1] 张志强[1] 

机构地区：[1]石河子大学食品工程学院,新疆石河子832000 [2]石河子大学农学院,新疆石河子832000

出　　处：《食品科学》2006年第3期197-199,共3页Food Science

摘　　要：有些果蔬汁呈现红色,如果用常规的靛酚滴定法来测定VC的含量,则很难判断其滴定终点。本试验采用二甲苯等有机溶剂萃取色素,然后用2,6-二氯靛酚进行滴定,经过验证,结果较令人满意。There is red colour in some fruit and vegetable juice, in the case of regular titration to measure the VC content, so it is very difficult to judge titration terminal pint. This experiment adopted the xylene and other organic agents to extract the coloring matter and, then used the 2,6-dichlorindophenol to proceed titration. Through the verification, it shows satisfactory to results.

关 键 词：西瓜 番茄 樱桃番茄 胡萝卜 柿子 VC:2 6-二氯靛酚滴定法 

分 类 号：O655.23[理学—分析化学]