常见果蔬组织破坏后Vc的损失速率试验  

Study on the loss rate of vitamin C in common fruits and vegetables after their tissues destroyed

作　　者：罗六保[1] 汪振立[1] 张冬梅[1] 邓通德[1] 

机构地区：[1]江西应用技术职业学院应用化学系,江西赣州341000

出　　处：《应用化工》2010年第5期679-681,686,共4页Applied Chemical Industry

基　　金：江西省农业攻关重点项目资助(赣科发计字[2006]38号)

摘　　要：为研究水果、蔬菜在组织被破坏后Vc含量的变化,以脐橙、桔子、西兰花、猕猴桃、青枣等水果、蔬菜为对象,比照国家标准GB/T 6195—1986,分别对加入草酸或蒸馏水作为浸提剂所制得的两种果浆的Vc损失速率变化情况进行了研究。提出一个应用拟合和求导等数学方法建立函数,对果蔬组织被破坏后Vc的损失速率进行研究的方法。结果表明,在正常条件下,大多果蔬组织被破坏后Vc损失速率较大,故按GB/T 6195—1986测量果蔬中Vc含量时应及时检测,否则会影响检测结果。In order to determinate the change of loss rate of Vc in the destroyed tissue of the common vegetables and fruits,five common fruits and vegetables were tested：navel orange,orange,broccoli,kiwi and Taiwan green jujube.According to the state standard of GB/T 6195—1986,comparison was made between the loss rates of the two kinds of pulp sample：one added with oxalic acid,another added with distilled water.Based on the curvefitting and derivative,a new method was originated which could be applied to the study of loss rate of Vc after the tissues of fruit and vegetable were destroyed.The result indicates the Vc lost the most after the tissues of fruit and vegetable were destroyed in normal condition,especially during the preparation of samples,so the timing of determination is very important which will affect the result of determination.The sooner,the better.

关 键 词：果蔬 VC 损失速率 测定 

分 类 号：O657.32[理学—分析化学]