对新鲜果蔬中维生素C的测定结果影响因素研究  

Study on theinfluencing factors of the determination results of vitamin C in fresh fruits and vegetables

作　　者：张冬梅[1] 汪振立[1] 罗六保[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,赣州341000

出　　处：《江西化工》2010年第1期73-76,共4页Jiangxi Chemical Industry

基　　金：江西省农业攻关重点项目

摘　　要：针对果蔬中Vc含量的测定数据报导经常出入较大的现状,采用2,6-二氯靛酚滴定法测定常见的脐橙、蜜桔、苹果、猕猴桃、青枣、萝卜、西兰花、山楂、草莓等水果、蔬菜中维生素C含量,对维生素C的测定结果影响因素:样品色素、Vc稳定性、试剂、及滴定方式进行各种条件实验,探究测定维生素C含量的最佳方法。The Vitamin C contents of common fruits and vegetables including navel orange,orange,apple,kiwi,Taiwan green jujube,hawthor,radish,and strawberry were dedtermiated using the method of 2,6-dichlorindo-phenol titration.And various condition experiments were made according to the influencing factors such as the pigment in the samples,the stabilization of Vc,the reagents,the method of titration.A optimal practice of determination of vitamin C in vegetables and fruit was found.

关 键 词：维生素C 水果 蔬菜 色素 稳定性 滴定方式 影响因素 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]