重庆地区常见蔬菜水果中的维生素C含量及其变化的实验分析  

Experimental Analysis of Vitamin C Content and Its Variation in Common Vegetables and Fruits of Chongqing

作　　者：王以和[1] 颜泽英[1] 黄前美 

机构地区：[1]西南农业大学

出　　处：《实验室研究与探索》1999年第1期63-66,共4页Research and Exploration In Laboratory

摘　　要：分析了重庆地区３２种蔬菜和６种水果中维生素Ｃ的含量，其中蔬菜的ＶＣ含量为瓜茄类＞叶菜类＞根茎类＞鲜豆类。水果以广柑的含量较丰。测定了７种蔬菜在不同条件下ＶＣ含量的变化情况，结果表明，ＶＣ的损失率为：水焯＞炒＞浸泡。This article is an analysis of vitamin C contained in thirty two kinds of vegetables and six kinds of fruits. The vitamin C content decreases in the order of melons and eggplants, leaf vegetables, rhizomes and fresh heans. Among fruits, the vitamin C content in oranges is relatively the highest. The analysis of variation of vitamin C content in seven kinds of vege tables under different cooking conditions shows that the loss rate of vitamin C when water scalded is higher than when fried and when soaked.

关 键 词：蔬菜 水果 维生素C 含量分析 损失率 

分 类 号：S630.1[农业科学—蔬菜学] S660.1[农业科学—园艺学]