水果中Vc含量的测定  

The Determination of Vitamin C in Fruits

作　　者：王红霞[1] 张伟婵[2] 孟莉新[1] 

机构地区：[1]运城学院生化实验中心,山西运城044000 [2]运城学院应用化学系,山西运城044000

出　　处：《宜春学院学报》2011年第4期120-121,共2页Journal of Yichun University

摘　　要：用2%的草酸、5%的三氯乙酸、5%的冰乙酸作为提取剂,用碘量法测定苹果、梨、猕猴桃、山楂中Vc含量,结果表明用5%的三氯乙酸作为提取剂可使Vc的损失降到最低,加标回收率为95.5%-99.0%,测定结果接近标准值。2% of the oxalic acid,5% of the acetocaustin and 5% of the glacial acetic acid were used as the extractant,the experi-ment determined the content of Vitamin C in apple,pear,kiwifruit and hawkthorn by iodometry.The result showed that 5% of aceto-caustin was used as the extractant can minimize the loss of Vitamin C.Recovery rate was 95.5%-99.0%,and determination result was close to the standard values.

关 键 词：提取剂 苹果 梨 猕猴桃 山楂 VC 碘量法 

分 类 号：O655.23[理学—分析化学]