草莓果实维生素C提取的影响因素研究  

Influencing Factors on Extraction of Vitamin C from Strawberry

作　　者：高媛[1,2] 张丙秀 高庆玉 代志国[1,2] 张志昆[1,2] 

机构地区：[1]东北农业大学园艺学院,黑龙江哈尔滨150030 [2]农业部东北地区园艺作物生物学与种质创制重点实验室,黑龙江哈尔滨150030

出　　处：《河南农业科学》2013年第4期161-163,167,共4页Journal of Henan Agricultural Sciences

基　　金：农业部公益性行业(农业)科研专项(201103037);东北农业大学博士启动基金

摘　　要：为了找出提取草莓维生素C更高效的方法,以紫外分光光度法测定其含量,探讨了提取液、蔗糖、反应时间对草莓维生素C提取量的影响。结果表明:在三氯乙酸为提取液、Cu2+溶液中含有13.75g/L蔗糖的条件下,当温度30℃、温热时间30min时,还原型维生素C(AA)的回收率最高(88%),在还原温度30℃、还原时间30min时,氧化型维生素C(DHAA)的回收率最高(81%)。The vitamin C content of strawberry was determined by UV spectrophotometry,and the effects of extraction solutions,sucrose and response time on extraction of vitamin C from strawberry were studied. The results showed that when trichloroacetic acid was used as extraction solution,Cu^2＋ solution contained 13. 75 g/L sucrose,the temperature was 30 ℃, the heat time was 30 min,the recovery rate of reduced vitamin C （AA） was highest（88%） ;when the reduction temperature was 30 ℃and reduction time was 30 min,the oxidized vitamin C（DHAA） recovery was highest （81% ）.

关 键 词：草莓 维生素C 紫外分光光度法 

分 类 号：Q564[生物学—生物化学]