新鲜果蔬中还原型VC含量的测定方法优化  

Determination of the Content of Reduction-type Vitamin C in Fresh Fruits and Vegetables

作　　者：杨金凤[1,2] 谢天柱[1,2] 王凤霞[1,2] 祁雪梅[2] 呼丽萍[1,2] 

机构地区：[1]天水师范学院甘肃省大樱桃工程技术研究中心,甘肃天水741000 [2]天水师范学院生命科学与化学学院,甘肃天水741000

出　　处：《湖北农业科学》2013年第21期5308-5311,共4页Hubei Agricultural Sciences

基　　金：甘肃省科技厅农业科技成果转化资金计划(1105NCNE109);天水师范学院中青年教师科研资助项目(TSA0924)

摘　　要：采用紫外分光光度法测定新鲜果蔬中还原型VC含量,探讨了此方法的最佳测定条件。结果表明,以10%盐酸为提取剂,可在230 nm处测定果蔬中还原型VC含量,最佳反应温度和时间分别为70℃和14 min。优化后的测定方法变异系数小于2.50%,平均回收率为98.99%,VC含量在0~0.14 mg/50 mL呈良好的线性关系。该方法简单、快速、准确,可用于果蔬中还原型VC含量的测定。The method to determine reduced vitamin C in fruits and vegetables by ultraviolet spectrophotometry was construct- ed, and all determination conditions were optimized. The results showed that vitamin C was determined with the 10% hy- drochloric acid as extraction solvent at 230 nm. The optimum reaction temperature and time were 70 ℃ and 14 min, respec- tively. The coefficient of variation of the optimized method is less than 2.50%, and the average recovery is 98.99%. The method showed a good linear relationship in the course of 0~0.14 mg / 50 mL. The method was simple, rapid, accurate, which can be used for determination of the content of reduced vitamin C in fruits and vegetables.

关 键 词：紫外分光光度法 VC 水果 蔬菜 

分 类 号：O657.32[理学—分析化学]