食用方式对水果中维生素C含量的影响  

Effects of Different Edible Way on Vitamin C Content of Selected Fruits

作　　者：曾凡花[1] 李家元 李超男 Zeng Fanhua;Li Jiayuan;Li Chaonan(School of Chemistry and Environmental Science,Xiangnan University,Chenzhou 423000,China)

机构地区：[1]湘南学院化学与环境科学学院,湖南郴州423000

出　　处：《湘南学院学报》2021年第5期18-21,共4页Journal of Xiangnan University

基　　金：湖南省普通高校教学改革研究项目(湘教通[2019]291号No.878),湖南省普通高校教学改革研究项目(HNJG-2020-0921);湘南学院校级一流专业、一流课程、专业综合改革资助教改项目(校发[2020]78号No.14,No.20,No.15)。

摘　　要：本文以苹果、梨和橙子等三种常见的水果为样本,以2,4-二硝基苯肼为显色剂,通过紫外分光光度法研究榨汁、蒸熟及捣碎(模拟生吃)等不同的食用方式对水果中维生素C含量的影响.研究结果表明,20.00 g苹果榨汁、蒸熟和捣碎(模拟生吃)后,维生素C含量分别为3.21 mg,2.71 mg和4.56 mg;20.00 g梨经过三种食用方式处理后,维生素C含量分别为2.56 mg,2.09 mg和3.70 mg;20.00 g橙子经过三种食用方式处理后,维生素C含量分别为19.15 mg,15.32 mg和27.31 mg.由此可知,生吃维生素C的含量最高,且三种水果中橙子的维生素C含量最高.In this paper,the content of vitamin c in apple,pear and orange,which is common fruits in our life,has been determined by UV-Vis spectrophotometry with 2,4-dinitrophenylhy drazine as chromogenic reagent to obtained red osazoneaffer different eating method steaming,juicing,and mashing(simulated direct consumption).The experimental results show that the content of vitamin c in apples is 2.71 mg,3.21 mg and 4.56 mg respectively after steaming juicing and mashing,and the content of vitamin c in pears is 2.09 mg,2.56 mg and 3.70 mg respectively,which is 15.32 mg 19.15 mg and 27.31 mg in orange.So,the best way to obtain vitamin c from fruits is mashing(simulated direct consumption).And the orange has highest vitamin c content.

关 键 词：分光光度法 2 4-二硝基苯肼法 维生素C 制作方法 

分 类 号：O65[理学—分析化学]