维生素C制剂及果蔬中Vc含量测定实验的改进  

Improvement of the determination experiment of Vc content in vitamin C preparations and fruits and vegetables

作　　者：李文卓[1] 贾旭 杨德红[1] 蔺春蕾 张艳丽[1] LI Wenzhuo;JIA Xu;YANG Dehong;LIN Chunlei;ZHANG Yanli(School of Materials and Chemical Engineering,Zhongyuan University of Technology,Zhengzhou 450007,China)

机构地区：[1]中原工学院材料与化工学院,河南郑州450007

出　　处：《中原工学院学报》2022年第2期19-23,共5页Journal of Zhongyuan University of Technology

基　　金：河南省2021年本科高校课程思政教学研究特色化示范中心(河南省教育厅教高〔2021〕432号);河南省首批本科高校课程思政教学团队(河南省教育厅教高〔2020〕531号);河南省2022年研究生教育改革与质量提升工程项目(河南省教育厅教研〔2021〕478号:YJS2022SZ15)。

摘　　要：为了降低实验过程中的碘污染和提高实验结果的准确性,对分析化学实验“维生素C制剂及果蔬中Vc含量测定实验”进行了改进与创新。研究了在碱性环境中溶解,在酸性环境中再生的碘标准溶液配制新方法,并考察了不同浓度碘标准溶液对测定Vc含量的影响。结果表明:按照新方法配制的碘标准溶液性能稳定,满足测定Vc含量的要求,并能够显著降低碘的挥发量,降低实验过程产生的碘污染;同时使用不同浓度碘标准溶液对Vc含量的测定结果无显著性差异。此方法已成功应用于果蔬中Vc含量的测定。In order to reduce the iodine pollution in the experimental process and improve the accuracy of the experimental results,the analytical chemistry experiment“The Determination Experiment of Vc Content in Vitamin c Preparations and Fruits and Vegetables”was improved and innovated.The preparation method of iodine standard solution in which iodine is dissolved in alkaline environment and regenerated in acidic environment,and the effects of different concentrations of iodine standard solution on the determination of VC content were studied.The results show that the iodine standard solution prepared according to the new method has stable performance,which meets the requirements for the determination of Vc content and can significantly reduce the volatilization of iodine and the iodine pollution in the experimental process.At the same time,there was no significant difference in the determination results of successfully applied to the determination of vitamin C content in fruits and vegetables.

关 键 词：维生素C 碘标准溶液 果蔬试样 教学实验 

分 类 号：O652.1[理学—分析化学]