果蔬维生素C的提取剂条件及含量比较  

Extraction Conditions and Content Comparison of Vitamin C in Fruits and Vegetables

作　　者：李慧婧 苏畅 马锐 LI Huijing;SU Chang;MA Rui(Experimental Teaching Department,Northwest Minzu University,Lanzhou 730000,China)

机构地区：[1]西北民族大学实验教学部,甘肃兰州730000

出　　处：《食品安全导刊》2023年第22期49-52,共4页China Food Safety Magazine

基　　金：西北民族大学2023年度实验室开放项目(SYSKF-2023045)。

摘　　要：目的:测定4种不同种类果蔬中的维生素C含量,比较不同提取剂条件对测定结果的影响。方法:采用2,6-二氯靛酚钠滴定法测定不同果蔬中维生素C的含量。结果:草酸、盐酸和醋酸均在浓度为2%时维生素C提取量最高,草酸的提取效果最佳;果蔬中维生素C的最佳提取温度为25℃。最适提取条件下青椒、橘子、青提和上海青油菜的维生素C含量分别为58.87 mg/100 g、26.88 mg/100 g、15.36 mg/100 g、40.32 mg/100 g。结论:2,6-二氯靛酚钠滴定法测定维生素C的含量具有终点易于判断、操作简便等优势,可作为测定不同果蔬中维生素C含量的方法。Objective:To determine the content of vitamin C in four different types of fruits and vegetables,and compare the effects of different extraction conditions on the determination results.Method:The content of vitamin C in different fruits and vegetables was determined using 2,6-dichloro indophenol sodium titration method.Result:When the concentration of oxalic acid,hydrochloric acid and acetic acid was 2%,the extraction amount of vitamin C was the highest,and the extraction effect of oxalic acid was the best;the optimal extraction temperature for vitamin C in fruits and vegetables is 25℃.The optimal extraction conditions for vitamin C in green pepper,orange,green extract,and Shanghai green rapeseed are 58.87 mg/100 g,26.88 mg/100 g,15.36 mg/100 g,and 40.32 mg/100 g,respectively.Conclusion:The 2,6-dichloro indophenol sodium titration method for determining the content of vitamin C has the advantages of easy endpoint determination and simple operation,and can be used as a method for determining the content of vitamin C in different fruits and vegetables.

关 键 词：维生素C 果蔬 2 6-二氯靛酚钠滴定法 提取剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]