蔬菜中维生素C含量测定方法的研究  

Study on the Determination Method of Vitamin C Content in Vegetables

作　　者：齐芳芳 QI Fangfang(Xianju Food and Drug Inspection Center,Taizhou 317300,China)

机构地区：[1]仙居县食品药品检验检测中心,浙江台州317300

出　　处：《现代食品》2023年第16期206-208,共3页Modern Food

摘　　要：维生素C能够抑制体内自由基的生成,提高人体抵抗力,从而延缓机体衰老。本研究分别采用2,6-二氯靛酚滴定法、碘量法和2,4-二硝基苯肼比色法,对蔬菜中维生素C的含量进行了测定。结果表明,2,4-二硝基苯肼比色法测定结果重复性较其他方法更好,维生素C测定结果高于其他2种方法。Vitamin C can inhibit the generation of free radicals in the body,improve the body's resistance,thereby delaying the aging of the body.This study used 2,6-dichloroindophenol titration method,iodometric method and 2,4-dinitrophenylhydrazine colorimetric method to determine the vitamin C content in vegetables.The results showed that the 2,4-dinitrophenylhydrazine colorimetric method had better repeatability than other methods,and the vitamin C measurement results were higher than the other two methods.

关 键 词：2 6-二氯靛酚滴定法 2 4-二硝基苯肼 碘量法 

分 类 号：Q564[生物学—生物化学]