| 5种水果中维生素C含量的测定研究 |
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| 引用本文： | 贾君. 5种水果中维生素C含量的测定研究[J]. 冷饮与速冻食品工业, 2004, 10(2): 33-34 |
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| 作者姓名： | 贾君 |
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| 作者单位： | 吉林工程技术师范学院,生物食品系,吉林,长春,130052 |
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| 摘 要： | 以2％偏磷酸、2％草酸、10％三氯乙酸及2％草酸 10％盐酸作为提取剂，分别对草莓、鲜枣、香蕉、西瓜和桃5种水果中的维生素C进行提取，并利用碘量法测定其含量。结果表明：采用2％草酸 10％盐酸提取时效率较高，稳定性好，且VC含量接近标准。
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| 关 键 词： | 水果 维生素C含量 测定方法 碘量法 提取剂 |
| 文章编号： | 1007-0818(2004)02-0033-02 |
| 修稿时间： | 2004-03-23 |
Extraction and Content of Vitamin C in Fruits |
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| JIA Jun. Extraction and Content of Vitamin C in Fruits[J]. Beverage & Fast Frozen Food Industry, 2004, 10(2): 33-34 |
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| Authors: | JIA Jun |
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| Abstract: | Two different solutions were used in the extraction of VC in five kinds of fruits (strawberry, fresh date, peach, banana, watermelon), and the content of VC was measured by iodimetric method. The results showed addition of oxalic acid and hydrochloric acid in a ratio of 2:10(v/v) was more efficient in extracting VC and stabilizing the extracted VC. |
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| Keywords: | Vitamin C iodimetry withdraw |
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