不同贮存条件下生菜中维生素C和E含量分析

采用高效液相色谱法对在5个时间梯度处理、2个温度梯度处理条件下生菜叶片中维生素C和E含量进行了分析。结果表明,维生素C对贮存时间和温度特别敏感。低温或室温贮存1d的生菜中维生素C含量均损失50%以上,而维生素E含量包括α-生育酚含量反而有所提高;但低温或室温贮存3d后生菜中维生素C含量和维生素E含量特别是α-生育酚含量均急剧下降。因此,从营养利用的角度考虑,生菜的贮存以低温1～3d为宜,室温和长时间贮存会造成维生素C和E的大量损失。

Analysis on the contents of Vitamins C and E in Lactuca sativa under Different Storage Conditions

Vitamins C and E contents in lettuce under treatments of five time-periods and two temperature gradients were analyzed by HPLC.The results showed that vitamin C was very sensitive to different storage time and temperature.Under storage at low or room temperature for 1 day,vitamin C content in lettuce lost more than 50%,while the content of vitamin E including α-tocopherol was increased.However,the contents of vitamin C and E especially α-tocopherol,dropped dramatically after 3-day storage at both low and room temperature.Therefore,considering nutritional utilization,the suitable storage of lettuce was at 4℃ for 1-3 days,room temperature and prolonged storage would result in significant losses of vitamins C and E.