| 2,4-二硝基苯肼法测定果蔬VC含量条件探索 |
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| 引用本文： | 姜齐永,冯娅男,郭风军,张珠,黎乃维. 2,4-二硝基苯肼法测定果蔬VC含量条件探索[J]. 食品工业, 2019, 0(1): 175-178 |
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| 作者姓名： | 姜齐永 冯娅男 郭风军 张珠 黎乃维 |
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| 作者单位： | 烟台大学文经学院食品与生物工程系;烟台市出入境检验检疫局;国家农产品现代物流工程技术研究中心 |
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| 基金项目： | 烟台大学文经学院青年科研基金项目(2017QNJJA01);国家重点研发计划子课题(2016YFD0400905-02) |
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| 摘 要： | 对2, 4-二硝基苯肼法测定果蔬VC含量的条件进行探索。结果表明,活性炭最佳用量1.8～2.2 g;显色剂2, 4-二硝基苯肼最佳用量2.0 mL,显色时间3～3.5 h;测定波长523 nm,且在2 h内吸光度无显著变化;抗坏血酸质量浓度在0～80μg/m L范围内遵守朗伯-比尔定律,表观摩尔吸光系数ε=2.455×10~3 L/(mol·cm),桑德尔灵敏度S=0.071 74。利用所得出的试验条件测定西红柿、辣椒、草莓和樱桃中VC含量,与碘量法和2, 6-二氯酚靛酚法相比,试验结果令人满意。
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| 关 键 词： | 条件试验 分光光度法 抗坏血酸 2, 4-二硝基苯肼 |
Study on the Factors Affecting the Determination of VC Content in Fruits and Vegetables by Method of 2, 4-dinitrophenylhydrazine |
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| JIANG Qiyong,FENG Yanan,GUO Fengjun,ZHANG Zhu,LI Naiwei. Study on the Factors Affecting the Determination of VC Content in Fruits and Vegetables by Method of 2, 4-dinitrophenylhydrazine[J]. The Food Industry, 2019, 0(1): 175-178 |
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| Authors: | JIANG Qiyong FENG Yanan GUO Fengjun ZHANG Zhu LI Naiwei |
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| Affiliation: | (Department of Food and Biological Engineering, Wenjing College of Yantai University (Yantai 264005);Yantai Entry-Exit Inspection and Quarantine Bureau (Yantai 264001);National Engineering Research Center for Agricultural Products Logistics (Jinan 250000)) |
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| Abstract: | JIANG Qiyong;FENG Yanan;GUO Fengjun;ZHANG Zhu;LI Naiwei(Department of Food and Biological Engineering, Wenjing College of Yantai University (Yantai 264005);Yantai Entry-Exit Inspection and Quarantine Bureau (Yantai 264001);National Engineering Research Center for Agricultural Products Logistics (Jinan 250000)) |
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| Keywords: | experimental condition spectrophotometry ascorbic acid 2,4-dinitrophenylhydrazine orthogonal |
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