| 2,6-二氯靛酚钠法测定果汁饮料中的维生素C |
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| 引用本文： | 李书静,李可,姚新建,詹秀环.2,6-二氯靛酚钠法测定果汁饮料中的维生素C[J].光谱实验室,2011,28(5):2391-2394. |
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| 作者姓名： | 李书静 李可 姚新建 詹秀环 |
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| 作者单位： | 周口师范学院化学系 河南省周口市七一路东段31号466000 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目(2011B150040) |
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| 摘 要： | 采用2:6-二氯靛酚钠法测定了3种市售果汁饮料中的维生素C含量,并讨论了温度和存放时间对测定结果的影响.结果表明,温度升高或延长存放时间都会导致维生素C含量显著降低.因此从补充维生素C的角度看,果汁饮料最好是在常温下直接饮用,且开盖后应尽快饮用完.
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| 关 键 词： | 果汁饮料 维生素C 2 6-二氯靛酚钠法 |
Determination of Vitamin C in the Fruit-Juices by 2,6-Dichlorindophenol Sodium Method |
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| LI Shu-Jing,LI Ke,YAO Xin-Jian,ZHAN Xiu-Huan.Determination of Vitamin C in the Fruit-Juices by 2,6-Dichlorindophenol Sodium Method[J].Chinese Journal of Spectroscopy Laboratory,2011,28(5):2391-2394. |
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| Authors: | LI Shu-Jing LI Ke YAO Xin-Jian ZHAN Xiu-Huan |
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| Institution: | LI Shu-Jing LI Ke YAO Xin-Jian ZHAN Xiu-Huan(Department of Chemistry,Zhoukou Normal University,Zhoukou,Henan 466000,P.R.China) |
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| Abstract: | Vitamin C in three kinds of fruit-juices were determinated by 2,6-dichlorindophenol sodium method,and the effects of temperature and storage time on the results were discussed.The results showed when rising temperature or prolonging storage time,the obtained content of vitamin C decreased significantly.From the point of vitamin C supplement,fruit-juices should be drunk directly at ordinary temperature within a short period once opened. |
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| Keywords: | Fruit-Juice Vitamin C 2 6-Dichlorindophenol Sodium Method |
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