常见蔬菜中维生素C含量的研究

分别用碘酸钾滴定法、间接紫外吸光光度法、紫外分光光度法对常见蔬菜中维生素C含量进行了测定和比较,研究了不同贮藏、加工方法对分析结果的影响。结果表明,三种测定方法各有利弊;随着加工处理的时间延长,维生素C损失增大,因此在烹饪维生素C含量高的蔬菜时应该少放盐,加工热炒和煮的时间应尽量短,以减少维生素C的损失。

Study on the Content of Vitamin C in Common Vegetables

The content of vitamin C in common vegetables have been studied by KIO_3 titration,indirect ultra-violet absorbance spectrum,and ultra-violet spectrophotometry and compared with the three determination methods.After the vegetables dealed with stored,salt,boiling water,the content of vitamin C is determined by the KIO_3 titration method.The results show that loss ratio of vitamin C in vegetables increase with the processed time.When processing the vegetables containing much vitamin C,less salt and shorter-time heat will prevent the vitamin C reducing.