Microsoft Word 高海荣-二校出4142、4146

Size: px

Start display at page:

Download "Microsoft Word 高海荣-二校出4142、4146"

愁诈卜
7 years ago
Views:

1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., C 高海荣 1*, 张洁 2, 陈秀丽 1, 陈明先 (1., ; 2., ) 1 摘要 : 目的 10, C, Vc, Vc 方法 2,6- C 结果 10 Vc 4.85 mg/100g mg/100 g : > > > > > > > > > Vc, mg/100 g,, mg/ 100g,, 4.85 mg/100 g 结论关键词 : ; C; Vc Analysis of vitamin C content of 10 commercially available fruits from Zhenzhou city GAO Hai-Rong 1*, ZHANG Jie 2, CHEN Xiu-Li 1, CHEN Ming-Xian 1 (1. College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou , China; 2. College of Physics and Electronic Engineering, Zhengzhou Normal University, Zhengzhou , China) ABSTRACT: Objective To comparatively analyze the vitamin C content of 10 commercially available fruits from Zhenzhou city and to provide a theoretical basis for people rational diet and natural Vc supplement. Methods Vitamin C content was detected by using 2,6-dichlorophenolindophenol method. Results The results showed that Vc content in the fruits was from 4.85 mg/100g to mg/100 g. The order was: Kiwi >hawthorn >strawberry >cherry tomato >cherry >pear >apple >watermelon >green grapes >nectarine. Vc content of kiwi fruit was the highest, up to mg/100 g; the second was hawthorn, mg/100 g; the lowest was nectarine, only 4.85 mg/100 g. Conclusion Kiwi, hawthorn, strawberry and etc contain a high Vc content. KEY WORDS: fruits; vitamin C; content analysis 1 引言 C (Vc),,, C, [1] C,, C Vc 基金项目 : (15A ) Fund: Supported by Key Scientific Research Project of Henan Province (15A ) * 通讯作者 :,, gaohairong2004@163.com *Corresponding author: GAO Hai-Rong, Lecturer, College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou , China. gaohairong2004@163.com

2 10, : 10 C 4143 C [2] [3] [4] [5] 2,6- [6] [7],, ; 2,4-, ;, ; 2,6- Vc, Vc, C Vc 2,6- [6] 10 ( )Vc, Vc, Vc 2 材料与方法 2.1 水果材料 10 : 8 ( ) 主要仪器 AR2140 ( ), JJ-2 ( ), (50 ml, ),, 2.3 实验试剂 C (HPLC 99%, ), 2,6- ( : 97.0%, ), 2%(m:V), 2%(m:V), C (0.13 mg/ml): g( 0.1 mg) C, 2% (m:v) 2% (m:v), 100 ml 2,6- : 52 mg 200 ml, 2,6-50 mg 250 ml,, C 2.4 2,6- 二氯酚靛酚溶液标定 10 ml 0.13 mg/ml C 250 ml, 10 ml,, 2,6-15 s, 20 ml : CV T( mg / ml) V 1 V 2 : T- 2,6- C, C- C (mg/ml); V- C (ml); V 1 - C 2,6- (ml); V 2-2,6- (ml) 2.5 样液制备及测定 : 20 g,, 100 ml,,,, 0.4 g, : 20 ml 250 ml, 2,6-, 15 s C 100 g C, : (V V 0 ) T 维生素 C含量 (mg/ 100 g) 100 W :V- 2,6- (ml); V 0-2,6- (ml); T-2,6- (mg/ml); W- (g) 3 结果与讨论 3.1 2,6- 二氯靛酚法溶液浓度的标定 2,6-,,, 2,6-, Vc

3 4144 6,, 2% 2%, C 2,6- Vc, 2,6-, ( 1), 2, mg/ml 种中原水果中维生素 C 的含量, 2, 6- C : Vc,,,, 10 C ( 2) 2, 10 C 4.85 mg/100 g mg/100 g, > > > > > > > > > Vc, mg/100 g,, mg/100 g,, C 4.85 mg/ 100 g, Vc 8 ( : 25 mg/100 g, 6 mg/100 g, 5 mg/100 g, Table 1 表 1 2,6- 二氯靛酚溶液浓度标定结果 The result of 2, 6-dichloro indophenol solution concentration calibration Vc /mg ml Vc /ml 10 Vc 2,6- V 1 /ml ,6- V 2 /ml V 1 -V 2 /ml V /ml Τ/(mg/mL) 0.11 Table 2 表 2 10 种不同水果中维生素 C 含量 The vitamin C content on 10 kinds of different fruits V 2,6- /ml V /ml V /ml Τ/(mg/mL) m Vc/mg Vc(mg/100 g)

4 10, : 10 C mg/100 g) [8] ; Vc 8( : 35 mg/100g, 11 mg/100 g, 4 mg/100 g, 6 mg/100 g), Vc (38.0 mg/100 g) [9] (37.1 mg/100 g) [10] ; 8(128 mg/ 100 g) 10(95.5 mg/100 g) [10], 11(55.7 mg/100 g) [11] ; 8 12( 86 mg/100 g 60.8 mg/100 g) [8,12] [13-16] 4 结论 10 Vc : mg/100 g mg/100 g mg/100 g mg/100 g mg/100 g mg/100 g 9.25 mg/100 g 6.00 mg/100 g 5.95 mg/100 g 4.85 mg/100 g, Vc, Vc C, C, V C, V A V E ( P Ca K Na Mg Fe Zn Se Mn Cu) [17],, 参考文献 [1],. Vc [J]., 2009, 15(6): Lv B, Xie MJ. Vc content to fruits and vegetables comparative study [J]. Anhui Agr Sci Bull, 2009, 15(6): [2],,. V C [J]., 2015, 54(1): Yang JF, Huang YQ, Hu LP. Optimizing the determination of the content of reduction-type vitamin C in sweet Cherry [J]. Hubei Agric Sci, 2015, 54(1): [3],,,. C [J]. ( ), 2014, 40(2): Gan ZW, Wu GH, Liu GL, et al. Comparison of vitamin C concentrations in dark colour fruits and vegetables detected by automatic potentiometric titration and HPLC method [J]. J Jilin Univ (Med Ed), 2014, 40(2): [4],,,. C [J]., 2007, 27(9): Dong ZM, Yin HL, Zheng YZ, et al. Indirect determination of Vc with rame atomic absorption spectrometry [J]. Spectrosc Spec Anal, 2007, 27(9): [5],. C [J]., 2011, 39(23): , Fu W, Yang CX. Content determination of vitamin C in several market fruit by spectrophotofluorimetry in Tianjin [J]. J Anhui Agric Sci, 2011, 39(23): , [6] GB/T C ( 2,6- )[S]. GB/T Determination of vitamin of vitamin C in vegetables and fruits(2,6-dichloro-indophenol titration method) [S]. [7],,. C [J]., 2009, 37(21): Wu W, Zhan XH, Xuan YW. Determining content of vitamin C in vegetable by using Iodometry [J]. J Anhui Agric Sci, 2009, 37(21): [8],. ( )[M]. :, 2003: Chinese Academy of Preventive Medicine, Institute of Nutrition and Food Hygiene. Food ingredient table(the province) [M]. Beijing: People s medical Press, 2003: [9]. 5 C [J]., 2004, 10(2): Jia J. Extraction and content of vitamin C in fruits [J]. Bev Fast Froz Food Ind, 2004, 10(2): [10],,. 4 C [J]., 2014, 36(2): Zhao YQ, LUO XL, Yang WJ. Determination and comparison of vitamin C content in four common fruits in Yaan [J]. Am Acids Biot Res, 2014, 36(2): [11],,,. 7 C [J]., 2010, 39(4): Chen SD, Chen FB, Yang YM, et al. Determination of vitamin C in seven southern fruit [J]. Tech Dev Chem Ind, 2010, 39(4): [12],,,.

5 C [J]., 1983, 5(4): Yao GS, Li YJ, Zhang XQ, et al. The vitamin C content in vegetables and fruits bought from Shenyang market during four seasons [J]. Acta Nutr Sin, 1983, 5(4): [13] Muttalip G, Koray O, Sezai E, et al. Organic acids, sugars, vitamin C content and some pomological characteristics of eleven hawthorn species(crataegus spp.) from Turkey [J]. Biol Res, 2014, 47(1): 21. [14],,,. V C [J]., 2015, 36(5): Bao TL, Liang YL, Li WP, et al. Effect of soil type on vitamin C content and activities of related enzymes in cherry tomato [J]. Food Sci, 2015, 36(5): [15],,,. N P K Vc [J]., 2015, 31(4): Zhang ZH, Jiang YP, Yang XF, et al. The mathematics model on balanced fertilization of N, P and K for the content of Vc in melon [J]. Chin Agric Sci Bull, 2015, 31(4): [16],,,. Vc [J]., 2015, 40(3): Yang GJ, Li N, Li S, et al. Influence of different storage methods on chlorophyll and Vc in carrot [J]. Food Sci Tech, 2015, 40(3): [17]. 30 [J]., 2009, 26(4): Guo HL. Comprehensive evaluation of vitamins and mineral elements of 30 kinds of fruits in China [J]. Stud Trace Elem Health, 2009, 26(4): 作者简介 ( 责任编辑 : 白洪健 ) 高海荣, 讲师, 主要研究方向为食品分析 gaohairong2004@163.com

Microsoft Word - 3098-3102 20150611007-蔡伟江-二校

Microsoft Word - 3098-3102 20150611007-蔡伟江-二校 6 8 Vol. 6 No. 8 2015 8 Journal of Food Safety and Quality Aug., 2015 蔡伟江 *, 邓鹏飞, 刘光兰, 李丹 (, 519040) 摘要 : 目的, 方法 (4.6 mm 250 mm, 5.0 μm) ; : : : =70: 16: 14(V:V:V),, : 1.0 ml/min; : 40 ; : 10

Microsoft Word 高海荣-二校 出4142、4146

Microsoft Word 高海荣-二校出4142、4146