6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct., 2015 10 C 高海荣 1*, 张洁 2, 陈秀丽 1, 陈明先 (1., 450044; 2., 450044) 1 摘要 : 目的 10, C, Vc, Vc 方法 2,6- C 结果 10 Vc 4.85 mg/100g 62.92 mg/100 g : > > > > > > > > > Vc, 62.92 mg/100 g,, 47.85 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 450044, China; 2. College of Physics and Electronic Engineering, Zhengzhou Normal University, Zhengzhou 450044, 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 62.92 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 62.92 mg/100 g; the second was hawthorn, 47.85 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 : (15A15008420) Fund: Supported by Key Scientific Research Project of Henan Province (15A15008420) * 通讯作者 :,, E-mail: gaohairong2004@163.com *Corresponding author: GAO Hai-Rong, Lecturer, College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450044, China. E-mail: gaohairong2004@163.com
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 ( ) 2015 5 2.2 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): 0.0130 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
4144 6,, 2% 2%, C 2,6- Vc, 2,6-, ( 1), 2,6-0.11 mg/ml 3.2 10 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 62.92 mg/100 g, > > > > > > > > > Vc, 62.92 mg/100 g,, 47.85 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 -1 0.13 Vc /ml 10 Vc 2,6- V 1 /ml 12.10 12.25 12.10 2,6- V 2 /ml 0.28 0.30 0.30 V 1 -V 2 /ml 11.82 11.95 11.80 V /ml 11.86 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 1 2 3 V /ml V /ml Τ/(mg/mL) m Vc/mg Vc(mg/100 g) 18.50 18.20 19.10 1.00 17.60 0.011 0.0485 4.85 22.30 22.85 22.60 1.00 21.58 0.011 0.0595 5.95 22.70 23.00 22.60 1.00 21.77 0.011 0.0600 6.00 34.60 35.00 34.50 1.00 33.70 0.011 0.0925 9.25 41.60 38.80 38.00 1.00 38.47 0.011 0.1055 10.55 8.70 8.55 8.50 0.15 8.43 0.11 0.2318 23.18 9.00 8.75 8.85 0.15 8.65 0.11 0.2378 23.78 14.20 14.10 14.10 0.15 13.98 0.11 0.3845 38.45 17.80 17.30 17.50 0.15 17.40 0.11 0.4785 47.85 23.60 22.80 22.70 0.15 22.88 0.11 0.6292 62.92
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