摘要
有些果蔬汁呈现红色,如果用常规的靛酚滴定法来测定VC的含量,则很难判断其滴定终点。本试验采用二甲苯等有机溶剂萃取色素,然后用2,6-二氯靛酚进行滴定,经过验证,结果较令人满意。
There is red colour in some fruit and vegetable juice, in the case of regular titration to measure the VC content, so it is very difficult to judge titration terminal pint. This experiment adopted the xylene and other organic agents to extract the coloring matter and, then used the 2,6-dichlorindophenol to proceed titration. Through the verification, it shows satisfactory to results.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期197-199,共3页
Food Science
关键词
西瓜
番茄
樱桃番茄
胡萝卜
柿子
VC:2
6-二氯靛酚滴定法
watermelon, tomato, cherry tomato
carrot
persimmon, vitamin C. 2,6-dichlorindophenol titration