紫外分光光度法测定土豆中的抗坏血酸含量

Determination of Vitamin C Content in Potato by Uitraviolet Spectrophotometry

在pH=6．0的醋酸-醋酸钠的缓冲体系中，Cu（Ⅱ）可以催化氧化维生素C，在267nm处紫外吸收可用于直接测定土豆中的维生素C含量，Vc含量在O～25ug／ml服从朗伯比尔定律，而且这一方法具有快速、稳定、试剂易得、易保存等特点。文章探讨不同加工方法对土豆中Vc含量及稳定性的影响。

In HAc -NaAc buffer solution （pH. 6.0） ,Vitamin C can be catalyzed andoxidated by Cu（ Ⅱ ）. the method of determining absorption at 267nm with ultvaviolet spectrophotometry can be applied to the determination of Vc in potato, The contentment of colorimetric liquid Vc obeys Beer - lambent law during 0 ug/ml and 25 ug/ml. This method is rapid and stable, and reagent can be gotten easily andpreserved easily. Different treatments to potato lead to different contentment of Vc and its stability,This is studied in this paper.