不同果蔬Vc含量的比较研究

Vc content of fruits and vegetables Comparative Study

本文采用2,6-二氯酚靛酚滴定法对北方地区常见的水果、蔬菜中所含维生素C的量进行测定,并对测定结果进行了比较分析。结果表明,所测水果中枣的维生素C含量最高,梨和苹果中维生素C含量相对较少。所测蔬菜中辣椒维生素C含量最高,芹菜茎中维生素C含量相对较少。且同种果蔬,不同产地、放置时间不同,维生素C含量也不同。所测水果中蔬菜中维生素C含量普遍高于水果中维生素C含量。

The present paper uses 2,6 - two-dichlorophenol indophenol titration to measure the Vc level within kinds of fruits,and vegetables in the northern area,and has carried out a comparative analysis of the result.The result indicates that the Vc level is the highest in jujube,pears and apples contain relatively small Vc level.As for vegetable,the Vc level is the highest in pepper, celery stalk contain relatively small Ve level.The Vc level varies between fruits,and that it varies because of the time for keeping the fruits.This finding also applies to vegetable.Another finding is that the Vc level in vegetable is often higher than that in fruit.