摘要
采用分光光度法测定蔬菜中VC含量,比较不同蔬菜VC含量的差异,以及新鲜蔬菜和冷冻蔬菜VC含量的变化,结果表明:不同蔬菜VC含量差异很大,叶菜类蔬菜的VC含量高于根茎类,新鲜蔬菜的VC含量高于冷冻蔬菜。
In this paper,spectrophotometer was adopt for the determination of vitamin C（VC）content in vegetables.The VC content was compared in different vegetables,in fresh vegetables and frozen vegetables.The reslts showed that different vegetables had significant differences in VC content.In addition,the VC content of leaf vegetables were higher than the root-tuber ones and the VC content of fresh vegetables were higher than the frozen ones.
出处
《现代农业科技》
2009年第24期325-325,328,共2页
Modern Agricultural Science and Technology
关键词
VC
新鲜蔬菜
冷冻蔬菜
vitamin C（VC）
fresh vegetable
frozen vegetable
