摘要
采用2,4-二硝基苯肼比色法与高效液相色谱法检测凝胶糖果中Vc的含量,结果发现液相色谱法测定值略小于比色法测定值。
The contents of Vc in gelatinized candy were measured by 2.4-dinitrophenyl hydrazine（DNP） colorimetry and HPLC.Compared result showed the content of vitamin C achieved by HPLC method was a little lower than that of 2.4-dinitrophenyl hydrazine colorimetry.
出处
《食品工程》
2012年第4期58-59,共2页
Food Engineering
