新鲜果蔬中还原型VC含量的测定方法优化

Determination of the Content of Reduction-type Vitamin C in Fresh Fruits and Vegetables

采用紫外分光光度法测定新鲜果蔬中还原型VC含量,探讨了此方法的最佳测定条件。结果表明,以10%盐酸为提取剂,可在230 nm处测定果蔬中还原型VC含量,最佳反应温度和时间分别为70℃和14 min。优化后的测定方法变异系数小于2.50%,平均回收率为98.99%,VC含量在0~0.14 mg/50 mL呈良好的线性关系。该方法简单、快速、准确,可用于果蔬中还原型VC含量的测定。

The method to determine reduced vitamin C in fruits and vegetables by ultraviolet spectrophotometry was construct- ed, and all determination conditions were optimized. The results showed that vitamin C was determined with the 10% hy- drochloric acid as extraction solvent at 230 nm. The optimum reaction temperature and time were 70 ℃ and 14 min, respec- tively. The coefficient of variation of the optimized method is less than 2.50%, and the average recovery is 98.99%. The method showed a good linear relationship in the course of 0~0.14 mg / 50 mL. The method was simple, rapid, accurate, which can be used for determination of the content of reduced vitamin C in fruits and vegetables.