水果VC含量的测定以及不同贮藏温度对VC含量的影响

Determination of VC Content in Fruits and Effects of Storage Temperatures on VC Content

采用2,4-二硝基苯肼法测定了9种常见水果的维生素C（VC）含量,并在此基础上进一步研究了不同贮藏温度下水果VC含量的变化情况。结果显示VC于500 nm波长处在0~160μg/m L浓度范围内与吸光值呈良好的线性关系,说明该方法准确可靠。测定的9中水果中VC含量顺序为：猕猴桃〉橙子〉橘子〉柠檬〉番茄〉黄瓜〉香蕉〉苹果〉梨,其中VC含量最多的猕猴桃为150 mg/100 g,含量最少的梨为3.6 mg/100 g。猕猴桃和梨分别于低温（4℃）、常温（16~27℃）和高温（37℃）下保存48 h后,VC含量均有不同程度的减少,其中低温条件下VC损失最少,温度越高,VC损失越多。

The Vitamin C content in 9 kinds of fruit was detected by 2,4-dinitrobenzene hydrazine method,base on it,the effects of storage temperatures on VC content was also detected. The results showed a good linear relationship between VC concentration（ 0 ~ 160 μg / m L） and absorbance value at 500 nm wave length,so the method was accurate and reliable. The order of VC content in 9 kinds of fruit was as follows： kiwifruit orange tangerine lemon tomato cucumberbananaapplepear. The VC content was the highest in kiwifruit（ 150 mg /100 g） and was the lowest in pear（ 3. 6 mg /100 g）. Moreover,the VC content decreased in varying degrees when kiwifruits and pears were storaged at low temperature（ 4 ℃）,room temperature（ 16 ~ 27 ℃） and high temperature（ 37 ℃）,respectively,with a minimum loss in low temperature and much more loss in the higher temperature.