比色法测定不同熟制蔬菜中V_C含量

Content Determination of Vitamin Cin Cooked Vegetables by Colorimetry

目的:使用比色法测定五种常见蔬菜:藕、花菜、芥蓝、苦瓜、青椒,不同熟制方式前后维生素C含量,为蔬菜日常加工方法提供科学依据。方法:采用2,4-二硝基苯肼比色法对熟制前新鲜蔬菜和烹调熟制后蔬菜维生素C含量测定,探索测定方法在熟制前后的可行性。结果:采用比色法测定蔬菜熟制前后维生素C含量,其方法学考察良好。经不同方式熟制加工,蔬菜中V_C含量变化不同。

The colorimetry method for determination of the content of vitamin C in the five kinds of vegetables, which were lotus rhizome, cauliflower, Chinese kale and green pepper, was evaluated and these will provide the technical support for the effect of different cooking methods on quality of vegetables. The contents of vitamin C in the different fresh and cooked vegetables were determined by 2,4- dinitrophenyl hydrazine colorimetry. Results showed that the method ological study of the contents of vitamin C in the pre and post cooked vegetables determined by colorimetry method were well and feasible. There will be various effected among vitamin C contents of 5 kinds vegetables, subject to different cooking methods.