芦笋中维生素C含量测定及变化规律

Determination of Vitamin C and Its Content Changes in Asparagus

维生素C是评价植物营养品质的重要指标,试验采用2,6-二氯靛酚滴定法测定芦笋中维生素C含量,探讨不同品种(冠军、硕丰和井岗红)、部位(上段、中段和下段)以及贮藏条件(2个温度梯度和8个时间梯度)对芦笋中维生素C含量的影响。结果表明,在3个芦笋品种中以冠军维生素C含量最高,高达42.07 mg/100 g,且主要集中在上段部分,高达55.90 mg/100 g;维生素C对贮藏时间和温度非常敏感,延长贮藏时间会造成芦笋中维生素C大量损失。相对而言,低温贮藏对芦笋维生素C含量的保持率高于室温贮藏。

Vitamin C was an important plant nutrient quality evaluation index. The test was determined by titration with 2, 6-dichloro-indophenol asparagus in vitamin C content, and explored the different varieties（champion, Shuofeng and Jinggang red）, location（upper, middle and the next paragraph） and storage conditions（two temperature gradient and eight time gradient） on the asparagus in vitamin C content. The results showed that it was in three asparagus varieties to champion the highest content of vitamin C, up to 42.07 mg/100 g, and it was focused on the segment portion, up to 55.90 mg/100 g; Vitamin C on storage time and temperature was very sensitive to prolonged storage time which caused asparagus vitamin C a lot of loss. In contrast, low temperature storage on asparagus vitamin C content was maintained higher than room temperature storage.