昭通特色水果中维生素C的提取工艺及含量测定

Extraction technology and determination of vitamin C in characteristic fruits from Zhaotong

目的优化提取昭通特色水果中的维生素C,并测定其含量。方法设计单因素实验优化提取昭通特色水果中的维生素C,并采用2,4-二硝基苯肼法和紫外分光光度法测定其含量。结果最佳提取条件为:温度37℃,恒温水浴3 h和活性炭用量1.0 g。以抗坏血酸为标准溶液在497 nm处测定昭通产山楂、梨、苹果和葡萄中维生素C含量分别为30.3、6.3、7.1和25.8 mg/100 g。结论该方法可为昭通特色水果中维生素C的提取及含量测定提供参考。

Objective To optimize the extraction of vitamin C in characteristic fruits from Zhaotong and determine its content.Methods The single factor experiment was designed to optimize and extract vitamin C from Zhaotong characteristic fruits,and their content were determined by the 2,4-dinitrobenzene hydrazine method and ultraviolet spectroscopy.Results The best extraction conditions were as follows：the extraction temperature was37 ℃,the time of water bath was 3 h and the dosage of the activated carbon was 1.0 g.Using the ascorbic acid as the standard solution,the vitamin C content of hawthorn,pear,apple and grape from Zhaotong were 30.3,6.3,7.1 and25.8 mg/100 g,respectively.Conclusion The method can provide a reference for extraction and determination of vitamin C content from Zhaotong characteristic fruits.