辣椒粉中还原型维生素C含量的测定

Determination of the Reduced Vitamin C Content in Paprika

采用钼蓝比色法测定辣椒粉中还原型维生素C含量,重点探究钼蓝化合物的最佳吸收波长、草酸-EDTA溶液中的EDTA-2Na最佳加入量以及水浴处理后的静置时间对检测结果的影响。结果表明:采用钼蓝比色法测量辣椒粉中还原型维生素C的含量,钼蓝化合物的最佳吸收波长为760nm,EDTA-2Na推荐加入量为0.075g/L,且水浴处理后无需静置。优化后的测定方法得到的维生素C标准曲线R2为0.97,还原型维生素C在0~0.04mg/mL内呈现良好的线性关系。该方法简便、快速、准确,适合批量和少量样品的测定。用此法测得的辣椒粉中还原型维生素C含量为4.12mg/g。

Molybdenum blue spectrometry method is applied to deterrrfine the content of reduced vitamin C in paprika, the influence of absorption spectrum of molybdenum blue complex, additive amount of EDTA-2Na in oxalic acid solution and waiting time after water bathing is studied. The results show that the optimal absorption spectrum of molybdenum blue complex is 760 nm,the suggested additive amount of EDTA-2Na is 0. 075 g/L and waiting is not needed after water bathing. By applying those optimal conditions, vitamin C standard curve＇s R2 is 0. 97, the method has a good linear relationship in the range ot： 0-0.04 mg/mL. The method is simple, rapid, accurate as well as suitable for determining batched and small amount of samples. The content of reduced vitamin C in paprika is 4.12 mg/g.