碘量法测定芽苗菜不同生长时期维生素C含量变化

Evaluation of the Vitamin C Content Changes in Different Growth Stages of Sprouts by Using Iodometry

选用碘量法测定绿豆芽、麻豌芽、黄豆芽、花生芽、松柳芽5种常见芽苗菜中的维生素C的含量,以自己培育的芽苗菜为原料,对同种芽苗不同生长时期、不同芽苗长度的维生素C含量进行比较,以确定芽苗菜的最佳食用期。结果表明:种类不同,芽苗菜中维生素C含量不同;培养时间及芽苗生长长度不同,芽菜中的维生素C的含量也不同。

The content of vitamin C in five kinds of common sprouts, namely mung bean, hemp pea, soybean, peanut and pine, was determined by iodimetry. The content of vitamin C in different growth stages and lengths of the same sprout was compared, so as to determine the best edible time of the sprout. The results showed that the content of vitamin C in sprout was different with different kinds. The content of vitamin C in sprouts varies with different culture time and different growth lengths of sprout.