昭通特色水果中维生素C的提取工艺及含量测定
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 was 37 ℃, 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 and 25.8 mg/100 g, respectively. Conclusion The method can provide a reference for extraction and determination of vitamin C content from Zhaotong characteristic fruits.
标题：昭通特色水果中维生素C的提取工艺及含量测定
英文标题：Extraction technology and determination of vitamin C in characteristic fruits from Zhaotong
作者：
李启彭 昭通学院化学与生命科学学院
申昆 昭通学院化学与生命科学学院,赫章县六曲河镇初级中学
罗家刚 昭通学院化学与生命科学学院
师睿 昭通学院化学与生命科学学院
沈燕琼 昭通市农产品质量安全中心
中文关键词:2,4-二硝基苯肼法,昭通特色水果,维生素C,
英文关键词:2,4-dinitrobenzene hydrazine method,Zhaotong characteristic fruits,vitamin C,
发表日期：2016-05-31
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