食品科学 ›› 2006, Vol. 27 ›› Issue (3): 197-199.
• 分析检测 • 上一篇 下一篇
赵晓梅, 江英, 吴玉鹏, 刘宽, 张志强
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ZHAO Xiao-Mei, JIANG Ying, WU Yu-Peng, LIU Kuan, ZHANG Zhi-Qiang
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摘要: 有些果蔬汁呈现红色,如果用常规的靛酚滴定法来测定VC的含量,则很难判断其滴定终点。本试验采用二甲苯等有机溶剂萃取色素,然后用2,6-二氯靛酚进行滴定,经过验证,结果较令人满意。
关键词: 西瓜, 番茄, 樱桃番茄, 胡萝卜, 柿子, VC, 2, 6-二氯靛酚滴定法
Abstract: There is red colour in some fruit and vegetable juice, in the case of regular titration to measure the VC content, soit is very difficult to judge titration terminal point. This experiment adopted the xylene and other organic agents to extract the coloringmatter and, then used the 2,6-dichlorindophenol to proceed titration. Through the verification, it shows satisfactory to results.
Key words:  , watermelon; tomato; cherry tomato; carrot; persimmon; vitamin C; 2,6-dichlorindophenol titra-tion;
赵晓梅, 江英, 吴玉鹏, 刘宽, 张志强. 果蔬中VC含量测定方法的研究[J]. 食品科学, 2006, 27(3): 197-199.
ZHAO Xiao-Mei, JIANG Ying, WU Yu-Peng, LIU Kuan, ZHANG Zhi-Qiang. Assay Research on VC in Fruit and Vegetable[J]. FOOD SCIENCE, 2006, 27(3): 197-199.
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