钼蓝比色法测定特菜中还原型维C含量的研究
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摘要
以6种特菜为研究对象,采用钼蓝比色法测定特菜中还原型维C的含量,并探讨钼蓝比色法测定特菜的最佳反应条件,该方法具有简便、快速、准确等优点,且不受蔬菜颜色的影响。结果表明,测定波长为709 nm,偏磷酸-醋酸溶液1.00 m L,5%硫酸溶液2.00 m L,5%钼酸铵溶液4.00 m L;特菜中维C的含量均显著高于普通生菜(p<0.05),其中,芝麻菜的维C含量最高,为95.62 mg/100 g;其次是罗马生菜和红橡生菜,维C含量分别为21.74 mg/100 g和21.29 mg/100 g,具有较高的营养价值。
In this paper,the content of reduced VC in six special vegetables was determined by molybdenum blue colorimetry,and the optimal reaction conditions for the determination of special vegetables by molybdenum blue colorimetry were discussed.The results showed that the wavelength was 709 nm,the acetic acid solution was 1.00 m L,the sulfuric acid solution was 2.00 m L,and the ammonium molybdate solution was 4.00 m L. The content of VC in special vegetables was significantly higher than that in common lettuce(p<0.05),among which arugula had the highest VC content(95.62 mg/100 g). The content of VC in romaine lettuce and red oak lettuce is 21.74 mg/100 g and 21.29 mg/100 g respectively,which have high nutritional value.
In this paper,the content of reduced VC in six special vegetables was determined by molybdenum blue colorimetry,and the optimal reaction conditions for the determination of special vegetables by molybdenum blue colorimetry were discussed.The results showed that the wavelength was 709 nm,the acetic acid solution was 1.00 m L,the sulfuric acid solution was 2.00 m L,and the ammonium molybdate solution was 4.00 m L. The content of VC in special vegetables was significantly higher than that in common lettuce(p<0.05),among which arugula had the highest VC content(95.62 mg/100 g). The content of VC in romaine lettuce and red oak lettuce is 21.74 mg/100 g and 21.29 mg/100 g respectively,which have high nutritional value.
引文
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[8]刘绍俊,牛英,刘冰浩,等.钼蓝比色法测定沙田柚果肉中还原型维生素C含量的研究[J].北方园艺,2011(1):8-12.
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[12]Kala A,Prakash J.The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods[J].Int J Food Sci Tec,2006,41(2):163-171.
[13]杨银娟,王伟群,施颖红,等.珍稀蔬菜---芝麻菜的栽培技术及营养价值[J].上海蔬菜,2011(3):76-77.
[2]周明,熊光权,叶丽秀.我国特色蔬菜发展的现状及对策[J].安徽农业科学,2004,32(6):1 301-1 302.
[3]Vander slice J T,Higgs D J.Vitamin C content of foods:sample variability[J].The American Journal of Climical Nutrition,199l,54(6):1 323-1 327.
[4]陈晓红.碘量法测定维生素C含量微型实验研究[J].广东微量元素科学,2007,12(3):61-63.
[5]孙义.水果和蔬菜中维生素C含量的测定方法综述[J].天津化工,2008,22(3):58-59.
[6]马占玲,马占彪,夏云生,等.青椒中还原型维生素C含量的测定[J].渤海大学学报(自然科学版),2006,27(2):111-113.
[7]李玉红.钼蓝比色法测定水果中还原型维生素C[J].天津化工,2002(1):31-32.
[8]刘绍俊,牛英,刘冰浩,等.钼蓝比色法测定沙田柚果肉中还原型维生素C含量的研究[J].北方园艺,2011(1):8-12.
[9]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000,21(8):42-45.
[10]奚长生.磷钼蓝分光光度法测定维生素C[J].光谱学与光谱分析,2001,21(5):723-725.
[11]Rietjens I M C M,Boersma M G,de Haan L,et al.The pro-oxidant chemistry of the natural antioxidants vitamin C,vitamin E,carotenoids and flavonoids[J].Environmental Toxicology and Pharmacology,2002,11(3):321-323.
[12]Kala A,Prakash J.The comparative evaluation of the nutrient composition and sensory attributes of four vegetables cooked by different methods[J].Int J Food Sci Tec,2006,41(2):163-171.
[13]杨银娟,王伟群,施颖红,等.珍稀蔬菜---芝麻菜的栽培技术及营养价值[J].上海蔬菜,2011(3):76-77.
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