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 mL,the sulfuric acid solution was 2.00 mL,and the ammonium molybdate solution was 4.00 mL.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.
作者
柳青
刘继伟
黄广学
汪慧华
马长路
赵婷
LIU Qing;LIU Jiwei;HUANG Guangxue;WANG Huihua;MA Changlu;ZHAO Ting(Department of Food and Bioengineering,Beijing Vocational College of Agriculture,Beijing 102442,China)
出处
《农产品加工》
2019年第4期56-59,共4页
Farm Products Processing
基金
北京农业职业学院博士科研创新类项目"芳香蔬菜感官分析与营养品质评价研究"(XY-BS-16-05)
北京市农委"菜篮子"新型经营主体科技能力提升项目"特菜营养安全检测与品质提升示范推广"(20160202-16)
北京市职业院校教师素质提升计划--优秀青年骨干教师培养项目(2017-2020)
关键词
特菜
钼蓝比色法
维C
还原型
含量
special vegetable
molybdenum-blue colorimetry
VC
reduction-type
content
