摘要
目的以郑州市售的10种水果为研究对象,对其维生素C含量进行分析,以期筛选Vc含量高的食源,为人们合理膳食及补充Vc提供理论依据。方法采用2,6-二氯靛酚法进行维生素C含量的测定。结果测定结果显示所测10种水果中Vc含量范围为4.85 mg/100g^62.92 mg/100 g。含量高低顺序为:猕猴桃>山楂>草莓>圣女果>樱桃>鸭梨>苹果>西瓜>青葡萄>油桃。猕猴桃的Vc含量最高,达到62.92 mg/100 g,其次是山楂,为47.85 mg/100g,油桃含量最低,为4.85 mg/100 g。结论猕猴桃、山楂、草莓等水果有较高的Vc含量。
Objective To comparatively analyze the vitamin C content of 10 commercially available fruits from Zhenzhou city and to provide a theoretical basis for people rational diet and natural Vc supplement. Methods Vitamin C content was detected by using 2,6-dichlorophenolindophenol method. Results The results showed that Vc content in the fruits was from 4.85 mg/100 g to 62.92 mg/100 g. The order was: Kiwi >hawthorn >strawberry >cherry tomato >cherry >pear >apple >watermelon >green grapes >nectarine. Vc content of kiwi fruit was the highest, up to 62.92 mg/100 g; the second was hawthorn, 47.85 mg/100 g; the lowest was nectarine, only 4.85 mg/100 g. Conclusion Kiwi, hawthorn, strawberry and etc contain a high Vc content.
出处
《食品安全质量检测学报》
CAS
2015年第10期4142-4146,共5页
Journal of Food Safety and Quality
基金
河南省高等学校重点科研项目(15A15008420)~~
关键词
水果
维生素C
含量分析
fruits
vitamin C
content analysis
