摘要
以2%偏磷酸、2%草酸、10%三氯乙酸及2%草酸+10%盐酸作为提取剂,分别对草莓、鲜枣、香蕉、西瓜和桃5种水果中的维生素C进行提取,并利用碘量法测定其含量。结果表明:采用2%草酸+10%盐酸提取时效率较高,稳定性好,且VC含量接近标准。
Two different solutions were used in the extraction of VC in five kinds of fruits (strawberry, fresh date, peach, banana, watermelon), and the content of VC was measured by iodimetric method. The results showed addition of oxalic acid and hydrochloric acid in a ratio of 2:10(v/v) was more efficient in extracting VC and stabilizing the extracted VC.
出处
《冷饮与速冻食品工业》
2004年第2期33-34,共2页
Beverage & Fast Frozen Food Industry
