CAJ | 학술논문

苦瓜是我国南方的主要蔬菜种类之一，因其味道滋美、营养价值高，越来越受到广大消费者的青睐。尤其VC含量极高，形状各异，集食用、药用、观赏功能于一体。但不同的烹饪条件、方法对苦瓜中 VC 的影响相差很大。人们在日常食用苦瓜时都希望其中营养素（ VC ）受损失少，但却无法确定适宜的烹饪方法。为此，试验研究了苦瓜中VC 在各种烹饪过程中的变化，目的是探讨维生素 C 在什么烹饪条件下保存率最高。维生素 C 具有较强的还原性，一遇到氧就易氧化分解，在中性和酸性的条件下，能将蓝色染料2，6-二氯靛酚还原为无色。利用这一性质，可用2，6-二氯靛酚的标准溶液滴定样品中维生素C ，根据其消耗量求得维生素C的含量。
고과시아국남방적주요소채충류지일，인기미도자미、영양개치고，월래월수도엄대소비자적청래。우기VC함량겁고，형상각이，집식용、약용、관상공능우일체。단불동적팽임조건、방법대고과중 VC 적영향상차흔대。인문재일상식용고과시도희망기중영양소（ VC ）수손실소，단각무법학정괄의적팽임방법。위차，시험연구료고과중VC 재각충팽임과정중적변화，목적시탐토유생소 C 재십요팽임조건하보존솔최고。유생소 C 구유교강적환원성，일우도양취역양화분해，재중성화산성적조건하，능장람색염료2，6-이록전분환원위무색。이용저일성질，가용2，6-이록전분적표준용액적정양품중유생소C ，근거기소모량구득유생소C적함량。
Balsam pear is one of the main vegetable species in south of China ,because of its beauty ,taste,high nutritional value ,is increasingly favored by the vast number of consumers .In particular , the content of Vitamin C is very high , shapes,sowith the edible,medicinal,ornamental functions .But the effect of cooking conditions ,different methods to Vita-min C differ greatly in balsam pear.People lives to eat balsam pear in their daily ,all the nutrients(VC)loss is less,but it can not determine the cooking method suitable .This experiment was conducted to study the changes in various cooking process of balsam pear VC ,aims to explore the preservation rate of vitamin C was highest in what cooking conditions .Vita-min C has the strong reducibility ,an oxygen oxidation and decomposition ,in nertral and acidic conditions ,the blue dye re-duction of 2 ,6-dichloro meisoindigo phenol is colorless .Using this property , 2 ,6-dichloro meisoindigo phenol tritrated in content of vitamin C of samples ,obtained from the consumption of vitamin C .