食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
4期
58-59
,共2页
张克禄%张金鹏%郝景雯%刘然
張剋祿%張金鵬%郝景雯%劉然
장극록%장금붕%학경문%류연
高效液相色谱%2,4-二硝基苯肼比色法%Vc
高效液相色譜%2,4-二硝基苯肼比色法%Vc
고효액상색보%2,4-이초기분정비색법%Vc
HPLC%2.4-dinitrophenyl hydrazine colorimetry%Vc
采用2,4-二硝基苯肼比色法与高效液相色谱法检测凝胶糖果中Vc的含量,结果发现液相色谱法测定值略小于比色法测定值。
採用2,4-二硝基苯肼比色法與高效液相色譜法檢測凝膠糖果中Vc的含量,結果髮現液相色譜法測定值略小于比色法測定值。
채용2,4-이초기분정비색법여고효액상색보법검측응효당과중Vc적함량,결과발현액상색보법측정치략소우비색법측정치。
The contents of Vc in gelatinized candy were measured by 2.4-dinitrophenyl hydrazine(DNP) colorimetry and HPLC.Compared result showed the content of vitamin C achieved by HPLC method was a little lower than that of 2.4-dinitrophenyl hydrazine colorimetry.
