食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
23期
115-117
,共3页
红阳猕猴桃%VC%高效液相色谱法%2,6-二氯靛酚法
紅暘獼猴桃%VC%高效液相色譜法%2,6-二氯靛酚法
홍양미후도%VC%고효액상색보법%2,6-이록전분법
red sun kiwifruit%VC%HPLC%methylene chloride Indigo phenolic spectrometry
采用2，6－二氯靛酚法和高效液相色谱法对红阳猕猴桃中V C含量的测定进行了研究。结果表明2，6－二氯靛酚法测定VC时滴定终点难以准确判断；高效液相色谱法对VC的测定精密度高，但准确度低。
採用2，6－二氯靛酚法和高效液相色譜法對紅暘獼猴桃中V C含量的測定進行瞭研究。結果錶明2，6－二氯靛酚法測定VC時滴定終點難以準確判斷；高效液相色譜法對VC的測定精密度高，但準確度低。
채용2，6－이록전분법화고효액상색보법대홍양미후도중V C함량적측정진행료연구。결과표명2，6－이록전분법측정VC시적정종점난이준학판단；고효액상색보법대VC적측정정밀도고，단준학도저。
Determination of VC in red sun kiwifruit by HPLC and methylene chloride Indigo phenolic spectrometry. The result showed that end-point of titration is difficult to be judge ,by methylene chloride Indigo phenolic spectrometry .The project team can't obtain The accurate result. The precision of HPLC is high , but accuracy is Low.
