CAJ | 학술논문

采用2,4-二硝基苯肼法测定了9种常见水果的维生素C(VC)含量,并在此基础上进一步研究了不同贮藏温度下水果VC含量的变化情况。结果显示VC于500 nm波长处在0~160μg/mL浓度范围内与吸光值呈良好的线性关系,说明该方法准确可靠。测定的9中水果中VC含量顺序为：猕猴桃>橙子>橘子>柠檬>番茄>黄瓜>香蕉>苹果>梨,其中VC含量最多的猕猴桃为150 mg/100 g,含量最少的梨为3.6 mg/100 g。猕猴桃和梨分别于低温(4℃)、常温(16~27℃)和高温(37℃)下保存48 h后, VC含量均有不同程度的减少,其中低温条件下VC损失最少,温度越高, VC损失越多。
채용2,4-이초기분정법측정료9충상견수과적유생소C(VC)함량,병재차기출상진일보연구료불동저장온도하수과VC함량적변화정황。결과현시VC우500 nm파장처재0~160μg/mL농도범위내여흡광치정량호적선성관계,설명해방법준학가고。측정적9중수과중VC함량순서위：미후도>등자>귤자>저몽>번가>황과>향초>평과>리,기중VC함량최다적미후도위150 mg/100 g,함량최소적리위3.6 mg/100 g。미후도화리분별우저온(4℃)、상온(16~27℃)화고온(37℃)하보존48 h후, VC함량균유불동정도적감소,기중저온조건하VC손실최소,온도월고, VC손실월다。
The Vitamin C content in 9 kinds of fruit was detected by 2,4-dinitrobenzene hydrazine method, base on it, the effects of storage temperatures on VC content was also detected. The results showed a good linear relationship between VC concentration (0~160 μg/mL) and absorbance value at 500 nm wave length, so the method was accurate and reliable. The order of VC content in 9 kinds of fruit was as follows: kiwifruit>orange>tangerine>lemon>tomato>cucumber>banana>apple>pear. The VC content was the highest in kiwifruit (150 mg/100 g) and was the lowest in pear (3. 6 mg/100 g). Moreover, the VC content decreased in varying degrees when kiwifruits and pears were storaged at low temperature (4 ℃), room temperature (16 ~27 ℃) and high temperature (37 ℃), respectively, with a minimum loss in low temperature and much more loss in the higher temperature.