[1]占文婷,胡思卓,黄倞文,等.辣椒粉中还原型维生素C含量的测定[J].中国调味品,2016,(10):1-7,11.
 ZHAN Wenting,HU Sizhuo,HUANG Jingwen,et al.Determination of the Reduction-type Vitamin C Content in Paprika Powder[J].CHINA CONDIMENT,2016,(10):1-7,11.
点击复制

辣椒粉中还原型维生素C含量的测定
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2016年10期
页码:
1-7,11
栏目:
出版日期:
1900-01-01

文章信息/Info

Title:
Determination of the Reduction-type Vitamin C Content in Paprika Powder
作者:
占文婷胡思卓黄倞文焦顺山*
(上海交通大学农业与生物学院食品科学与工程系,200240,上海)
Author(s):
ZHAN Wenting HU Sizhuo HUANG Jingwen JIAO Shunshan*
(Department of Food Science and Engineering, Shanghai Jiao Tong University, 200240, Shanghai)
关键词:
钼蓝比色法辣椒粉还原型维生素C吸收峰EDTA-2Na
Keywords:
Molybdenum blue spectrometry methodPaprika powder Reduction-type vitamin C Absorption spectrum EDTA-2Na
摘要:
采用钼蓝比色法测定辣椒粉中还原型维生素C含量,重点探究钼蓝化合物的最佳吸收波长、草酸-EDTA溶液中的EDTA-2Na最佳加入量以及水浴处理后的静置时间对检测结果的影响。结果表明,采用钼蓝比色法测量辣椒粉中还原型维生素C的含量,钼蓝化合物的最佳吸收波长为760nm,EDTA-2Na推荐加入量为0.075g/L,且水浴处理后无需静置。优化后的测定方法得到的维生素C标准曲线R2为0.97,还原型维生素C在0-0.04mg/mL内呈现良好的线性关系。该方法简便、快速、准确,适合批量和少量样品的测定。用此法测得的辣椒粉中还原型维生素C含量为4.12mg/g。
Abstract:
Molybdenum blue spectrometry method was applied to determine the content of reduced-type vitamin C in paprika powder,the influence of absorption spectrum of molybdenum blue complex, addition of EDTA-2Na in oxalic acid solution andwaiting time after water bathing werestudied.Results showed that the optimal absorption spectrum of molybdenum blue complexwas760 nm,the suggestedaddition of EDTA-2Na was 0.075g/L and waitingwas not neededafter water bathing.By applying those optimal conditions, the method had a good linear relationship in the range of 0-0.04 mg/ mLvitamin C with R2at0.97. The method was simple, rapid, accurate as well as suitable for determining batched and smallamount samples. The content of reduction-type vitamin C in paprika powder was 4.12mg/g

参考文献/References:

[1].鲍扬. 维生素C与营养[J]. 肠外与肠内营养, 1998, 5(3): 168-172.
[2].Halliwell B. Ascorbic acid: hype, hoax, or healer?[J]. The American journal of clinical nutrition, 1997, 65(6): 1891-1892.
[3].吉雪花, 陈于平. 几种制干辣椒品种主要营养成分的分析[J]. 安徽农业科学, 2008, 36(33): 14491-14492.
[4].Daood H G, Vinkler M, Markus F, et al. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors[J]. Food Chemistry, 1996, 55(4): 365-372.
[5].刘福岭,戴行钧.食品物理与化学分析方法 [M ]. 北京: 轻工业出版社, 1987.
[6].李志英, 薛志伟, 张海容. 用荧光光度法测定饮料中的 Vc 含量[J]. 商丘师范学院学报, 2007, 23(9): 60-62.
[7].杨新斌.维生素C含量的测定[J].四川化工与腐蚀控制, 2001, 4(12): 17.
[8].陈玉锋, 庄志萍. 紫外分光光度法测定橙汁中维生素C的含量[J]. 安徽农业科学, 2011, 39(1): 236-237.
[9].孙义. 水果和蔬菜中维生素 C 含量的测定方法综述[J]. 天津化工, 2008, 22(3): 58-59.
[10].Bajaj K L, Kaur G. Spectrophotometric determination of L-ascorbic acid in vegetables and fruits[J]. Analyst, 1981, 106(1258): 117-120.
[11].李玉红. 钼蓝比色法测定水果中还原型维生素C[J]. 天津化工, 2002, (1): 31-32.
[12].Chanwitheesuk A, Teerawutgulrag A, Rakariyatham N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand[J]. Food chemistry, 2005, 92(3): 491-497.
[13].植物生理学实验指导[M]. 高等教育出版社, 2006.
[14].马占玲, 马占彪, 夏云生, 等. 青椒中还原型维生素C含量的测定[J]. 渤海大学学报 ( 自然科学版), 2006, 27(2): 111-113.
[15].王桂荣. 蔬菜维生素 C 含量测定试验[J]. 现代农业科技, 2009, (24): 325-325.
[16].刘绍俊, 牛英, 刘冰浩, 等. 钼蓝比色法测定沙田柚果肉中还原型维生素C含量的研究[J]. 北方园艺, 2011, (1): 8-12.
[17].谌智鑫, 赵尊练, 周倩, 等. 不同储藏条件对干辣椒品质的影响[J]. 农业工程学报, 2011, 27(9): 381-386.
[18].王风霞, 黄玉琴, 谢天柱. 测定果蔬中维生素 C 含量的方法比较[J]. 落叶果树, 2013, (2): 8-11.
[19].杨金凤, 黄玉琴, 呼丽萍. 钼蓝比色法测定甜樱桃中还原型VC含量的条件优化[J]. 湖北农业科学, 2015, 54(1): 181-184.
[20].李来平, 刘燕, 王国栋, 等.钼酸铵生产技术发展现状[J]. 中国钼业, 2012, 36(4): 1-5.

更新日期/Last Update: 1900-01-01