昭通特色水果中维生素C的提取工艺及含量测定

Extraction technology and determination of vitamin C in characteristic fruits from Zhaotong

中文关键词:  2,4-二硝基苯肼法  昭通特色水果  维生素C

英文关键词:2,4-dinitrobenzene hydrazine method  Zhaotong characteristic fruits  vitamin C

中文摘要:

      目的 优化提取昭通特色水果中的维生素C, 并测定其含量。方法 设计单因素实验优化提取昭通特色水果中的维生素C, 并采用2,4-二硝基苯肼法和紫外分光光度法测定其含量。结果 最佳提取条件为: 温度37 ℃, 恒温水浴3 h和活性炭用量1.0 g。以抗坏血酸为标准溶液在497 nm处测定昭通产山楂、梨、苹果和葡萄中维生素C含量分别为30.3、6.3、7.1和25.8 mg/100 g。结论 该方法可为昭通特色水果中维生素C的提取及含量测定提供参考。

英文摘要:

      Objective To optimize the extraction of vitamin C in characteristic fruits from Zhaotong and determine its content. Methods The single factor experiment was designed to optimize and extract vitamin C from Zhaotong characteristic fruits, and their content were determined by the 2,4-dinitrobenzene hydrazine method and ultraviolet spectroscopy. Results The best extraction conditions were as follows: the extraction temperature was 37 ℃, the time of water bath was 3 h and the dosage of the activated carbon was 1.0 g. Using the ascorbic acid as the standard solution, the vitamin C content of hawthorn, pear, apple and grape from Zhaotong were 30.3, 6.3, 7.1 and 25.8 mg/100 g, respectively. Conclusion The method can provide a reference for extraction and determination of vitamin C content from Zhaotong characteristic fruits.