种郑州售水果维生素C含量分析-食品安全质量检测学报.PDF

6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct. , 2015 10 C 1* 2 1 1 高海荣 , 张 洁 , 陈秀丽 ，陈明先 (1. , 450044; 2. , 450044) 摘 要: 目的 10 , C , Vc , Vc 方法 2,6-C 结果 10 Vc 4.85 mg/100g62.92 mg/100 g: Vc , 62.92 mg/100 g, , 47.85 mg/ 100g, , 4.85 mg/100 g 结论 Vc 关键词: ; C; Analysis of vitamin C content of 10 commercially available fruits from Zhenzhou city 1* 2 1 1 GAO Hai-Rong , ZHANG Jie , CHEN Xiu-Li , CHEN Ming-Xian (1. College of Chemistry and Chemical Engineering, Zhengzhou Normal University, Zhengzhou 450044, China; 2. College of Physics and Electronic Engineering, Zhengzhou Normal University, Zhengzhou 450044, China) ABSTRACT: Objective To comparatively analyze the vitamin C content of 10 commercially available fruits from Zhenzhou city and to provide a theoretical basis for people rational diet and natural Vc supplement. Methods Vitamin C content was detected by using 2,6-dichlorophenolindophenol method. Results The results showed that Vc content in the fruits was from 4.85 mg/100g to 62.92 mg/100 g. The order was: Kiwi hawthorn strawberry cherry tomato cherry pear apple watermelon green grapes nectarine. Vc content of kiwi fruit was the highest, up to 62.92 mg/100 g; the second was hawt