| 草莓果实维生素C提取的影响因素研究 |
| |
| 引用本文： | 高媛,张丙秀,高庆玉,代志国,张志昆.草莓果实维生素C提取的影响因素研究[J].河南农业科学,2013,42(4). |
| |
| 作者姓名： | 高媛 张丙秀 高庆玉 代志国 张志昆 |
| |
| 作者单位： | 1. 东北农业大学园艺学院,黑龙江哈尔滨150030;农业部东北地区园艺作物生物学与种质创制重点实验室,黑龙江哈尔滨150030
2. 农业部东北地区园艺作物生物学与种质创制重点实验室,黑龙江哈尔滨,150030 |
| |
| 基金项目： | 农业部公益性行业(农业)科研专项，东北农业大学博士启动基金 |
| |
| 摘 要： | 为了找出提取草莓维生素C更高效的方法,以紫外分光光度法测定其含量,探讨了提取液、蔗糖、反应时间对草莓维生素C提取量的影响。结果表明:在三氯乙酸为提取液、Cu2+溶液中含有13.75g/L蔗糖的条件下,当温度30℃、温热时间30min时,还原型维生素C(AA)的回收率最高(88%),在还原温度30℃、还原时间30min时,氧化型维生素C(DHAA)的回收率最高(81%)。
|
| 关 键 词： | 草莓 维生素C 紫外分光光度法 |
Influencing Factors on Extraction of Vitamin C from Strawberry |
| |
| GAO Yuan
,
ZHANG Bing-xiu
,
GAO Qing-yu
,
DAI Zhi-guo
,
ZHANG Zhi-kun.Influencing Factors on Extraction of Vitamin C from Strawberry[J].Journal of Henan Agricultural Sciences,2013,42(4). |
| |
| Authors: | GAO Yuan ZHANG Bing-xiu GAO Qing-yu DAI Zhi-guo ZHANG Zhi-kun |
| |
| Abstract: | The vitamin C content of strawberry was determined by UV spectrophotometry,and the effects of extraction solutions,sucrose and response time on extraction of vitamin C from strawberry were studied.The results showed that when trichloroacetic acid was used as extraction solution,Cu2+ solution contained 13.75 g/L sucrose,the temperature was 30 ℃,the heat time was 30 min,the recovery rate of reduced vitamin C(AA) was highest(88%);when the reduction temperature was 30 ℃ and reduction time was 30 min,the oxidized vitamin C(DHAA) recovery was highest(81%). |
| |
| Keywords: | strawberry vitamin C UV spectrophotometry |
| 本文献已被 万方数据 等数据库收录！ |
|
