摘要
目的探究不同浸泡温度、时间、碱浓度对柠檬中维生素C的影响,指导人们科学食用柠檬的方法。方法用2,6-二氯靛酚滴定法测定柠檬中维生素C含量并分析其变化规律。结果在一定时间内,不论是水浴加热或室温放置处理,柠檬中维生素C含量总体皆随温度升高而降低;在一定温度条件下,高温浸泡柠檬时维生素C含量随时间延长呈明显下降趋势;而在65℃浸泡后室温放置,随时间延长维生素C并未受到严重破坏;在以不同浓度小苏打浸泡时,维生素C含量随浓度上升呈现先增加后减少。结论食用柠檬时,建议避免过高温及在高温条件下过长时间浸泡,不建议苏打水加柠檬等食用方法,以避免维生素C含量降低。
Objective To explore the effect of different soaking temperature,time and concentration of alkali on vitamin C in lemons and for the guidelines of eating lemon scientifically.Methods The contents of vitamin C in lemons were detected by using the 2,6-dichlorindaphenol titration method and the changes rules of the contents were analyzed.Results In a certain period of time,the contents of vitamin C in lemon decreased with the increasing of temperature whether in the water bath heated or stored at room temperature.Under certain temperature conditions,the contents of vitamin C shown decreasing tendency significantly with the prolongation of time,while the lemons are placed at room temperature after soaking in 65℃,the vitamin C did not been damaged seriously.The contents of vitamin C of lemon soaking increased firstly and then decreased with the increasing of different concentrations of baking soda.Conclusion It is suggested that eating lemon should avoid soaking under higher temperature condition for a long time,and avoid adding soda water for maintaining the content of vitamin C in lemon.
作者
陈云
黄维妮
游嘉悦
陈媚
黄芳
CHEN Yun;HUANG Weini;YOU Jiayue;CHEN Mei;HUANG Fang(School of Public Health,Fujian Medical University,Fujian350108,China)
出处
《海峡预防医学杂志》
CAS
2019年第1期14-16,共3页
Strait Journal of Preventive Medicine
基金
福建医科大学公共卫生学院教改课题(No.GWJX1302)
作者简介
第一作者:陈云,本科在读。专业:食品质量与安全;通讯作者:黄芳,副教授,医学博士。E-mail:1024224911@qq.com.
