不同浸泡方式对柠檬中维生素C含量的影响
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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.
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.
引文
[1] 王镜岩,朱圣庚,徐长法.生物化学[M].北京:高等教育出版社,2017:508-512.
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[4] 王恒鹏,彭景,王引兰.烹调温度对青椒中维生素C的影响[J].扬州大学烹饪学报,2013,30(1):31-33.
[5] 魏送送.混浊梨汁酶促褐变机理及控制技术研究[D].西安:陕西科技大学, 2014.
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[7] 李姝晋,易芳.水果蔬菜中维生素C含量测定及其稳定性研究[J].科教导刊:中旬刊,2017(12):60-61.
[8] 陈玉霞,郭长江,杨继军,等. 烹调对常见蔬菜抗氧化活性与成分的影响[J].食品与生物技术学报,2008,27(3):50-56.
[2] 马正强,张贝贝,张京芳,等.热烫温度与pH值对香椿维生素C稳定性的影响[J].西北林学院学报, 2015,30(03):201-205.
[3] MISHRA BB,GAUTAM S,SHARMA A.Free phenolics and polyphenol oxidase (PPO):The factors affecting post-cut browning in eggplant(Solanum melongena)[J].Food Chemistry, 2013,139 (1-4):105-114.
[4] 王恒鹏,彭景,王引兰.烹调温度对青椒中维生素C的影响[J].扬州大学烹饪学报,2013,30(1):31-33.
[5] 魏送送.混浊梨汁酶促褐变机理及控制技术研究[D].西安:陕西科技大学, 2014.
[6] 吴晓伟,杨剑婷,王俊.不同蔬菜热烫对维生素C的影响[J].食品工业科技,2012,33(11):238-240.
[7] 李姝晋,易芳.水果蔬菜中维生素C含量测定及其稳定性研究[J].科教导刊:中旬刊,2017(12):60-61.
[8] 陈玉霞,郭长江,杨继军,等. 烹调对常见蔬菜抗氧化活性与成分的影响[J].食品与生物技术学报,2008,27(3):50-56.
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