处理条件对辣椒Vc质量分数的影响

利用紫外分光光度法测定了5种辣椒的Vc质量分数，研究了在普通加热及微波加热、室温及速冻储存对辣椒果实Vc质量分数的影响。结果表明，辣椒果实在普通加热时Vc质量分数损失较小，而微波加热会造成Vc的大量损失，在750w加热1min损失达66％；辣椒果实室温储存超过3d，Vc质量分数损失将超过10％；辣椒果实速冻（一20℃）储存，Vc质量分数损失速率较小，30d时损失达15％左右。

On Effects of Treatment Conditions on Vc Contents of Green Peppers

We measured the Vc contents of five varieties of green peppers using ultraviolet spectrophotometry. We also studied the effects of ordinary/microwave heating, room temperature and fast freezing on the Vc contents of green pepper fruits. The result shows that the Vc contents decreased less with ordinary heating but that they decreased sharply with microwave heating, as they decreased by 66 % after the heating lasted 1 min at 750 W. In addition, the Vc contents decreased by more than 10 % after the green pepper fruits were stored at the room temperature for more than 3 days. But their decrease slowed down after the fruits were fast -frozen and stored at - 20℃, as their Vc contents decreased by about 15% 30 days later.