处理条件对番茄Vc质量分数的影响

利用紫外分光光度法测定了6个品种番茄果实的Vc质量分数，结果表明，青番茄Vc的质量分数最高，达到6．124mg·g-1。研究了普通加热及微波加热、室温及冷冻储存对番茄果实Vc质量分数的影响，结果表明，番茄果实普通加热时Vc损失较小，而微波加热时却会造成Vc的大量损失，如在750W加热1min的情况下，损失可达90％左右；番茄果实在储存时，低温储存（4℃）可以减少Vc的损失，但储存时间长Vc也会大量损失，10d时损失达60％左右；在-20℃速冻的情况下，Vc质量分数变化较小，30d时损失达12％。

Studies on Influences of Treatment Conditions to Vc Contents in Tomatos

The Vc contents(quality ratio) of six types of tomato fruits had been determined with ultraviolet spectrophotometric analysis and it was found that the Vc content of green tomato was the highest up to 6.124 mg/g.The influences to Vc contents were studied under the following conditions as ordinary heating and microwave heating,storage at room temperature and cold storage.The results showed that the Vc contents of tomato fruits was lost less when they were heated with ordinary method,however,it would cause gr...