| 水温对饮料中维生素C含量的影响 |
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| 引用本文： | 金晨蕊.水温对饮料中维生素C含量的影响[J].苏州大学学报(医学版),2006,22(4):82-85. |
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| 作者姓名： | 金晨蕊 |
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| 作者单位： | 清华大学基础科学班 北京100084 |
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| 摘 要： | 采用紫外分光光度法,Cu2 做催化剂氧化抗坏血酸(还原型维生素C),差值法消除样品中其他成分的干扰吸收,检测了不同温度水冲泡卡夫柠檬C冲剂得到的溶液中还原型维生素C含量的差别.结果显示,冲泡冲剂所用的水温越高,得到的溶液中还原型维生素C越少,对维生素C的有效摄取有显著影响.
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| 关 键 词： | 维生素C 含量 紫外分光光度法 |
| 文章编号： | 1000-2073(2006)04-0082-04 |
| 收稿时间： | 06 12 2006 12:00AM |
| 修稿时间： | 2006年6月12日 |
The influence of water temperature on the content of ascorbic acid in beverage |
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| JIN Chen-rui.The influence of water temperature on the content of ascorbic acid in beverage[J].Journal of Suzhou University(Natural Science),2006,22(4):82-85. |
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| Authors: | JIN Chen-rui |
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| Institution: | Academic Talent Program, Tsinghua University, Beijing 100084, China |
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| Abstract: | This report is presented to show using the ultraviolet spectrophotometry,Cu~(2 ) as oxidizer for ascorbic acid,and after ruling out interferential factors,the content of ascorbic acid in different beverages made by blending Kraft lemonade powder with water in different temperatures is tested and measured.The results demonstrate that the higher the water temperature, the less content of ascorbic acid. |
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| Keywords: | ascorbic acid content ultraviolet spectrophotometer |
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