【摘要】 应用2、6-二氯酚靛酚标准溶"滴定法"测定臭菜、刺五加、车前草、枸杞、灰条菜中维生素C的含量。结果表明:5种野生蔬菜在常温、煮沸15min和煮沸30min,维生素C的含量依次是:臭菜(284.50mg/100g),刺五加(81.10mg/100g),车前草(23.10mg/100g),枸杞(23.07mg/100g),灰条菜(20.67mg/100g)。同时证实:5种野生蔬菜的维生素C含量随着温度升高而分解,在高温沸腾条件下剧烈减少。更多还原

【Abstract】 Vitamin C contents of five species wild vegetable Chenopodium album,Radix acanthopanacis,Clerodendrum trichotomum var.fargesii,Lycium chinense and Plantago asiatica collected from Yunnan were measured by using 2,6-Dichloroindophenol sodium (DCPIP) titration method. The result shows that the vitamin C contents of these five kinds wild vegetable at normal temperature,15min and 30min boiling are respectively: Clerodendrum trichotomum var. fargesii 284.50 mg/100 g,Radix acanthopanacis 81.10 mg/100 g,Plantago asiatica 23.10 mg/100 g,Lycium chinense 23.07 mg/100 g and Chenopodium album L. 20.67 mg/100 g. At the same time,the results indicated that Vitamin C contents in five kinds of wild vegetable decreased along with the high temperature boiling.更多还原