【摘要】 维生素C是人体所必须的营养物质之一,其含量是评价果实营养价值的重要参数。对草莓的维生素C的测定可让我们了解其最佳采收时期、了解影响维生素C在不同时期的变化因素,实验结果表明草莓中维生C的含量是随其成熟度的增加呈增长趋势,含量为33.79—46.91mg/100g。该方法的回收率为95.67—100.08%,相对标准偏差为0.59%。草莓中含有丰富的维生素C,其最佳采收期为全红期,是一种具有良好营养价值的水果。更多还原

【Abstract】 Vitamin C is one of the essential nutrients and the content is one of the most important quality parameters in fresh.We can know the optimum harvest of strawberry and the reasons of different ripening stages about the content of vitamin C.In addition,we can know the ways of storing and value the nutrition.The experiment will be found of people’s health and food quality.Using direct iodometry to measure vitamin C,which is at different ripening stages.The results indicate that the content of vitamin C in the strawberry is showing a tendency to increase with its ripeness.The content is 33.79—46.91mg/100g.The recoveries are 95.67—100.08% and relatively standard deviation is 0.59%.There is rich vitamin C in the strawberry and its optimum harvest is red stage.The strawberry is a kind of fruit which has good nutrition.更多还原