| DCPIP法测定凉粉草各部分维生素C含量及分析 |
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| 作者姓名： | 杜玉杰 马生健 李振兴 李泽祥 |
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| 作者单位： | 湛江幼儿师范专科学校;岭南师范学院 |
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| 基金项目： | 湛江市科技发展专项(2020A03006);岭南师范学院自然科学重点项目(LZ1092);广东省科技专项(2020A03027);湛江幼儿师范专科学校精品在线开放课程(2019ZYCQ32);湛江幼儿师范专科学校自然科学研究重点领域项目(ZJYZZD202101)。 |
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| 摘 要： | 为提高凉粉草不同部位的利用率,进一步开发其药食价值,本实验采用2,6-二氯靛酚钠滴定法对新鲜采摘的凉粉草叶、茎、花、根的维生素C含量进行了测定和分析.结果显示,凉粉草各部分维生素C含量从高到低依次为花、叶、茎、根,其中花的维生素C含量高达9.22 mg/100 g,在开发凉粉草花茶方面有一定的潜在价值.本实验为开发各类...
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| 关 键 词： | 凉粉草 维生素C DCPIP法 |
Determination and Analysis of Vitamin C Content of Different Parts of Mesona chinensis by 2,6-Dichlorophenolindophenolsodium Salt Method |
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| Authors: | DU Yujie MA Shengjian LI Zhenxing LI Zexiang |
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| Institution: | (Preschool Education College,Zhanjiang 524084,China;Lingnan Normal University,Zhanjiang 524048,China) |
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| Abstract: | In order to improve the utilization rate of different parts of Mesona chinensis and further develop its medicinal and edible value,2,6-dichlorophenolindophenolsodium salt method was respectively used to determine and analysis the vitamin C content of fresh leaf,stem,root and flower.The results showed that the vitamin C content in the order from high to low was flower,leaf,stem and root and the content of vitamin C was 9.22 mg/100 g,which had potential value in the development of flower tea.This experiment can provide data support and scientific basis for developing various new functional foods of Mesona chinensis. |
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| Keywords: | Mesona chinensis vitamin C DCPIP method |
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