pH值對水果中維生素C及有機(jī)酸含量測定的影響

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摘 要：本研究建立了高效液相色譜法測定水果中維生素C及有機(jī)酸含量的方法，研究了不同pH值條件下測定水果中維生素C及有機(jī)酸含量的變化情況，并分析了水果中有機(jī)酸含量與維生素C含量的關(guān)系。結(jié)果表明，在pH 2.5時(shí)，水果中維生素C和有機(jī)酸含量均為最高，有機(jī)酸含量與維生素C含量不成正比關(guān)系。

關(guān)鍵詞：高效液相色譜法；維生素C；有機(jī)酸

Effect of pH Value on the Determination of Vitamin C and Organic Acids in Fruits

Lu Tingjiao

（Guizhou Testing Technology Research and Application Center， Guiyang 550014， China）

Abstract： This study established a high performance liquid chromatography method for the determination of vitamin C and organic acid content in fruits， studied the changes in the determination of vitamin C and organic acid content in fruits under different pH values， and analyzed the relationship between the organic acid content and vitamin C content in fruits. The results showed that at pH 2.5， the contents of vitamin C and organic acids in fruits were the highest， and the organic acid content was not proportional to the vitamin C content.

Keywords： high performance liquid chromatography; vitamin C; organic acid

維生素C又名抗壞血酸，具有極強(qiáng)的還原性。（剩余4598字）