蔬菜在不同储存条件下维生素C含量的变化

蔬菜在不同储存条件下维生素C含量的变化(7200字)
摘  要：以新鲜番茄、菠菜、青椒为原料，采用碘酸钾滴定法，在室温、冰箱冷藏、保鲜袋包裹于冰箱冷藏及保鲜盒包裹于冰箱冷藏条件下研究试样中维生素C的含量随时间的变化情况。结果表明:保鲜盒包裹冷藏>保鲜袋包裹冷藏>冰箱冷藏>室温储存，且随着时间的延续，维生素C含量逐渐减少，储存7日后，蔬菜在色、形、味上均发生改变，不宜继续储存再食用。   
关键词：储存条件；维生素C；变化

Changes of Vitamin C in vegetables during different storage conditions
Abstract:In this paper,the changes of vitamin C in fresh tomato,spinach, green peppers are determined through potassium iodate titration method during room temperature, refrigerator, storage bag and storage box wrapped refrigerator conditions over time changes. The results show: storage box wrapped refrigerator> storage bag wrapped refrigerator> refrigerator>room temperature , and with the extension of time, the content of vitamin C decreased . They should not be storaged and eaten again because of the color, shape and taste in vegetables have been changed after 7 days.
Key words: storage condition; Vitamin C; change
 

目    录
摘要 …………………………………………………………………………1
关键词 ………………………………………………………………………1
    1前言…………………………………………………………………………2                       
    2材料与方法…………………………………………………………………3
  2.1材料与设备……………………………………………………………3        
      2.2方法……………………………………………………………………3
        2.2.1维生素C的测定-碘酸钾滴定法 ………………………………3
        2.2.2番茄处理方法……………………………………………………4   
    2.2.3菠菜处理方法……………………………………………………5
        2.2.4青椒处理方法……………………………………………………5
3结果与分析…………………………………………………………………5
      3.1番茄在不同储存条件下维生素c的变化……………………………5
      3.2菠菜在不同储存条件下维生素c的变化……………………………6
      3.3青椒在不同储存条件下维生素c的变化……………………………7
4 结论 ………………………………………………………………………9
参考文献 ……………………………………………………………………9
致谢 …………………………………………………………………………11