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测定蔬菜中维生素C的含量一般常用2,6-二氯酚靛酚滴定法或2,4-二硝基苯肼比色法。不过有色的蔬菜浸取液常常妨(石疑)滴定终點的观察;比色法也不能避免浸取液中还原酮还原酸的干摄。最可靠的方法应该是郭与陈二氏的纸分析法。但比色法目前尚在广泛采用,仍有加以研究的必要。Schaffert与Kingsley二氏采用加热100度;使成(?)时间由3小时缩短至10分钟,提高了工作效率。不过所用的氧化剂为活性炭,在裂(?)过程及使用手续上都相当麻烦。用溴作氧化剂也可以得到良好效果,却又必需在通风地方进行以保安全。本文的目的在於试用碘作氧化剂,使氧化手续简便迅速。
Determination of the content of vitamin C in vegetables commonly used 2,6-dichlorophenol indophenol titration or 2,4-dinitrophenylhydrazine colorimetry. However, non-ferrous vegetable leaching solution often hinder (Shi suspect) titration end point of observation; colorimetric method can not avoid the leaching solution of reduced ketone acid. The most reliable method should be Guo and Chen’s paper analysis. However, colorimetric method is still widely used, there is still need to be studied. Schaffert and Kingsley heat up to 100 degrees Celsius; reducing the time from 3 hours to 10 minutes, improving work efficiency. However, the oxidant used is activated carbon, cracking (?) Process and the use of procedures are quite troublesome. With bromine as an oxidizer can also be good results, but must be carried out in a ventilated place to ensure security. The purpose of this paper is to try iodine as oxidant, so that the oxidation procedure is simple and rapid.