采用2,6—二氯酚靛酚和2,4—二硝基苯肼法对沈阳市市售蔬菜及水果中还原型维生素及总维生素C含量进行了测定,并对同一种蔬菜的季节变化;个别蔬菜不同部位的维生素含量;以及部分蔬菜经烫漂,冻结储存后的维生素C损失情况进行 Dichlorophenol-indophenol and 2,4-dinitrophenylhydrazine were used to determine the contents of reduced vitamins and total vitamin C in vegetables and fruits on the market in Shenyang. The seasonal changes of the same vegetable ; Individual vegetables in different parts of the vitamin content; and some vegetables by blanching, frozen storage of vitamin C loss situation