碘量法测定芽苗菜不同生长时期维生素C含量变化
Evaluation of the Vitamin C Content Changes in Different Growth Stages of Sprouts by Using Iodometry
DOI: 10.12677/HJFNS.2019.84030, PDF,   
作者: 田秀红, 闫 峰：河北师范大学旅游学院，河北 石家庄
关键词: 芽苗菜；维生素C；碘量法；Sprouts； Vitamin C； Iodimetry
摘要: 选用碘量法测定绿豆芽、麻豌芽、黄豆芽、花生芽、松柳芽5种常见芽苗菜中的维生素C的含量，以自己培育的芽苗菜为原料，对同种芽苗不同生长时期、不同芽苗长度的维生素C含量进行比较，以确定芽苗菜的最佳食用期。结果表明：种类不同，芽苗菜中维生素C含量不同；培养时间及芽苗生长长度不同，芽菜中的维生素C的含量也不同。
Abstract: The content of vitamin C in five kinds of common sprouts, namely mung bean, hemp pea, soybean, peanut and pine, was determined by iodimetry. The content of vitamin C in different growth stages and lengths of the same sprout was compared, so as to determine the best edible time of the sprout. The results showed that the content of vitamin C in sprout was different with different kinds. The content of vitamin C in sprouts varies with different culture time and different growth lengths of sprout.
文章引用：田秀红, 闫峰. 碘量法测定芽苗菜不同生长时期维生素C含量变化[J]. 食品与营养科学, 2019, 8(4): 230-238. https://doi.org/10.12677/HJFNS.2019.84030

参考文献

[1] 李振华, 段玉, 康玉凡. 豆类芽苗菜生产工艺的研究进展[J]. 中国农学报, 2011, 27(10): 76-81.
[2] Limón, R.I., Peñas, E., Martínez-Villaluenga, C., et al. (2014) Role of Elicitation on the Health-Promoting Properties of Kidney Bean Sprouts. LWT-Food Science and Technology, 56, 328-334.
[3] Harrison, F.E. and May, J.M. (2009) Vitamin C Function in the Brain: Vital Role of the Ascorbate Transporter SVCT2. Free Radical Biology & Medicine, 46, 719-730.
[4] 赵晓梅, 江英, 吴玉鹏, 等. 果蔬中VC含量测定方法的研究[J]. 食品科学, 2006, 27(30): 197-198.
[5] 黄锁义, 方晓燕, 农世永, 等. 分光光度法测定山楂中维生素C [J]. 理化检验——化学分册, 2007, 43(4): 317-319.
[6] 朱秀敏, 王彩君, 王建军. 几种芽菜维生素C含量的比较研究[J]. 北方园艺, 2012(3): 35-37.
[7] 王静. 浸种时间对豌豆芽苗菜产量及蛋白质和VC含量的影响[J]. 安徽农业科学, 2009, 37(9): 3918-3919.