pH值对水果中维生素C及有机酸含量测定的影响

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摘 要：本研究建立了高效液相色谱法测定水果中维生素C及有机酸含量的方法，研究了不同pH值条件下测定水果中维生素C及有机酸含量的变化情况，并分析了水果中有机酸含量与维生素C含量的关系。结果表明，在pH 2.5时，水果中维生素C和有机酸含量均为最高，有机酸含量与维生素C含量不成正比关系。

关键词：高效液相色谱法；维生素C；有机酸

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

维生素C又名抗坏血酸，具有极强的还原性。（剩余4598字）

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