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摘要 目的：对不同温度和时间贮存条件下的沙棘的果大全 - 宜配网VB1，VB2及VC含量进行测定和分析结果：每100克新鲜沙棘的果大全 - 宜配网VB1，VB2及VC含量分别为0.030mg，0.100mg和 445.206mg。不同温度和时间贮存条件下的沙棘的果大全 - 宜配网VB1 更多：https://www.bmcx.com/ ，VB2及VC含量不同，三种维生素在-18℃〜-24℃条件下贮存含量较高，及VC的损失小。 [关键词]沙棘果;维生素;含量;测定;

摘要 目的：对不同温度和时间贮存条件下的沙棘果中VB1、VB2 及Vc含量进行测定和分析，为沙棘原料的贮藏提供参考依据。方法：采用2，4-二硝基苯肼法及荧光法，对不同温度和时间贮存条件下的沙棘果中VB1、VB2 及Vc含量进行测定和分析。结果：每100g新鲜沙棘果中VB1、VB2 及Vc含量分别为0.030mg、0.100mg和 445.206mg。不同温度和时间贮存条件下的沙棘果中VB1、VB2 及Vc含量不同 更多：https://www.bmcx.com/ ，三种维生素在-18℃～-24℃条件下贮存含量较高，按照沙棘果中维生素保存率由小到大排序如下：30天 < 15天 < 7天。结论：沙棘果在相同温度条件下贮存，随着贮存时间的延长，VB1、VB2 及Vc含量逐渐降低；实验结果表明沙棘果在-18℃～-24℃贮存条件下比0℃～4℃贮存条件下VB1、VB2 及Vc的损失小。 [关键词] 沙棘果；维生素；含量；测定；

pick to purpose: to different temperature and time storage conditions in the ShaJiGuo VB1, VB2 Vc and content were determined and analyzed, the raw material for seabuckthorn storage to provide the reference. Methods: the 2, hydrazine method and fluorescence method of nitrobenzene in different temperature and time storage conditions in the ShaJiGuo VB1,VB2 Vc and content were determined and analyzed. Results: every 100 g fresh in ShaJiGuo VB1, VB2 Vc and content were 0.030 mg, 0.100 mg and mg. Different temperature and time storage conditions in the ShaJiGuo VB1 更多：https://www.bmcx.com/ , VB2 Vc and different content,Three kinds of vitamins in 18 ℃ ~- 24 ℃ conditions store content is higher, according to ShaJiGuo vitamins BaoCunLv from small to large sort as follows: 30 days < 15 days < 7 days. Conclusion: ShaJiGuo at the same temperature conditions storage, as the storage the extension of time, VB1, VB2 Vc and content gradually reduced;The experimental results show that ShaJiGuo 18 ℃ ~-in-24 ℃ than 0 ℃ storage conditions ~ 4 ℃ storage conditions VB1, VB2 Vc and losses small. [key words] ShaJiGuo; Vitamin; Content; Determination;

最新翻译： 建，蒋兴宜工作室，陈慧琴，flag，农，I injection with you? ，中国浙江省湖州市长兴县，organization‘s mission statement，摘 要 目的：对不同温度和时间贮存条件下的沙棘果中VB1、VB，我们持续创新，让我们的业务在环境和经济上为我们所服务的社区创造价值。，palletizing，招，招商，スセタ，セォェ，