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Abstract Objective: seabuckthorn fruit under different temperature and time storage conditions vb1, vb2 and vc content were measured and analyzed to provide a reference for the storage of sea buckthorn raw materials. Methods: 2,4 - dinitrophenylhydrazine method and fluorescence method, were determined and analyzes of seabuckthorn fruit under different temperature and time storage conditions vb1 更多：https://www.bmcx.com/ , vb2 and vc content. Results: per 100g of fresh sea buckthorn fruit in vb1 vb2 and vc content were 0.030mg, 0.100mg and 445.206mg. Seabuckthorn fruit under different temperature and time storage conditions in vb1, vb2 and vc content of the three vitamins in -18 ℃ ~ -24 ℃ under the conditions of high storage contentVitamin preservation rate in accordance with the seabuckthorn fruit from small to big sort is as follows: 30 days <15 days <7 days. Conclusion: seabuckthorn fruit stored in the same temperature conditions, vb1 vb2 and vc content decreased with storage time; experimental results show that seabuckthorn fruit storage conditions of -18 ℃ ~ -24 ℃ 0 ℃ ~ 4 ℃ storage conditions vb1 loss of vb2 and vc. [Key words] seabuckthorn fruit; vitamins; content; determination;

Summary Purpose: under different storage temperature and time on Sea-buckthorn fruit VB1, VB2 and Vc content in determination and analysis, provide the reference framework of to seabuckthorn raw material storage. Method: 2,4-Dinitrophenylhydrazine method and fluorescence, under different storage temperature and time on VB1, VB2 and Vc content in seabuckthorn fruit for measurement and analysis. Results: 100g VB1, VB2 and Vc content in fresh Sea-buckthorn fruit 0.030mg, respectively 0.100mg and 445.206mg。 Sea buckthorn under different storage temperature and time conditions VB1 更多：https://www.bmcx.com/ , VB2 and Vc content in different, three kinds of vitamins at-18 ° c ~-24 ° c under the conditions of storage of high level,According to the seabuckthorn fruit vitamins save rates from small to large sorted as follows: 30 day < 15 days < 7 days. Conclusion: the storage of seabuckthorn fruits under the same conditions of temperature, with the extension of storage time, VB1, VB2 and Vc content gradually reduced; experiment results show that the Sea buckthorn at-18 degrees c stored under 0 ¡æ ~4 ¡æ ~-24 ¡æ VB1, VB2 under the recommended storage conditions and the Vc's loss. [Keyword] Sea buckthorn fruit, vitamin; content; the determination;

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： 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，招商银行，