《时令蔬菜(菠菜、大蒜、西红柿)中vc测定的研究》-毕业论文.docVIP

精品 精品 精品 本科毕业论文（设计） 时令蔬菜（菠菜、大蒜、西红柿）中 VC测定的研究 Study on the Determination of VC in Season Vegetables(Spinach；Garlic；Tomato) 学 院 化学化工与生命科学学院 专 业 应用化学 届 别 2012 学生姓名 学 号 指导教师 职 称 高级实验师 论文字数 4400 完成时间 2012/5/20 摘 要 采用分析化学中两种常规的定量分析方法分别测定时令蔬菜（注：本论文中的时令蔬菜指的是四月和五月的时令蔬菜）中菠菜、大蒜、西红柿蔬菜的VC含量。通过测定可知这三种蔬菜的含量都相当高，测定结果显示蔬菜的VC含量与蔬菜的颜色深浅有关，有益于人们根据蔬菜颜色的深浅来选择蔬菜。提倡人们合理的膳食，以达到防病健体和提高生活质量的作用。随着人们对VC认识的不断深入，对其的研究促进了医药、食品、保健、化妆品等众多领域的发展，前景可观。 关键词：VC；菠菜；大蒜；西红柿 = 1 \* ROMAN I Abstract Adopting the routine method of quantitative analysis in Analytical chemistry to measure the VC content in Spinach; Garlic and Tomato (Note: In the paper, season vegetables refer to vegetables in April or in May.) respectively. Through the determination of three kinds of vegetables. We know that the VC content is very high. The results showed that the VC content of vegetables is relation to their color deep or not. It is beneficial to people via the color to choose vegetables. Advocating people have a reasonable diet. So people can prevent diseases and improve the quality of life. Along with the people to study VC deepening. The study of VC is promoted the development of the Medicine, Food, Health Care, Cosmetics and many other areas. The foreground is considerable. Keywords: VC; Spinach; Garlic; Tomato = 2 \* ROMAN II 目 录 1 引言----------------------------------------------------------------------------1 2 实验部分----------------------------------------------------------------------1 2.1 实验仪器------------------------------------------------------------------1 2.2 实验试剂------------------------------------------------------------------1 2.3 储备试剂的配制---------------------------------------------------------2 2.4 蔬菜滤液（样品）的制备---------------------------------------------------2 2.5 实验步骤-----------------------------