Витамин C – залог здоровья

Abstract

Йодометрический анализ показал, что горячая экстракция (100°C) увеличивает выход аскорбиновой кислоты из лимонов до 27.07 мг/100 г против 9.73 мг/100 г при холодном способе. Свежевыжатый апельсиновый сок содержал 74.45 мг витамина С/100 мл, тогда как в коммерческих образцах ("Rich" - 49.60, "J7" - 45.20 мг/100 мл) его концентрация была ниже. Расчеты по объему титранта (5-13 мл) и молярной массе (176.12 г/моль) подтвердили ключевое влияние температуры на извлечение витамина С.

In the course of the study using the iodometric titration method, it was found that the ascorbic acid content in lemon during hot extraction (100 °C) is 27.07 mg per 100 g of product, which significantly exceeds the figure for cold extraction - 9.73 mg / 100 g. Analysis of various samples of orange juice revealed the maximum content of vitamin C in freshly squeezed juice - 74.45 mg per 100 ml of liquid. Among the commercial samples, the highest indicators were demonstrated by juices of the Rich (49.60 mg / 100 ml) and J7 (45.20 mg / 100 ml) brands. For calculations, a formula was used that takes into account the volume of the titrant consumed (5 ml for cold and 13 ml for hot extraction), its concentration (0.001 mol / l) and the molar mass of ascorbic acid (176.12 g / mol). The obtained data clearly demonstrate the significant influence of the extraction temperature on the final content of vitamin C in products, which must be taken into account during their processing and storage to ensure maximum preservation of beneficial properties.