臺灣水果維他命C含量之測定

The Ascorbic Acid Contents of Taiwan Fruits

劉慧瑛(Huei-Ing Liu) ； 黃淵輝(Iuan-Huei Hwang)

《中華農業研究》 40卷3期 (1991/09) Pp. 280-290

https://doi.org/10.29951/JARC.199109.0005

摘要

分析省產約五十種水果與嘉義分所引進之稀有熱帶果樹果實之果肉或果汁之維他命C含量、酸度及糖度值。其中維他命C含量最高者爲西印度櫻桃(695-2134mg/100g)，其次爲番石榴白拔品種（含量最高可達436mg/100g）。其它如木瓜、龍眼、獮猴桃、草莓、柚子、柑橘類、印度棗、楊桃、荔技、檬果、釋迦、錫蘭醋栗、白柿等水果，維他命C含量大多超過30mg/100g。不過，同種類的水果，維他命C含量往往因品種不同而有顯著差異。
未熟或過熟的水果維他命C含量均較成熟度好的水果低。需要後熟軟化的水果也以水果在催熟或自然後熟軟化後含有較高的維他命C含量。但水果若過度軟化，質地崩解，維他命C含量也會急遽降低。再者，維他命C含量多寡，亦因採收時之果實成熟度不同而有差異，愈接近成熟期採收的水果維他命C含量愈高。
一般而言水果食味品質佳時，維他命C含量也較高。

關鍵字

水果 ； 維他命C

並列摘要

About fifty kinds of native fruit in Taiwan had been selected to analyze their ascorbic acid contents, total soluble solids and titratable acidity in the edible parts or juice. Among these fruit. West Indian Cherry (Acerola) had highest ascorbic acid contents (695-2134m g/100g) and then guava, contained ascorbic acid up to 436mg/100g. The other fruits, such as papaya, longan, kiwifruit, strawberry, pummelo, shaddock, Indian jujube, sweet orange, grapefruit, carambola, lemon, litchi, mango, sugar apple, Ceylon gooseberry, white sapote had ascorbic acid content over 30mg/100g. The difference-in the contents of ascorbic acid is usually significant among the different varieties
The ascorbic acid content of immatured and over matured fruits were less than the matured fruit. If harvest time is closer to the maturity of fruit, the concentration of ascorbic acid in fresh fruit is also consistently higher.
In general, the tasting quality of fruit is positively consistent with the contents of ascorbic acid.

並列關鍵字

fruit ； Ascorbic acid