论文部分内容阅读
本文探讨了羟胺氧化法测定果实中Ｏ－·２含量的一些条件，结果表明反应液ｐＨ值对羟胺氧化有重要影响。以所改进的方法测定了苹果在贮藏过程中Ｏ－·２含量变化，初步表明Ｏ－·２在苹果果实衰老过程中起一定作用。
In this paper, some conditions for the determination of O-2 in fruit by hydroxylamine oxidation were discussed. The results showed that the pH value of the reaction solution had an important effect on the oxidation of hydroxylamine. The content of O 2 in apple during storage was determined by the improved method, which indicated that O 2 played a role in the apple fruit senescence.