实验二十氯化钠测定······················44 实验二十一番茄酱中番茄红素的测定···············46 实验二十二碘含量测定·····················47 实验二十三硒的测定······················49 实验二十四二氧化硫及亚疏酸盐测定···············52 实验二十五亚硝酸盐的测定···················54 实验二十六多酚类物质总量测定·················57 实验二十七黄酮类化合物含量的测定···············59 第二部分综合实验····················，······61 实验一果蔬中单糖的组成及含量的测定··············61 实验二果蔬中有机酸的组成及含量的测定·············62 实验三果蔬中脂肪酸的种类与含量的测定·············63 附录1标准滴定溶液的配制及标定··················65 附录2常用洗涤液的配制······················70 附录3常用指示剂的配制与变色范围·················71 附录4常用酸、碱的浓度表·····················72 2 实验二十 氯化钠测定 ······················ 44 实验二十一 番茄酱中番茄红素的测定 ··············· 46 实验二十二 碘含量测定 ····················· 47 实验二十三 硒的测定 ······················ 49 实验二十四 二氧化硫及亚硫酸盐测定 ··············· 52 实验二十五 亚硝酸盐的测定 ··················· 54 实验二十六 多酚类物质总量测定 ················· 57 实验二十七 黄酮类化合物含量的测定 ··············· 59 第二部分 综合实验 ··························· 61 实验一 果蔬中单糖的组成及含量的测定 ·············· 61 实验二 果蔬中有机酸的组成及含量的测定 ············· 62 实验三 果蔬中脂肪酸的种类与含量的测定 ············· 63 附录 1 标准滴定溶液的配制及标定 ·················· 65 附录 2 常用洗涤液的配制 ······················ 70 附录 3 常用指示剂的配制与变色范围 ················· 71 附录 4 常用酸、碱的浓度表 ····················· 72