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为了解蔬菜在通常烹调加工条件下VitC的损失情况，将市售新鲜蔬菜洗净切好，经不同烹调方法和时间处理，用2，6二氯酚靛酚滴定法测定烹调前后还原型VitC的含量．结果显示，随着炒菜时间的延长VitC的损失增加，3分钟平均损失33．68％，10分钟平均损失增至44．63％．高温煲汤亦会造成VitC的损失，煲汤1小时相当于炒3分钟的损失量，而汤中蔬菜渣VitC含量仍占汤莱VitC总含量的34．33％～46．56％．为减少蔬菜中VitC的损失，应缩短烹调时间．
In order to understand the loss of VitC under normal cooking and processing conditions, commercially available fresh vegetables were cut and cleaned. After different cooking methods and treatments, 2,6-dichlorophenol-indophenol titration method was used to determine VitC content. The results showed that with the increase of cooking time, the loss of VitC increased with an average loss of 33.68% in 3 minutes and an increase of 44.63% in 10 minutes. High-temperature soup will also cause the loss of VitC, soup 1 hour is equivalent to 3 minutes of the loss of fried, while the soup vegetable residue VitC content still accounted for 34.33% ~ 46.56% of the total content of Vitamine. In order to reduce the loss of VitC in vegetables, the cooking time should be shortened.