Vitamin A is essential nutrient which has human body's normal physiological function. the Ultraviolet spectrophotometry method was used in this paper to research and analyze the change of Vitamin A content during the course of preparing Guangdong fresh soup in order to find the optimal time interval at which Vitamin A content is highest. Vitamin A was determined at 6 different time intervals. The result indicated that Vitamin A content at first increase, after then decrease, therefore showed regularity. The Vitamin A content came up to the highest point at 80 minutes. after then the content decreases sharply.%高汤是一种重要的调味品,汤中所含有的维生素 A 是维持人体正常生理功能所必需的营养素.本文采用紫外分光光度法研究分析了广东高汤在制作过程中维生素A含量的变化情况.实验中一共对6个时间制作的高汤进行了维生素A含量的测定,结果表明,广东高汤制作过程中维生素A的含量是先增加后减少,呈现一定的规律,在制作80 min时维生素A的含量最多, 超过80 min后,维生素A的含量快速下降.
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