选择常食用的大白菜、马铃薯、青萝卜、胡萝卜及红胡萝卜等5种主要窖藏蔬菜,作为测定抗坏血酸含量的样品。在蔬菜入窖后到蔬菜基本耗尽的6个月时间里(11～5月份),每间隔1个月采集1次样品共7次。为选取代表性样品而采用了“多点采样”的办法。菜窖温度经常保持在2～4℃,适时通风换气以 Five main types of vegetables such as Chinese cabbage, potato, green radish, carrot and carrot were selected as the samples for determination of ascorbic acid content. After vegetables into the cellar basically run out of vegetables within 6 months (11 ~ May), every 1 month to collect a sample a total of 7 times. A “multi-point sampling” approach was adopted for the selection of representative samples. Cellar temperature is often maintained at 2 ~ 4 ℃, timely ventilation