Simultaneous determination of ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in meat-based food products by liquid chromatography with postcolumn fluorescence detection: a method extension.

摘要: A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, dehydroisoascorbic acids in mostly single-component food products was evaluated use analysis of multicomponent meat-based such as TV dinners. Ground-beef samples were used blanks repeatability studies. Samples fortified with 5, 10, 20, 40 ppm mixed standards ascorbic acid isoascorbic acid. Means 12 recoveries at 4 levels fortification 102.5 83.5%, respectively, acid, coefficients variation 6.7 15.2%, respectively. dinner (21 samples) from a local grocery store analyzed vitamin C content. prepared commercial processor grinder compared. The more capable than the producing homogeneous sample, which is critical to method.