Liquid chromatographic determination of ascorbic acid in foods.
作者： Samy H Ashoor , Woodrow C Monte , Jim Welty
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摘要: Ascorbic acid has been determined quantitatively in a variety of fresh and frozen fruits vegetables, fortified canned juices, powdered drinks by liquid chromatography (LC). The method consists blending the sample solution 0.05% EDTA 0.2N H2SO4, centrifuging or filtering mixture, then injecting portion into LC system. An Aminex HPX-87 column was used with 0.009N H2SO4 as solvent flow rate 0.5 mL/min. Detection at 245 nm. is simple sensitive, yields high recovery. It compares favorably AOAC method, advantage being more accurate for samples interfering pigments.
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