Research for Selecting The Optimized Vitamin C Analysis Method
2005
Choi, W.S. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea), E-mail: [email protected] | Kim, Y.J. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Jung, J.Y. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Kim, T.J. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Jung, B.M. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Kim, E.R. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Jung, H.K. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea) | Chun, H.N. (Maeil Dairy Industry Co., Ltd., Peyoungtaek, Republic of Korea)
2,4-Dinitrophenylhydrazine (DNP), indophenol, and HPLC methods, which are generally used to analyze vitamin C, were evaluated by comparing changes in vitamin C contents in various samples kept at 10 and 20℃. Amount of total ascorbic acid (TAA) in yoghurt A kept at 10℃, as measured by DNP method, decreased from 26.7 mg/100 mL for early period to 22.8 mg/100 mL for final period of storage, whereas, on 3rd and 10th storage days, increased contrary to general results. Using indophenol, TAA measured at 28.6 and 9.5 mg/100 mL, and 30.5 and 14.6 mg/100 mL using HPLC for early and final periods, respectively.
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