Spectrophotometric assay of L-ascorbic acid with ascorbate oxidase
1988
Park, K.H. | Kim, J.H. | Hyun, K.H. | Kim, D.Y. (Chonnam National Univ., Kwangju (Korea R.). Dept. of Food Science and Technology)
The difference of absorbance before and after oxidation of L-ascorbic acid (AsA) from cucumber was directly proportional to the concentration of AsA. The effect of pH, enzyme concentration time on the AsA assay were examined. The values of AsA obtained by the present method and HPLC method agreed well in all cases
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