The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by HPLC and spectrophotometry
1987
Tuan, S. | Wyatt, J. | Anglemier, A.F.
A report compares the results obtained by 2 methods (high-performance liquid chromatography (HPLC) vs. visible spectrophotometry (VSP)) for the determination of ascorbic and erythorbic acids in a variety of fruit and vegetable products (frozen apples, potato products, concentrated fruit and vegetable juices, frozen juices, natural- and artificially-flavored drink mixes, and Hi-C drinks). The results revealed that erythorbic acid interferes with the determination of ascorbic acid in these products using the VSP method, leading to high erroneous values for ascorbic acid. The HPLC method, on the other hand, provides accurate values for ascorbic acid content since it separates ascorbic acid from erythorbic acid and is therefore a more selective method. The HPLC methodology for definitive analysis of ascorbic acid is detailed.(wz)
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