Abstract
A method is described for the quantitative determination of vitamin C in foodstuffs. This method detects the total vitamin C (ascorbic acid and dehydroascorbic acid) of natural origin; ascorbic acid added during the processing of the foodstuff may also be detected. The method does not make a distinction between ascorbic acid and erythorbic acid. The method is applicable to both fresh and stored foodstuffs intended for direct consumption such as vegetables, fruit, meat, milk and milk preparations. Vitamin C contents of over 0·5mg/100g sample can be determined quantitatively.
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© 1985 Elsevier Applied Science Publishers Ltd
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Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (1985). Vitamin C (Ascorbic and Dehydroascorbic Acids) in Foodstuffs: HPLC Method. In: Brubacher, G., Müller-Mulot, W., Southgate, D.A.T. (eds) Methods for the Determination of Vitamins in Food. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-4944-7_5
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DOI: https://doi.org/10.1007/978-94-009-4944-7_5
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8691-2
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