Graduate Thesis Or Dissertation
 

The effect of erythorbic acid on the determination of ascorbic acid levels in selected foods by high performance liquid chromatography and spectrophotometry

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  • A high performance liquid chromatography (HPLC) procedure using a LiChrosorb-NH₂ column and a eluant buffer of 75:25 (v/v) of acetonitrile:0.05 M KH₂P0₄, pH 5.95, was developed for the successful separation and determination of ascorbic and erythorbic acids in selected food samples. Application of the method, which is sensitive, rapid and simple, for the analysis of ascorbic and erythorbic acids in frozen apples, potato products, fruit and vegetable concentrated juices, frozen juices, natural and artificial flavor drink mixes, and Hi-C drinks gave satisfactory results. Dehydroascorbic and dehydroerythorbic acids in these samples could also be determined after reduction with dithiothreitol. It was verified by HPLC that the presence of erythorbic acid affected the determination of ascorbic acid levels by the spectrophotometric method by causing elevated absorbance readings and hence, abnormally high values. Erythorbic acid seriously affects the true determination of ascorbic acid contents in food samples by the spectrophotometric method. The use of HPLC is recommended for the routine analysis of ascorbic acid of those samples containing both ascorbic and erythorbic acids.
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