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Filtering by: Creator Anh Tuan Nguyen Academic Affiliation Food Science and Technology Committee Member Wrolstad, Ronald E.

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

Creator:

Tuan, Shenhsiu

Abstract:

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...

Resource Type:

Masters Thesis

Full Text:

AN ABSTRACT OF THE THESIS OF Shenhsiu Tuan for the degree of
The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions

Creator:

Wong, Geoffrey K.

Abstract:

Commercially bottled, vitamin C-fortified, cranberry juice cocktail and cranberry-apple (cranapple) juice drinks were stored at 5°C under simulated home-use conditions. Ascorbic acid (AA) and dehydroascorbic acid (DHA) levels were evaluated over a period of seven days by high performance liquid chromatography (HPLC). Total vitamin C content was also determined by...

Resource Type:

Masters Thesis

Full Text:

procedures (Tuan, 1986). Many situations exist in food analysis where the classic colorimetric and