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Filtering by: Creator Anh Tuan Nguyen Decade 1980-1989

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