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. / Graduation date: 1986
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27190 |
| Date | 18 March 1986 |
| Creators | Tuan, Shenhsiu |
| Contributors | Anglemier, Allen F. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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