DETERMINATION OF TOTAL ASCORBIC ACID IN FOOD USING RAPID MICROFLUOROMETRIC METHOD
- VernacularTitle:抗坏血酸快速微量荧光测定法研究
- Author:
Hongyong NIE
;
Sanhe PENG
;
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
An improved microfluorometric method is described for determination of total ascorbic acid. In the method, 2,6-dichlorophenolindophenol sodium salt solution was used as an oxidizing agent instead of acid-washed norit which was used in AOAC procedure, a filter step and a transfer step of solution were omited. The known amounts of ascorbic acid were added to real samples, and the recovery rates were 99.3-102.7%. The linear range of the calibration curve was 0.2-4 ?g/ml ascorbic acid. The coefficient variation for 6 replicate analyses of the actinidia chinensis wine was 1.5%. Comparing with the AOAC method, the improved method had advantages of simplicity convenience and was more rapid. It is suggested that the improved method is available to detect the ascorbic acid in food and plant materials.
