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A Comparison of Two Calorimetric Methods for Determining Reduced Ascorbic Acid in Frozen Peas a, b
Author(s) -
STOWELL MARTHA LOIS,
TINKLIN GWENDOLYN L.,
HARRISON DOROTHY L.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00104.x
Subject(s) - ascorbic acid , chemistry , chromatography , sodium , sodium ascorbate , randomized block design , mathematics , food science , organic chemistry , statistics
SUMMARY The sodium 2,6‐dichlorohenzenoneindophenol method (Method A) and the diazotized 4‐methoxy‐2‐nitroaniline method (Method B) for measuring reduced ascorbic acid in frozen peas were compared. A randomized incomplete block design with 12 replications for each of the two methods of ascorbic acid analysis was used. Very highly significant differences in ascorbic acid values were obtained between Methods A and B, with Method A always the higher.