Premium
Analysis of Ascorbic Acid by Ion Exclusion Chromatography with Electrochemical Detection
Author(s) -
KIM H.J.,
KIM Y.K.
Publication year - 1988
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.1365-2621.1988.tb09315.x
Subject(s) - ascorbic acid , chemistry , chromatography , ion chromatography , detection limit , electrochemistry , electrode , platinum , high performance liquid chromatography , biochemistry , catalysis , food science
A highly sensitive and specific high‐performance liquid chromatographic method for the analysis of ascorbic acid in foods and beverages was developed. Ascorbic acid was extracted with 0.lM H 2 SO 4 / 0.01% EDTA solution, separated on an anion exclusion column and detected amperometrically with a platinum electrode operating at +0.6 V vs. Ag/AgCl reference electrode. Excellent correlation was observed among results obtained by ion exclusion chromatography with either electrochemical or UV detection and by the AOAC 2,6‐di‐chloroindophenol titrimetric method. Ion exclusion chromatography with electrochemical detection was more sensitive and specific for ascorbic acid than the other two methods.