Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

被引：182

作者：

Odriozola-Serrano, Isabel ^{[1
]}

Hernandez-Jover, Teresa ^{[1
]}

Martin-Belloso, Olga ^{[1
]}

机构：

[1] Univ Lleida, Dept Food Technol, UTPV CeRTA, Lleida 25198, Spain

来源：

FOOD CHEMISTRY | 2007年 / 105卷 / 03期

关键词：

ascorbic acid; vitamin c; fruits; reliability; validation; comparison;

D O I：

10.1016/j.foodchem.2007.02.037

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Vitamin C is one of the most important antioxidant supplied by fruits and vegetables. Therefore a reliable and easy method is needed for its determination. In this work, two UV-HPLC methods for the determination of ascorbic acid were validated and compared in strawberries, tomatoes and apples. In addition, two different reducing agents [DL-1,4-dithiotreitol (DTT) or 2,3-dimercapto-l-propanol (BAL)] were tried for differentiate dehydroascorbic acid and determine vitamin C. Reliability resulted satisfactory for the UV-HPLC methods in each fruit. UV-HPLC methods resulted linear up to 5 mg/100 g and the least detection and quantification limits were <0.18 mg/100 L, and <0.61 mg/100 g.. respectively. Precision, as relative standard deviation, ranged from 0.6% to 3.9% and the recovery between 93.6% and 104.4%. Although, the UV-HPLC methods resulted useful for the routine analysis of AA and vitamin C in fruits, the best reliability was achieved when using a C18 column and DTT as reducing agent. Moreover, it may be the UV-HPLC method of choice because it is the easiest and cheapest to perform. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1151 / 1158

页数：8

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