OPTIMIZATION OF METHODOLOGY TO ANALYZE ASCORBIC AND DEHYDROASCORBIC ACID IN VEGETABLES

被引：88

作者：

Campos, Flavia Milagres ^{[1
]}

Rocha Ribeiro, Sonia Machado ^{[1
]}

Della Lucia, Ceres M. ^{[1
]}

Pinheiro-Sant'Ana, Helena Maria ^{[1
]}

Stringheta, Paulo Cesar ^{[2
]}

机构：

[1] Univ Fed Vicosa, Dept Nutr & Saude, BR-36571000 Vicosa, MG, Brazil

[2] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36571000 Vicosa, MG, Brazil

来源：

QUIMICA NOVA | 2009年 / 32卷 / 01期

关键词：

vitamin C; extraction; chromatography; VITAMIN-C; FRUIT; FOOD; CAROTENOIDS; STORAGE; JUICE;

D O I：

10.1590/S0100-40422009000100017

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

In this study, different solutions to extract vitamin C were tested. High-performance liquid chromatography was chosen and the conditions were based on isocratic elution in reverse phase column. Dehydroascorbic acid was determined indirectly after its reduction using dithiothreitol. The use of metaphosphoric acid to stabilize the vitamin C was shown to be required and it was necessary to neutralize the pH of the extract to apply dithiothreitol. The average recovery was 90% in collard and tomato samples. The presence of oil did not interfere in extraction and the methodology can be used to analyze stir fried vegetables.

引用

页码：87 / 91

页数：5

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