High Performance Liquid Chromatographic Determination of Vitamin C in Fresh Tomatoes
Author:
- L F. RussellLRL F. Russell
- 1 November 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (6) , 1567-1568
Abstract
A reverse phase ion‐pairing HPLC method for determining vitamin C in fresh tomatoes was developed. An internal standard was used for calibration and quantitation. Recoveries of vitamin C from fresh tomato samples that had been spiked with known amounts of the acid ranged from 96 to 105%. Determination of the vitamin C in fresh tomatoes by this method compared favorably with similar analyses using the standard indophenol titration method.Keywords
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