Oznaczanie witaminy С w wybranych produktach owocowo- warzywnych
[Determination of vitamin с in selected fruit and vegetable products]

ABSTRACT

A simple method was described to determine vitamin С as L-ascorbic acid (after reduction of dehydroascorbic acid by means of dithiothreitol) in fruit juices, fruit and vegetable-fruit nectars. Ascorbic acid was analyzed by RP-HPLC technique with UV detection (254 nm). The average recovery of ascorbic acid was 92-103% and limits of identification and detection were 0,003 and 0,009 mg/ml of products respectively.