期刊
FOOD CHEMISTRY
卷 173, 期 -, 页码 543-550出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.10.065
关键词
Vitamin C; Ascorbic acid; Dehydroatcorbic acid; Subtraction method; Validation
资金
- Polish Ministry of Science and Higher Education for the Faculty of Food Science and Biotechnology of University of Life Sciences in Lublin
In food analysis, a method for determination of vitamin C should enable measuring of total content of ascorbic acid (AA) and dehydroascorbic acid (DHAA) because both chemical forms exhibit biological activity. The aim of the work was to confirm applicability of HPLC-DAD method for analysis of total content of vitamin C (T-C) and ascorbic acid in various types of food by determination of validation parameters such as: selectivity, precision, accuracy, linearity and limits of detection and quantitation. The results showed that the method applied for determination of Tc and AA was selective, linear and precise. Precision of DHAA determination by the subtraction method was also evaluated. It was revealed that the results of DHAA determination obtained by the subtraction method were not precise which resulted directly from the assumption of this method and the principles of uncertainty propagation. The proposed chromatographic method should be recommended for routine determinations of total vitamin C in various food. (C) 2014 Elsevier Ltd. All rights reserved.
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