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Automated determination of vitamin C in some fortified foodstuffs

✍ Scribed by David C. Egberg; Paul A. Larson; Guy R. Honold

Publisher
John Wiley and Sons
Year
1973
Tongue
English
Weight
346 KB
Volume
24
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

An automated method for the determination of ascorbic acid has been applied to a variety of vitamin fortified food products. The method is based on the reduction of 2,6‐dichloroindophenol by ascorbic acid and shows a detection limit of 0.006 mg/ml with a linear absorbance relationship to 0.200 mg/ml. The method was applied to vitamin fortified cereal products, soya protein snacks and beverage concentrates over a broad range of vitamin levels. The results compared favourably with potentiometric titration for the majority of products studied. It has been shown that the automated procedure is the method of choice for the determination of ascorbic acid in the large number of food products studied.

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