Related Experiment Videos
Measurement of ascorbic acid and erythorbic acid in processed meat by HPLC
1Department for Vitamin and Nutrition Research, F. Hoffmann-La Roche Ltd., Basal, Switzerland.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 1, 1990
Abstract:
A simple and efficient HPLC method is described to measure both ascorbic and erythorbic acid separately in processed meat products. The system used consisted of a reversed-phase column, a mobile phase containing an ion-pairing agent and ultraviolet detection. The procedure, which was checked on a variety of samples, was found to give reproducible and reliable results.