HPLC METHOD FOR DETERMINATION OF ASCORBIC ACID IN FRUITS AND VEGETABLES

Authors

  • Endre Rácz
  • Timea Kecskés
  • Klára Parlagh-Huszár

Abstract

An HPLC method has been worked out for the determination of ascorbic acid in fruits and vegetables. The method has been used to deep-frozen raspberry cream analysis together with three commonly used chemical methods of vitamin C analysis. The HPLC method has been compared with the chemical methods from several aspects and the superiority of HPLC method has been concluded.

How to Cite

Rácz, E., Kecskés, T., Parlagh-Huszár, K. “HPLC METHOD FOR DETERMINATION OF ASCORBIC ACID IN FRUITS AND VEGETABLES ”, Periodica Polytechnica Chemical Engineering, 35(1-2), pp. 23–30, 1991.

Issue

Vol. 35 No. 1-2 (1991)

Section

Articles