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Research for Selecting The Optimized Vitamin C Analysis Method  

Choi, Won-Sun (R&D Center, Maeil Dairy Industry Co., Ltd.)
Kim, Young-Jin (R&D Center, Maeil Dairy Industry Co., Ltd.)
Jung, Jin-Young (R&D Center, Maeil Dairy Industry Co., Ltd.)
Kim, Tae-Jin (R&D Center, Maeil Dairy Industry Co., Ltd.)
Jung, Byung-Moon (R&D Center, Maeil Dairy Industry Co., Ltd.)
Kim, Eung-Ryool (R&D Center, Maeil Dairy Industry Co., Ltd.)
Jung, Hoo-Kil (R&D Center, Maeil Dairy Industry Co., Ltd.)
Chun, Ho-Nam (R&D Center, Maeil Dairy Industry Co., Ltd.)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.6, 2005 , pp. 861-865 More about this Journal
Abstract
2,4-Dinitrophenylhydrazine (DHP), indophenol, and HPLC methods, which are generally used to analyze vitamin C, were evaluated by comparing changes in vitamin C contents in various samples kept at 10 and $20^{\circ}C$. Amount of total ascorbic acid (TAA) in yoghurt A kept at $10^{\circ}C$, as measured by DNP method, decreased from 26.7mg/100mL for early period to 22.8mg/100mL for final period of storage, whereas, on 3rd and 10th storage days, increased contrary to general results. Using indophenol, TAA measured at 28.6 and 9.5mg/100mL, and 30.5 and 14.6mg/100mL using HPLC far early and final periods, respectively. With indophenol and HPLC, TAA amount showed steady tendency to decrease. In conclusion, HPLC is the most suitable method to analyze vitamin C content, and indophenol method can be also used during early storage stage.
Keywords
ascorbic acid; indophenol; 2,4-dinitrophenylhydrazine; HPLC;
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