Quantitative determination of vitamin C in fruit juices
Quantitative determination of ascorbic acid in fruit juices and similar products is called for when their vitamin C content is declared as an advertising feature. Ascorbic acid is also used as an antioxidant in meat products to stabilize their fresh appearance. Because here ascorbic acid is an extraneous substance, its determination is a regulatory requirement.
Mild oxidation converts vitamin C into dehydroascorbic acid. As its 2.4-dinitrophenylhydrazon (DNPH) derivate this is then separated from matrix substances by TLC and quantified densitometrically by adsorbance at 510 nm.
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