Development of a quantitative method for the analysis of total l-ascorbic acid in foods by high-performance liquid chromatography

Journal of Chromatography A

Volumn 1154, Issue 1-2, 2007, Pages 97-102

  Burini, Giovanni ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Ascorbic acid; Fluorometric detection; High performance liquid chromatography; Radical oxidation of ascorbic acid

Indexed keywords

ASCORBIC ACID; FLUOROMETRIC DETECTION; RADICAL OXIDATION;

FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; PYROLYSIS; VITAMINS;

ORGANIC ACIDS;

2,2' AZOBIS(2 AMIDINOPROPANE); 3 (1,2 DIHYDROXYETHYL)FURO[3,4 B]QUINOXALIN 1 ONE; ASCORBIC ACID; BUFFER; DEHYDROASCORBIC ACID; METHANOL; PHENYLENEDIAMINE DERIVATIVE; PHOSPHORIC ACID; QUINOXALINE DERIVATIVE; SINGLET OXYGEN; UNCLASSIFIED DRUG;

ACCURACY; AQUEOUS SOLUTION; ARTICLE; CORRELATION COEFFICIENT; DECOMPOSITION; EXTRACTION; FLUOROMETRY; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEMBRANE FILTER; METHODOLOGY; OXIDATION; PH; POLYMERIZATION; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; TEMPERATURE; THERMAL ANALYSIS;

AMIDINES; ASCORBIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DEHYDROASCORBIC ACID; FLUOROMETRY; FOOD ANALYSIS; OXIDATION-REDUCTION;

EID: 34249726699     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2007.03.013     Document Type: Article

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