HPLC METHOD FOR DETERMINATION OF ASCORBIC ACID IN FRUITS AND VEGETABLES

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.