Determination of total vitamin C in fruits by capillary zone electrophoresis.

M Chiari, M Nesi, G Carrea, P G Righetti
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引用次数: 51

Abstract

A simple capillary zone electrophoretic (CZE) method is described for the rapid determination of ascorbic acid and dehydroascorbic acid, the physiologically active forms of vitamin C, in fruits. The electrophoretic run was accomplished in 9 min on a coated capillary column using 20 mM phosphate buffer (pH 7.0). Total ascorbic acid was determined by first reducing the dehydroascorbic acid to ascorbic acid by treatment with DL-homocysteine. This reaction was complete in 15 min and total ascorbic acid determination was performed immediately. The data obtained by CZE were in good agreement with HPLC data.

毛细管区带电泳法测定水果中总维生素C含量。
建立了一种快速测定水果中维生素C生理活性形式——抗坏血酸和脱氢抗坏血酸的毛细管带电泳方法。电泳在涂膜毛细管柱上使用20 mM磷酸盐缓冲液(pH 7.0)在9分钟内完成。总抗坏血酸的测定方法是先用dl -同型半胱氨酸将脱氢抗坏血酸还原为抗坏血酸。该反应在15分钟内完成,并立即进行总抗坏血酸测定。CZE法测定结果与HPLC法吻合较好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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