Determination of Ascorbic Acid in Fruit Juices
Ascorbic acid is added to fruit juices to restore nutritional values lost during processing. It allows to maintain the colour of the product and ensure its stability due to its antioxidant properties.
Method
Sample treatment
Take 250 µl of sample and transfer to a centrifuge tube. Add 750 µl of extraction solution, shake for 1 minute and centrifuge at 10000 rpm for 3 minutes. Take the supernatant for analysis.
Principle of the test
Ascorbic acid is placed in contact with a colored complex in an alcoholic solution and oxidized, discoloring the complex. Discoloration, measured at 520 nm (end-point), is directly proportional to the concentration of ascorbic acid in the sample and expressed in ppm.
Calibration curve
The calibration curve of the CDR DrinkLab instrument, carried out analyzing standard solutions at known concentration of ascorbic acid, confirmed an excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Measuring range
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CDR DrinkLab
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Up to 16 determinations simultaneously
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