Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 881, Issue 1-2, Pages 327-330Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00057-1
Keywords
food analysis; mobile phase composition; ascorbic acid; nucleic acids; amino acids; organic acids
Ask authors/readers for more resources
The sodium salts of amino acids, nucleic acids and organic acids were examined in a new mobile phase for the determination of ascorbic acid (AA) in foods. It was possible to use disodium guanosine-5'-monophosphate (GMP) (20 mM GMP, pH 2.1) in a new mobile phase after comparison of five mobile phases; The proposed method is simple, rapid (analysis time: ca. 6 min), sensitive (detection limit: ca. 0.1 ng per injection (5 mu l) at a signal-to-noise ratio of 3), highly selective and reproducible [relative standard deviation: ca. 2.7% (n=7)]. The calibration graph of AA was linear in the range of 0.1 to 50 ng per injection (5 mu l). Recovery of AA was over 90% by the standard addition method. (C) 2000 Elsevier Science B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available