Determination of ascorbic and isoascorbic acid in beverages and additives to meat products by capillary isotachophoresis

A isotachophoretic method with conductivity detection was developed to directly determine ascorbic acid in food samples. The leading electrolyte contained hydrochloric acid (10 mmol/l), beta -alanine (pH 3.0), and methylhydroxyethylcellulose (0.1%). The terminating electrolyte was 5 mmol/l caproic acid. The method is suitable for determining ascorbic acid in juice, beers, and as additives to meat products. The method was also applied for the determination of isoascorbic acid in additives to meat products.