Determination of ascorbic acid in vegetables by capillary zone electrophoresis

Fukushi, Keiichi; Takeda, Sahori; Wakida, Shin‐ichi; Yamane, Masataka; Higashi, Kunishige; Hiiro, Kazuo

doi:10.1016/s0021-9673(97)00047-2

Cited by 31 publications

(13 citation statements)

References 30 publications

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“…A linear relationship between the quantity of L-AA (2-200 mg/mL) and the peak height ratio of L-AA to D-IAA was observed with an r 2 value as high as 0.9995, similar to those, 0.9984 and 0.993, reported by Thompson and Trenerry [12] and by Choi and Jo [16], respectively. In addition, the range of standard curve of L-AA was between 2-200 mg/mL in the present study, much higher than 0-50 mg/ mL, 0.25-88 mg/mL and 0-60 mg/mL reported by Fukushi et al [23], Choi and Jo [16], and Thompson and Trenerry [12], respectively, suggesting the convenience of the present method.…”

Section: Minimum Detection Limit Of L-aa and D-iaacontrasting

confidence: 51%

Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Liao

Jiang

et al. 2001

Electrophoresis

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A standard curve for the quantification of L-ascorbic acid (L-AA) by capillary zone electrophoresis (CZE) was established, and the quantification of ascorbic acid and total ascorbic acid in fruits (lemon, Sunkist, and pineapple) and spinach were performed using D-isoascorbic acid (D-IAA) as an internal standard. The minimum detection limits (MDLs) for L-AA and D-IAA were determined to be 1 and 2 microg/mL, respectively, at 265 nm. Dehydroascorbic acid (DHAA) in fruits and spinach was quantified in the presence of DL-homocysteine. The recoveries for L-AA in these juices were between 95 and 105%.

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Section: Minimum Detection Limit Of L-aa and D-iaacontrasting

confidence: 51%

Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Liao

Jiang

et al. 2001

Electrophoresis

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“…Analysis of total AA in hepatic tissues and basal diet was performed by capillary zone electrophoresis, which is a new and promising method and has the advantages such as high separation efficiency, short separation time and low cost (Schiewe et al. 1995; Fukushi et al. 1997; Herrero et al.…”

Section: Methodsmentioning

confidence: 99%

Dietary ascorbic acid requirement of juvenile ayu (Plecoglossus altivelis)

Xie

Niu

2006

Aquac Nutrition

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To investigate dietary ascorbic acid (AA) requirement of juvenile ayu (Plecoglossus altivelis) weighing 1.27 ± 0.02 g, eight diets were formulated with graded levels (0, 20, 40, 80, 160, 320, 640 and 1280 mg AA kg )1 ) of AA supplied as ascorbyl polyphosphate. Each experimental diet was fed to four-replicate groups to apparent satiation three times a day for 8 weeks. At the end of the feeding trial, fish fed AAdeficient diet showed visible AA deficiency signs and low survival. Based on the four-parameter saturation kinetics model, the calculated AA requirement levels for each dosedependent response [weight gain, hepatic AA concentration, hydroxyproline (HyPro) concentration in skin and HyPro concentration in backbone] were 116, 226, 47 and 35 mg kg )1 , respectively. Based on the maximal growth performance, a level of 116 mg AA kg )1 was recommended for commercial diet of juvenile ayu. To maintain tissue HyPro saturation and avoid AA deficiency symptoms, the minimum required dietary AA level was 47 mg kg )1 . Hepatic AA saturation was considered as the most stringent criterion for determination of AA requirement. KEY WORDS

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“…L-Ascorbic acid (L-AA) also known as vitamin C, plays important physiological roles in the human body in the absorption of iron, the metabolism of steroids and the synthesis of collagen and polysaccharides [69]. Abundant in vegetables and fruits including blackcurrant, spinach and strawberries, the determination of L-AA in foods is essential for the standardization in nutrient compositions and to the monitoring of the stability during processing [70,71].…”

Section: Ascorbic Acidmentioning

confidence: 99%

CE methods applied to the analysis of micronutrients in foods

2007

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This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.

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Determination of ascorbic acid in vegetables by capillary zone electrophoresis

Cited by 31 publications

References 30 publications

Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Quantification ofL-ascorbic acid and total ascorbic acid in fruits and spinach by capillary zone electrophoresis

Dietary ascorbic acid requirement of juvenile ayu (Plecoglossus altivelis)

CE methods applied to the analysis of micronutrients in foods

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