Abstract
IT is frequently impossible to perform an analysis of ascorbic acid in foods immediately after sampling. In some cases a delay of as long as 24 hours is unavoidable, and doubts have arisen as to the reliability of the results then obtained. Most analysts now employ metaphosphoric acid or a mixture of metaphosphoric and trichloroacetic acids as the extractant, when determining ascorbic acid by titration against 2,6-dichlorophenolindophenol. We have accordingly investigated the rate of oxidation of ascorbic acid in 5 per cent metaphosphoric acid solution and in a mixture containing 2 per cent metaphosphoric acid and 5 per cent trichloroacetic acids. The solutions were pure ascorbic acid and extracts of cabbage, potato and swede.
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References
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MAPSON, L., MAWSON, C. Stability of Ascorbic Acid in Metaphosphoric Acid Extracts. Nature 151, 222–223 (1943). https://doi.org/10.1038/151222a0
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DOI: https://doi.org/10.1038/151222a0
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