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 dire ctly determine ascorbic acid in food samples. The leading electrolyte conta ined hydrochloric acid (10 mmol/l), beta -alanine (pH 3.0), and methylhydro xyethylcellulose (0.1%). The terminating electrolyte was 5 mmol/l caproic a cid. The method is suitable for determining ascorbic acid in juice, beers, and as additives to meat products. The method was also applied for the dete rmination of isoascorbic acid in additives to meat products.