J. Sadecka et J. Polonsky, Determination of ascorbic and isoascorbic acid in beverages and additives to meat products by capillary isotachophoresis, EUR FOOD RE, 212(4), 2001, pp. 511-517
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.