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KMID : 1024420110150010075
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Food Engineering Progress
2011 Volume.15 No. 1 p.75 ~ p.79
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Validation of HPLC Methods for Ascorbic Acid and Its Derivatives in Foods
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Jeong Min-Kyu
Park Chan-Uk
Park Min-Hee
Yeo Ju-Dong
Park Sung-Kwan
Kim So-Hee
Shin Tae-Sun
Baek Hyung-Hee
Lee Jae-Hwan
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Abstract
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Analytical methods for food antioxidants including ascorbic acid, erythorbic acid, ascorbyl palmitate (AP), and ascorbyl stearate (AS), were validated using high performance liquid chromatography. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), and recovery were tested using lard and cider as food model systems. Linearity of ascorbic acid and erythorbic acid were both higher than (R2> 0.99), LOD of these compounds were 0.46 and 0.48 μg/mL, respectively and LOQ were 1.39 and 1.45 μg/mL, respectively. The recovery rates of these compounds were 86.35-94.78% and 84.76-95.02%, respectively. However, the concentration of AP and AS decreased in methanol stock solution. Four other solvents including ethanol, acetonitrile, mixture of methanol and acetonitrile, and mixture of ethanol and acetonitrile were tested to increase the stability of AP and AS under room temperature and refrigerated temperature. Ethanol provided better stability of AP and AS under both room and refrigerated temperature. This study can help to accurately analyze the content of ascorbic acid and its derivatives in processed foods.
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KEYWORD
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Validation, ascorbic acid, ascorbic acid derivatives, HPLC analysis
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