Determination of Ascorbic Acid in Foodstuffs by Microdialysis Sampling and Liquid Chromatography With Electrochemical Detection

Abstract

A method for the determination of ascorbic acid in foodstuffs utilising microdialysis sampling coupled with LC with electrochemical detection is described. The application of the method to liquid food samples such as milk, yoghurt and fruit juices was evaluated. Compared with the classical method, the proposed procedure features straightforward sample preparation and improved sensitivity and selectivity. A sampling rate of 20 h^–1 is possible, depending on the particular sample under study.