title: [Use of HPLC for identification and quantitative determination of ascorbic acid in kiwi fruit].
abstract: The content of ascorbic acid in kiwi fruits (Actinidia chinensis Planch) of various cultivars was determined by high-performance liquid chromatography (HPLC). The minimal content (mg/g) of ascorbic acid was found in fruits of the cultivar Gaivard: 5.44 in juice, 1.14 in the skin, and 4.20 in the pulp.
authors.affiliation: Durmishidze Institute of Biochemistry and Biotechnology, Georgian Academy of Sciences, Tbilisi, 380059 Georgia, USA.
authors.forename: G I
authors.initials: GI
authors.lastname: Kvesitatdze
authors.forename: A G
authors.initials: AG
authors.lastname: Kalandiia
authors.forename: S G
authors.initials: SG
authors.lastname: Papunidze
authors.forename: M R
authors.initials: MR
authors.lastname: Vanidze
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*
chemical_list: D001205:Ascorbic Acid