[Use of HPLC for identification and quantitative determination of ascorbic acid in kiwi fruit].
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.
Kvesitatdze
G I
GI
Durmishidze Institute of Biochemistry and Biotechnology, Georgian Academy of Sciences, Tbilisi, 380059 Georgia, USA.
Kalandiia
A G
AG
Papunidze
S G
SG
Vanidze
M R
MR
D001205:Ascorbic Acid / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*
D001205:Ascorbic Acid