[Determination of ascorbic acid and its stability of Fructus Hippophae fruit by the method of high-valence iron reduction].
The high-valence iron reduction method was used to determine the ascorbic acid of fructus hippophae fruit. The reduction method had simple, high sensitivity and accuracy in comparison with fluorospectrophotometry or indophenol titration method. Its limit of detection was 0.01 microg/mL, the relative standard deviation and the average recovery was 0.83% (n = 8) and 95.6% (n = 6) respectively. We also researched the influence of the environment factors (temperature, storage period and condition, pH value) on the stability of ascorbic acid in fructus hippophae fruit. The ascorbic acid in fructus hippophae fruit was more stable than thepure ascorbic acid on the same condition of heating (80 C,1 hour), in pH neutral or storing in the refrigerator.
Wu
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D
Department of Chemistry, Zhejiang University, 310027 Hangzhou.
Wang
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S
D001205:Ascorbic Acid / Q000032:analysis*; D002138:Calibration; D005638:Fruit / Q000737:chemistry*; D031281:Hippophae / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007501:Iron / Q000737:chemistry*; D010084:Oxidation-Reduction; D013696:Temperature
D007501:Iron; D001205:Ascorbic Acid