FOOD ANALYSIS
VITAMIN C ANALYSIS
Group 9
Members:
Hai Luu Le
13116071
Cat Minh Vu Quang
13116072
Van Tuan Ma
13116181
Manh Quyet Pham 13116112
Supervisor: Hoang Du Le
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INTRODUCTION
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1
METHODS
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2
COMPARISION
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CONTENT
1. INTRODUCTION
Acid ascorbic (AA)
Acid dehydroascorbic (DAA)
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2. METHODS
TITRATION
PHOTOMETRIC
HPLC
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IODATE
A. PRINCIPLE
KIO3 + 5KI + 6HCl 3I2 + 6KCl + 3H2O
Acid ascorbic + I2 2I + Acid dehydroascorbic
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B. REQUIRED INSTRUMENTS
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C. CHEMICALS
HCl 1%
KIO3/KI 0.001N
Starch indicator: solution 0.5% or 1%.
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D. SAMPLE PREPARATION
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E. TITRATION
KIO3/KI 0.001
N
Vitamin C extract
Starch indicator
solution
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INDOPHENOL
A. PRINCIPLE
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B. REQUIRED INSTRUMENTS
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C. CHEMICALS
HPO3 2% or CH3COOH 2%
Ascorbic acid
2,6-Dichlorophenol indophenol (DCIP)
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D. PHOTOMETRIC
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HPLC
A. PRINCIPLE
Sample
Extract
Applied to the HPLC
Determine the acid ascorbic
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B. MAIN EQUIPMENT
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C. CHEMICALS
Ascorbic acid
Methanol
Deionized water 2 times
H2SO4
Acetonitrile
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D. SAMPLE PREPARATION
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E.High Performance Liquid Chromatography
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COMPARISION
Titration
Photometric
HPLC
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