Schüep W, Keck E
Department for Vitamin and Nutrition Research, F. Hoffmann-La Roche Ltd., Basal, Switzerland.
Z Lebensm Unters Forsch. 1990 Oct-Nov;191(4-5):290-2. doi: 10.1007/BF01202428.
A simple and efficient HPLC method is described to measure both ascorbic and erythorbic acid separately in processed meat products. The system used consisted of a reversed-phase column, a mobile phase containing an ion-pairing agent and ultraviolet detection. The procedure, which was checked on a variety of samples, was found to give reproducible and reliable results.
