The Determination of Total Ascorbic Acid in Beers, Wines, and Fruit Drinks by Micellar Electrokinetic Capillary Chromatography
- 1 August 1995
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Chromatographic Science
- Vol. 33 (8) , 426-432
- https://doi.org/10.1093/chromsci/33.8.426
Abstract
A rapid micellar electrokinetic capillary chromatographic method is described for the determination of L-ascorbic acid in beer, wine, and fruit juice using a sodium deoxycholate modified buffer and a fused-silica capillary column. Buffers modified with sodium dodecylsulfate and cetyltrimethylammonium bromide are also used but are unsuitable for the full range of products. The method has the same order of precision, is faster, and is less costly to operate than the high-performance liquid chromatographic method currently being used in our laboratory. D-Erythorbic acid can also be determined by this method.Keywords
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